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A close-up of colorful cupcakes with swirl frosting in pink and white, topped with rainbow sprinkles. One cupcake has the wrapper partially peeled, revealing the moist, funfetti cake inside.

Funfetti Cupcakes

Moist vanilla cupcakes that are easy to make and simply delicious. Topped with American buttercream and funfetti sprinkles!
Author: Nick Makrides
5 from 8 votes
Print Recipe Pin Recipe
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 15
Calories 253 kcal

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup (125 g) unsalted butter
  • 1 1/4 cups (265 g) caster sugar
  • 2 large eggs
  • 2 tbsp Greek yogurt
  • 1 tsp vanilla bean paste
  • 1 1/2 cups (375 ml) milk
  • 1/2 cup (70 g) funfetti rainbow jimmies

Frosting

  • 2 batches American Buttercream Frosting
  • 1/2 cup (125 g) sour cream
  • 1 tsp vanilla bean paste
  • 1/2 cup (100 g) 100's & 1000's sprinkles

Instructions
 

Cupcakes

  • Preheat a fan-forced oven to 140°C / 275°For a conventional oven to 160°C / 320°F. Line two cupcake tins with white cupcake liners.
  • Add the flour, baking powder and salt to a medium sized mixing bowl and use a whisk to combine. Add 1 tbsp of the dry ingredients to a small mixing bowl along with the funfetti sprinkles and mix to coat the sprinkles. Set aside.
  • Add the softened butter and sugar to a large mixing bowl and use an electric hand mixer to beat until pale and fluffy, about 3 minutes. Next, add the eggs time, beating each time. Then add the yogurt and vanilla extract and mix until well combined.
  • Add half of the dry ingredients along with half of the milk to the butter egg mixture. Fold through until almost combined before adding the remaining milk and dry ingredients. Mix until well combined.Stop the mixer, scrape down the bowl and mix on medium high speed for 20seconds.
  • Add the sprinkles and fold through. Use a nice cream scoop or two spoons to fill each cupcake liner just above 3/4 of the way. See notes for the cupcake liner size I used. Bake for 30 minutes. Once baked, allow to cool for 5 minutes before transferring to a cooling rack.

Frosting

  • I frosted these cupcakes with one batch of my fluffy American Buttercream Frosting. When making it, add sour cream for an added depth of flavor and creaminess. That’s completely optional. I also colored half of my frosting using 2 drops pink food gel coloring which is also optional.

Let's Decorate!

  • Simply add the frosting to a piping bag fitted with a Wilton 6B piping tip and pipe swirls of frosting on each cupcake before sprinkling with 100’s and 1000’s

Video

Notes

Storage
These cupcakes can be stored in an airtight container for up to three days.
Cupcake liners
Confetta - Bottom diameter: 5cm, Height: 4cm, Top diameter: 7.5cm

Nutrition

Calories:253kcal | Carbohydrates:27g | Protein:5g | Fat:9g | Saturated Fat:5g | Polyunsaturated Fat:1g | Monounsaturated Fat:2g | Trans Fat:1g | Cholesterol:45mg | Sodium:191mg | Potassium:113mg | Fiber:1g | Sugar:4g | Vitamin A:308IU | Vitamin C:1mg | Calcium:97mg | Iron:2mg
Keyword funfetti, Rainbow, Vanilla Cupcakes
Have you tried this recipe?Tag me on instagram @thescranline!