Funfetti Cupcakes from Scratch
Soft, vanilla-scented cupcakes speckled with colorful sprinkles and finished with creamy buttercream frosting.
Equipment
Ingredients
Cake layers
all-purpose flour
190 g
granulated sugar
200 g
butter (room temperature)
115 g
eggs (room temperature)
2 piece
milk (room temperature)
120 ml
baking powder
8 g
vanilla extract
10 ml
rainbow sprinkles
60 g
salt
3 g
Frosting
butter (room temperature)
115 g
powdered sugar
240 g
vanilla extract
5 ml
milk
30 ml
rainbow sprinkles
30 g
Instructions
Prep oven and pans
Preheat the oven and line the muffin tin with cupcake liners.
Cream butter and sugar
Beat butter and sugar together until light and fluffy.
Add eggs and vanilla
Beat in the eggs one at a time, then stir in vanilla extract.
Mix dry ingredients
Whisk together flour, baking powder, and salt.
Alternate wet and dry ingredients
Add the flour mixture in three additions, alternating with the milk.
Fold in sprinkles
Gently fold the rainbow sprinkles into the batter.
Fill cupcake liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake cupcakes
Bake until a toothpick inserted in the center comes out clean.
Cool cupcakes
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Make buttercream frosting
Beat butter until creamy, then gradually add powdered sugar, vanilla, and milk until light and fluffy.
Frost and decorate
Pipe or spread the frosting onto cooled cupcakes and top with extra sprinkles.
Original recipe
Storage
Store in an airtight container. Bring to room temperature before serving.
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