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.
Renee @Two in the Kitchen -
These cupcakes look beautiful Kelly! And I’m ready to say goodbye to Feb. too!! 🙂
Ashley | The Recipe Rebel -
These are so cute Kelly! I made cupcakes for my girl’s first birthday, too — so much more manageable for the little ones! And funfetti is always a favorite 🙂
Amanda -
These cupcakes are too cute!
lisacng @ expandng.com -
They look too perfect to eat :).
Justine | Cooking and Beer -
I have definitely never had any lucky with funfetti cupcakes, or rather any type of funfetti anything! These look too amazing not to try though! Sooooo cute! Pinned!