Funfetti Cupcakes

Soft decadent Funfetti Cupcakes with buttercream frosting and extra sprinkles will take you back to your childhood–get the real deal easily with no box required!

Do you remember the frosting that came with the Betty Crocker sprinkle cake mix? The box mix was like the lesser, wanna-be Funfetti, but the frosting that went with it was MAGICAL. OMG I could eat it straight from the container (and I’m sure I did…). Instead of regular sprinkles it had these soft, sugary colored pieces. I’ve looked literally everywhere for a copycat recipe, but I’ve never been able to find one.

I do have to say that even if I can’t replicate my favorite frosting, this one is pretty darn good, and these cupcakes knock the pants off of anything you could make from a box! I mean, I love a boxed cake (why is it always so good??), but nothing beats the real deal, and these are the real deal.

I used my gluten-free baking blend to keep them gluten-free, but it is interchangeable with white whole wheat or all-purpose flour, so use whatever you like. You can also ditch some of the butter in the cupcake for applesauce if you want to keep these on the healthier side, but you absolutely don’t have to. The butter in the frosting is non negotiable, okay?

Funfetti Cupcakes

Soft decadent Funfetti cupcakes with perfect buttercream frosting and extra sprinkles will take you back to your childhood--get the real deal easily with no box required!

Print Recipe Rate Recipe

Course: Dessert

Servings: 24

Author: Ari Ziskin

Ingredients

• 2 ½ cups flour all purpose, white whole wheat or this gluten-free baking blend
• 2 tablespoons corn starch
• 2 tsp baking powder
• small pinch salt
• ⅔ cup butter or unsweetened applesauce for healthier cupcakes
• 1 ½ cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 2 ½ cups fat buttermilk reduced fat or regular
• 1 ⅓ cups Jimmies sprinkles

For the frosting:

• 1 stick butter at room temperature
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons buttermilk*
• sprinkles for topping

Instructions

• Preheat oven to 350. Line 24 muffin tins with paper liners. Set aside.
• Whisk flour, cornstarch, baking powder and salt together in a medium bowl. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time. Alternate adding dry (flour mixture) and wet (buttermilk) ingredients (dry-wet-dry-wet-dry) until just combined and no lumps remain. Do not overmix.
• Fill prepared tins 2/3 full. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
• To make the frosting, beat butter until light and fluffy. Beat in powdered sugar 1/2 cup at a time. Add vanilla then add buttermilk one tablespoon at a time until you reach your desired consistency. If frosting is too thin, add more powdered sugar; if it is too thick, add more milk.
• Frost cooled cupcakes and top with a generous pinch of sprinkles. Serve immediately or store refrigerated in an airtight container for 3-5 days.

Notes

*I use buttermilk in my buttercream because I like the way the tanginess cuts the overwhelming sweetness. I always use reduced fat buttermilk and it comes out great. Feel free to use heavy cream if you prefer.

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