Brighten up any celebration with these delightful Funfetti Cupcakes with Vanilla Buttercream Frosting. These fluffy, moist cupcakes are filled with colorful sprinkles, making them a fun and festive treat for birthdays, parties, or any special occasion. Topped with a creamy vanilla buttercream frosting, they are sure to bring a smile to everyone’s face.
Why You’ll Love This Recipe
You’ll love these Funfetti Cupcakes for their light and fluffy texture, combined with bursts of color from the sprinkles. The rich and creamy vanilla buttercream frosting adds the perfect finishing touch. Easy to make and visually appealing, these cupcakes are perfect for both kids and adults alike.
Expert Tips and Tricks
- Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for the best texture.
- Fold in Sprinkles Gently: To prevent the sprinkles from bleeding into the batter, fold them in gently at the end.
- Don’t Overmix: Mix the batter until just combined to keep the cupcakes light and fluffy.
- Pipe the Frosting: Use a piping bag to apply the frosting for a professional look.
- Choose the Right Sprinkles: Use jimmies or confetti sprinkles for the best results, as nonpareils can bleed color into the batter.
Recipe Variations and Possible Substitutions
- Different Flavors: Add a teaspoon of almond or lemon extract to the batter for a different flavor.
- Chocolate Funfetti: Add 1/4 cup of cocoa powder to the dry ingredients for chocolate funfetti cupcakes.
- Different Frosting: Try using cream cheese frosting or chocolate frosting for a different twist.
- Gluten-Free Option: Use a gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities.
Serving and Pairing Suggestions
Serve these Funfetti Cupcakes at your next celebration with a glass of cold milk or a cup of coffee. They also pair wonderfully with other desserts like fruit tarts, brownies, or a scoop of ice cream. For a festive touch, top each cupcake with extra sprinkles or a maraschino cherry.
Storage and Reheating Tips
- Refrigeration: Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing: Freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
- Reheating: These cupcakes are best enjoyed at room temperature. If refrigerated, let them sit out for about 30 minutes before serving.
Recipe FAQs
Can I use nonpareils instead of jimmies? Nonpareils can bleed color into the batter, so it’s best to use jimmies or confetti sprinkles.
What if my frosting is too thick? Add a tablespoon of milk at a time to reach the desired consistency.
Can I make the batter ahead of time? It’s best to bake the batter immediately for the fluffiest cupcakes, but you can make the frosting ahead and store it in the refrigerator.
How do I prevent the cupcakes from sticking to the liners? Use high-quality cupcake liners and ensure the cupcakes are completely cooled before removing them from the liners.
Can I double the recipe? Yes, you can double the recipe to make a larger batch for a bigger crowd.
Funfetti Cupcakes
Celebrate any occasion with these fun and festive Funfetti Cupcakes topped with creamy Vanilla Buttercream Frosting. Perfect for parties, these colorful treats are easy to make and sure to delight everyone.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 1/4 cup sour cream, room temperature
- 1/2 cup rainbow sprinkles (jimmies or confetti sprinkles)
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
- Additional sprinkles for decorating
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Sprinkles: Gently fold in the sprinkles, being careful not to overmix.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack.
- Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Beat until smooth and fluffy. Add more cream if needed to reach the desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the vanilla buttercream using a piping bag or a spatula.
- Decorate: Top each cupcake with additional sprinkles.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 545Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 149mgCarbohydrates: 68gFiber: 0gSugar: 54gProtein: 4g
