Funfetti Cupcakes – Deliciously moist and fluffy vanilla cupcakes loaded with rainbow sprinkles and topped with sweet vanilla buttercream frosting!
I love everything Funfetti. The pop of colour sprinkles gives to desserts is just mood-lifting, and makes it that more fun to eat. Today, I bring you my Funfetti Cupcakes! Every time I make these, my daughter’s face lights up (and mine 😉 ).
These Funfetti Cupcakes are:
- deliciously moist and fluffy
- loaded with vanilla flavour within the cake and frosting
- bursting with rainbow sprinkles! ♥
- super quick and easy to make
These cupcakes are so fluffy and moist, and infused with vanilla. Add a pop of colour with rainbow sprinkles and a swirl of sweet buttercream frosting, and you have the perfect cupcakes for birthday parties, or any special occasion!
These are super quick and easy to make, but you can also make them ahead of time. Simply make the cupcakes (and frosting!) the night before, cover tightly, and keep refrigerated or frozen ready for decorating the next day.
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Funfetti Cupcakes
Ingredients
For the Cupcakes
- 1 ½ cups (190g) cake flour*
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons vanilla extract
- ½ cup (115g) unsalted butter, melted
- ½ cup (120g) Greek-style yogurt
- ½ cup (90g) rainbow sprinkles
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter, softened
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes
- Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients. Gently fold in the sprinkles.
- Divide the batter evenly between the muffin cases, filling only 2/3 full.
- Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
- Using a handheld or stand mixer, beat the butter until pale and creamy – about 5 minutes. Add half of the icing sugar, and beat for 3 minutes, then add the remaining sugar and beat for another 3 minutes until combined.
- Add the milk, and vanilla, and beat until smooth and fluffy.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes. Decorate with sprinkles!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe Marsha, would love to have one now!
Thanks, Puja!