Baking

Funfetti Cupcake

Name: Funfetti Cupcake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 1 cup Granulated sugar; 1.5 tsp Baking powder; 0.5 tsp Salt; 0.5 cup Unsalted butter, softened; 1 Egg, large; 0.5 cup Whole milk; 2 tsp Vanilla extract; 0.5 cup Rainbow sprinkles (jimmies); 3 cups Powdered sugar (for frosting); 1 cup Unsalted butter (for frosting); 2 tbsp Heavy cream

These soft, moist vanilla cupcakes are bursting with colorful rainbow sprinkles and topped with a velvety smooth vanilla buttercream frosting. They are the ultimate celebratory treat that tastes significantly better than any boxed mix.

Prep

20m

Cook

20m

Serves

Calories

380kcal

Qty	Ingredient
1.5 cups 190 g	All-purpose flour
1 cup 200 g	Granulated sugar
1.5 tsp 7 g	Baking powder
0.5 tsp 3 g	Salt
0.5 cup 115 g	Unsalted butter, softened
1 50 g	Egg, large
0.5 cup 120 ml	Whole milk
2 tsp 10 ml	Vanilla extract
0.5 cup 80 g	Rainbow sprinkles (jimmies)
3 cups 375 g	Powdered sugar (for frosting)
1 cup 225 g	Unsalted butter (for frosting)
2 tbsp 30 ml	Heavy cream

How to Make Funfetti Cupcake

Step 1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.

Step 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3. In a large bowl or stand mixer, cream together 1/2 cup softened butter and granulated sugar until light and fluffy.

Step 4. Beat in the egg and vanilla extract until well combined.

Step 5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

Step 6. Gently fold in 1/2 cup of rainbow sprinkles by hand so the colors don't bleed into the batter.

Step 7. Fill each cupcake liner about 2/3 full with batter.

Step 8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Step 9. To make the frosting, beat 1 cup of butter until smooth, then gradually add powdered sugar, heavy cream, and 1 tsp vanilla extract until light and airy.

Step 10. Pipe the frosting onto the cooled cupcakes and top with extra sprinkles.

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Use 'jimmies' style sprinkles rather than nonpareils to prevent the colors from bleeding into the batter.
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Ensure all ingredients like eggs and milk are at room temperature for the smoothest batter.
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Don't overmix the batter after adding the flour, or the cupcakes will be tough.
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Wait until the cupcakes are completely cool before frosting, otherwise the buttercream will melt.