An easy homemade version of funfetti cupcakes – soft and fluffy vanilla cupcakes loaded with sprinkles and topped with a vanilla buttercream frosting.
Plus, in our family, it’s officially the start of birthday season! Every year from March until October, there are back-to-back birthdays on both mine and my husband’s side. Next week, it will be our youngest’s first birthday ❤ I am still in awe since this year seems like it flew by so quickly.
What better way to celebrate than with homemade Funfetti Cupcakes? The festive sprinkles make them perfect for birthdays since they add a cheerful splash of color and they are always a hit with both kids and adults alike.
These buttery vanilla cupcakes are fluffy, moist and loaded with sprinkles for a fun burst of color! A swirl of fluffy vanilla buttercream is piped on top and then we toss on another handful of sprinkles.
So whether you’re celebrating a birthday, or any other special occasion, grab an apron and whip up a batch of these cupcakes! Sprinkles make the world a happier place ❤
Have I convinced you yet? Hopefully I have and you’ll give these a try 🙂
Yields 12
An easy and delicious homemade version of funfetti cupcakes - soft and fluffy vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting. Who needs the box mix when these are even better!
Save RecipeIngredients
1 and 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg, room temperature
1/3 cup yogurt Greek yogurt or sour cream
3/4 cup milk of your choice
2 teaspoons pure vanilla extract
1/2 cup rainbow jimmies/sprinkles (not nonpareils)
Vanilla Buttercream
3/4 cup unsalted butter, softened to room temperature
3 cups confectioners' sugar
2-3 tablespoons heavy cream
2 teaspoons pure vanilla extract
1/8 teaspoon of salt
Instructions
- Preheat oven to 350 F degrees. Line muffin tin with 12 cupcake liners or a mini muffin tin with 24 cupcake liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave. Remove when warm and whisk in sugar for about 20 seconds. Slowly whisk in egg, then yogurt, milk, and vanilla extract until combined. Slowly fold in dry ingredients until no lumps remain. Batter will be thick. Gently fold in sprinkles, but do not overmix because the color will bleed from the sprinkles.
- Divide batter evenly among cupcake liners.
- For regular cupcakes, bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
- For mini cupcakes, bake for 8-9 minutes. Allow to cool completely before frosting.
- For the frosting:
- Using your stand mixer or a hand mixer, beat the softened butter on medium speed for about 4 minutes, until smooth and creamy. With the mixer on low speed, slowly add in confectioners’ sugar. Once the confectioners' sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 3 minutes. Switch to low speed and add in vanilla, and 1 tablespoon of heavy cream until combined. Switch to medium-high speed until frosting is smooth and fluffy. You can add additional 1-2 tablespoons of heavy cream to reach desired consistency
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.
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