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A frosted funfetti cupcake topped with sprinkles with its wrapper peeled off.
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Funfetti Cupcakes

Deliciously moist and fluffy vanilla cupcakes loaded with rainbow sprinkles and topped with sweet vanilla buttercream frosting!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Muffins
Keyword: cupcakes, funfetti
Servings: 12 - 14 cupcakes
Calories: 513kcal
Author: Marsha

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!

Notes

*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.