Funfetti Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: cupcakes

Calories: 426kcal

Author: Becky Hardin - Easy Dessert Recipes

Make the perfect cupcakes for birthday parties and various special events with this recipe for Funfetti Cupcakes. Make these baked goods from scratch with easy-to-find ingredients.

Print Recipe

Equipment

Ingredients

For the Cupcakes

1 cup all-purpose flour 120 grams
1 teaspoon baking powder 4 grams
1 cup granulated sugar 200 grams
2 large eggs 100 grams
½ cup vegetable oil 100 grams
½ cup buttermilk 114 grams
1 teaspoon pure vanilla extract 4 grams
½ cup rainbow sprinkles 96 grams

For the Icing

6 ounces cream cheese 170 grams, room temperature (¾ standard package)
6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
1 teaspoon pure vanilla extract 4 grams
2½ cups powdered sugar 283 grams

Instructions

For the Cupcakes

Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
In a large bowl, combine the flour, baking powder, and sugar and whisk to combine. Set aside.
1 cup all-purpose flour, 1 teaspoon baking powder, 1 cup granulated sugar
In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 1 teaspoon pure vanilla extract
Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding just until no large lumps of flour remain.
Fold in the sprinkles.
½ cup rainbow sprinkles
Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
Allow the cupcakes to cool completely on a wire rack before icing them (see below).

For the Icing

Using a hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
6 ounces cream cheese, 6 tablespoons unsalted butter
Add the vanilla and mix to combine.
1 teaspoon pure vanilla extract
On low speed, add the powdered sugar a little at a time.
2½ cups powdered sugar
Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy, about 2 minutes.
Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D) and frost the cupcakes as desired. Top with sprinkles and enjoy!

Notes

Check the centers of your cupcakes with a toothpick after 15 minutes to see if they’re done or not. If not, let them bake a few extra minutes.
Store your cupcakes at room temperature. They’ll stay good for up to two days.
If you don’t have a piping bag for the frosting, use a Ziplock bag. It works when you’re in a pinch!

Storage: Store funfetti cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition