Best Funfetti Cupcake Recipe
This is one of the best Funfetti Cupcake recipe I've ever made! The vanilla cupcakes are soft and moist, filled with colorful sprinkles, and topped with a delicious vanilla buttercream frosting.
Servings: cupcakes
Ingredients
Funfetti Cupcakes
- 2 1/2 Cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 Cup granulated sugar
- 1 Cup butter room temperature
- 2 large eggs room temperature
- 2 large egg whites room temperature
- 2 teaspoons vanilla extract
- 1/4 Cup sour cream room temperature
- 1 Cup full fat milk room temperature
- 1/3 Cup jimmies sprinkles
Buttercream frosting
- 1 1/2 Cup unsalted butter room temperature
- 6 1/4 Cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2-3 Tablespoons heavy whipping cream
Instructions
Funfetti Cupcakes
- Start by pre-heating the oven to 400 F and lining 2 cupcake tins with cupcake liners.
- Mix the dry ingredients in a medium bowl and set aside. On medium speed in a separate bowl and with the paddle attachment, mix butter and white sugar for around 3 minutes, until the butter's color turns into a lighter shade. Add eggs, egg whites, and vanilla extract.Add sour cream and mix2 1/2 Cups (312.5 g) all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon (0.5 teaspoon) salt, 1 1/2 Cup (300 g) granulated sugar, 1 Cup (227 g) butter, 2 large eggs, 2 large egg whites, 2 teaspoons vanilla extract, 1/4 Cup (57.5 g) sour cream
- With the stand mixer running in low speed, add the flour mixture and milk to the rest of the ingredients, alternating them, starting and finishing with the flour and mixing until just incorporated. It's important that you don't over-mix the batter at this point. Fold in the jimmies with a spatula.1 Cup (236.6 ml) full fat milk, 1/3 Cup (53.3 g) jimmies sprinkles
- Fill the cupcake liners 2/3 full and bake cupcakes for 5 minutes, then lower the oven temperature to 350 F and bake for an additional 9-10 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cupcakes from the cupcake tins and let cool completely over a wire rack before frosting.
Buttercream Frosting
- Over a large bowl, cream butter until light and fluffy. Gradually, add the sifted powdered sugar, vanilla extract and salt and start mixing in low, then turn the speed up to medium high. Add heavy cream, one Tablespoon at a time; stop when reaching desired consistency.1 1/2 Cup (340.5 g) unsalted butter, 6 1/4 Cups (750 g) powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt, 2-3 Tablespoons (2 Tablespoons) heavy whipping cream
- Using a piping bag and a 1M tip, pipe a high swirl of vanilla buttercream into the completely cooled cupcakes and add some extra sprinkles on top.
Notes
- Changes in temperature could mess up your cupcakes, so do not open the oven door until the cupcakes are almost ready.
- Ever had cupcake liners peeling off of your cupcakes? moisture does that! to prevent it, remove the cupcakes from the tins as soon as possible; I like flipping my cupcake pan over the counter as soon as the cupcakes are out of the oven, then placing them over a wire rack to cool completely
- Storing warm cupcakes will also lead to moisture, which will lead to cupcake lines peeling away. Store the completely cooled cupcakes in an airtight container.
- Use an ice cream scoop to fill the cupcake liners. This will help measuring the same amount of batter every time and have similar sized cupcakes.
- Wait until the cupcakes are completely cooled before frosting them
Nutrition
Serving: 1g | Calories: 416kcal | Carbohydrates: 54g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 229mg | Sugar: 43g
