There’s always a reason to celebrate something, and what better way than with scrumptious and delightful-looking Funfetti Cupcakes!
Bring the fun to every occasion, from birthdays to a weeknight pick-me-up, with easy-to-make Funfetti Cupcakes! These delicious confections are full of fun rainbow sprinkles and use simple pantry ingredients for a treat that will put a big smile on everyone’s face!
Colorful Creations
There is no way anyone can look at a Funfetti Cupcake and not smile. Look at all of those sprinkles! My kids love to help make these cupcakes and often have a really heavy hand when adding the sprinkles, but that’s part of the fun, right? These cupcakes are so easy to make and because I usually have everything on hand, we make them as often as we can. I love that I can also make the cupcakes and frosting ahead of time if I need to, it’s a real time saver and they taste just as magical as they do fresh out of the oven.
Sprinkles make everything taste better, so whip up a batch of easy Rainbow Sprinkle Cookies and a loaf of Ice Cream Bread and have a sprinkle-tastic day!
Other Recipes to Serve with Funfetti Cupcakes
- Parties require an extra fun beverage for everyone to enjoy, and the crowd will love this deliciously beautiful Rainbow Sherbet Punch!
- Red Velvet Cake Pops are a blast to make and even better to eat! They are the perfect party treat!
Ingredients
To make the cupcakes
Dry Ingredients: For this recipe, you will need all-purpose flour, granulated sugar, baking powder, salt, and Jimmies sprinkles.
Wet Ingredients: Whole milk, eggs, vanilla extract, and vegetable oil are also needed to make the cupcakes.
To make the frosting
Dry Ingredients: A good amount of powdered sugar is needed for the frosting, along with more sprinkles.
Wet Ingredients: You will need room-temperature butter, heavy whipping cream, and vanilla extract.
How to Make Funfetti Cupcakes
STEP ONE: Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners. Spray the cupcake pan well with non-stick spray. Mix the flour, sugar, baking powder, and salt in a large bowl or using a stand mixer.
STEP TWO: Add the eggs, vegetable oil, and milk to the dry ingredients and mix until well incorporated. Fold in the sprinkles with a spatula.
STEP THREE: Using a tablespoon, cookie scoop, or just pouring the batter, fill each cupcake liner equally and bake for 25-30 minutes.
STEP FOUR: Check the cupcakes using a cake tester or toothpick to ensure they are cooked completely before removing them from the oven. Transfer the cupcakes to a wire rack to cool completely.
STEP FIVE: To make the frosting, whip the butter in a mixer with a paddle attachment or with beaters until fluffy. Add the powdered sugar 1/2 cup at a time until well mixed. Pour in the vanilla extract and one tablespoon of heavy whipping cream and mix. Add the heavy whipping cream a little at a time until the frosting reaches the consistency you like.
STEP SIX: Once the cupcakes are cooled, frost each using a piping bag and tip. Then top with as many sprinkles as you like!
Tips for Success
- The cupcake batter will look liquidy, like pancake batter, which is what it should look like.
- After 25-30 minutes of baking, the cupcakes may look wet and like they are not done, so test your cakes because they may be thoroughly cooked through, and you don’t want to over-bake them.
- Sprinkles matter! Avoid using the small non-Parelli sprinkles, which leak color easily. The longer Jimmie sprinkles will provide pretty pops of color without overly bleeding its color, so it’s a better choice when making these cupcakes.
- When making these cupcakes ahead of time, make the cupcakes, and once cool, store them in an airtight container in the fridge until you are ready to frost. The same goes for the frosting; each can be stored for about three days before assembling.
- Once frosted, these cupcakes can be stored on the counter overnight or covered and in the fridge for up to five days.
Is Funfetti just vanilla?
Funfetti happens when you take a white or vanilla cake from “nice” to “let’s party”! To hold all of the sprinkles well, Funfetti cakes are a little less fluffy and are a bit richer, thanks to the whole milk and eggs used in the recipe. The hint of vanilla adds to the sweetness of the cupcakes but they don’t have an overwhelming vanilla flavor. The delicious buttercream frosting also provides a sweet richness that is part of what makes this rainbow treat irresistible!
What kind of sprinkles should I use?
As mentioned above, and according to the opinion of anyone who makes Funfetti cupcakes, Jimmie sprinkles are the best to use in Funfetti confections. These longer sprinkles do not bleed their colors as quickly or as much as nonpareil sprinkles, which gives the Funfetti treats fun pops of colors and not a tie-dyed appearance. Also, you can choose Jimmie sprinkles that do not contain brown and black sprinkles to give the cupcakes a brighter rainbow look. Lastly, to keep the sprinkle colors from blending too much, fold the sprinkles into the batter and immediately pour or scoop the batter into the prepared cupcake pan. The less time the sprinkles sit in the wet batter, the less color bleeding will occur.
More Colorful Confections to Love!
- Funfetti Cake Mix Blondies
- No-Bake Cookie Dough Bars
- Cosmic Brownies
- Birthday Brownies
- White Chocolate Fudge
*This post was originally posted on 06/25/2015.
Equipment
- Piping Bag and Piping Tip
Ingredients
Funfetti Cupcakes
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 cups whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ⅓ cup rainbow jimmies sprinkles
Buttercream Frosting
- 1 cup unsalted butter at room temperature
- 5 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- 4 tablespoons heavy cream plus more as needed
- Rainbow jimmies sprinkles for topping
Instructions
Cupcakes
- Preheat your oven to 350 degrees F. Line 24 muffin tin cups with paper liners and generously grease the liners with non-stick cooking spray.
- In the bowl of a stand mixer (see note), whisk together the all-purpose flour, sugar, baking powder, and salt.
- To the dry ingredients, add the milk, oil, eggs, and vanilla. Mix until well combined. (The cupcake batter will resemble pancake batter and be more on the liquidy side.) Use a rubber spatula to mix in the sprinkles.
- Divide the cupcake batter evenly between the prepared muffin tin cups, about 1/4 cup each.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. (The cupcakes may look wet and not ready, so be sure to do the toothpick test.)
- Remove from the oven and transfer to a wire rack to cook completely before icing.
Frosting
- Fit your stand mixer with the paddle attachment. Add the butter to the bowl and beat until pale and fluffy, about 1-2 minutes. Add the powdered sugar to the butter, ½ cup at a time, and mix until incorporated.
- Add the vanilla and 1 tablespoon of heavy cream and mix. Add more heavy cream 1 tablespoon at a time until the frosting reaches your desired consistency.
- Transfer the frosting to a piping bag fitted with a tip. Frost the cooled cupcakes and sprinkle with more rainbow jimmies.
Notes
- Store any leftovers in the fridge in an airtight container for 3-5 days.
- If you don’t have a stand mixer, use a large mixing bowl with a hand mixer.
- If the frosting is too thin, add more powdered sugar. If it is too thick, add more heavy cream.
Leave a Reply