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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!
Course Dessert
Servings 24
Author Ari Ziskin


  • 2 1/2 cups flour all purpose, white whole wheat or this gluten-free baking blend
  • 2 tablespoons corn starch
  • 2 tsp baking powder
  • small pinch salt
  • 2/3 cup butter or unsweetened applesauce for healthier cupcakes
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups fat buttermilk reduced fat or regular
  • 1 1/3 cups Jimmies sprinkles

For the frosting:

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


  • 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.


*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.