An easy homemade version of funfetti cupcakes – soft and fluffy vanilla cupcakes loaded with sprinkles and topped with a vanilla buttercream frosting.
Plus, in our family, it’s officially the start of birthday season! Every year from March until October, there are back-to-back birthdays on both mine and my husband’s side. Next week, it will be our youngest’s first birthday ❤ I am still in awe since this year seems like it flew by so quickly.
What better way to celebrate than with homemade Funfetti Cupcakes? The festive sprinkles make them perfect for birthdays since they add a cheerful splash of color and they are always a hit with both kids and adults alike.
These buttery vanilla cupcakes are fluffy, moist and loaded with sprinkles for a fun burst of color! A swirl of fluffy vanilla buttercream is piped on top and then we toss on another handful of sprinkles.
- 1-3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg room temperature
- 1/3 cup Greek yogurt or sour cream
- 3/4 cup milk of your choice
- 2 teaspoons pure vanilla extract
- 1/2 cup rainbow jimmies/sprinkles not nonpareils
- 3/4 cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 2-3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon of salt
Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners or a mini muffin tin with 24 cupcake liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave. Remove when warm and whisk in sugar for about 20 seconds. Slowly whisk in egg, then yogurt, milk, and vanilla extract until combined. Slowly fold in dry ingredients until no lumps remain. The batter will be thick. Gently fold in sprinkles, but do not overmix because the color will bleed from the sprinkles.
- Divide batter evenly among cupcake liners.
- For regular cupcakes, bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
- For mini cupcakes, bake for 8-9 minutes. Allow to cool completely before frosting.
Using your stand mixer or a hand mixer, beat the softened butter on medium speed for about 4 minutes, until smooth and creamy. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 3 minutes. Switch to low speed and add in vanilla, and 1 tablespoon of heavy cream until combined. Switch to medium-high speed until frosting is smooth and fluffy. You can add additional 1-2 tablespoons of heavy cream to reach desired consistency
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.
Alice @ Hip Foodie Mom -
Kelly!! your daughter is turning ONE?! Hooray!!! do you guys do anything special for the first birthday? Koreans celebrate the first birthday like another wedding reception . . it’s crazy :P. . love these cupcakes!!! so festive and fun!!!
Monica -
You have definitely brightened up my day with these, Kelly! This cold is starting to seep into my brain!! I can barely believe it’s almost March – does not feel like it but we must have hope…and in the meantime, cheerful cupcakes! Love the mini’s and I always think I need to make some funfetti cupcakes for my son. The boy loves anything ‘birthday cake’/sprinkles “flavor”. : ) Enjoy birthday season. Can’t believe your daughter will be one already!!
Eva @ Eva Bakes -
These are adorable and so festive, Kelly! Since they are mini, that means I can eat more than one, right?
Medha @ Whisk & Shout -
Yum! These are so cute and I love the towering icing! 🙂
mira -
So exciting, your daughter’s birthday is coming soon! Love mini dessert and these cupcakes are very cute! Your piping skills are amazing!!!Heading to check the recipe out!