Description
This Best Funfetti Cupcake Recipe features moist, fluffy vanilla cupcakes studded with colorful sprinkles and topped with a creamy sprinkle-studded buttercream frosting. Perfect for celebrations or anytime you want a festive, homemade treat that’s bursting with fun colors and classic flavor.
Ingredients
For the Funfetti Cupcakes
- 1 and ⅓ cup (150g) all-purpose flour
- ⅓ cup (40g) cornstarch
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large egg whites, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ cup (61g) sour cream or full-fat yogurt, room temperature
- ¾ cup (180g) milk, room temperature
- ½ cup (100g) sprinkles (not nonpareils)
For the Funfetti Buttercream
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 to 5 cups (480-600g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ to ⅓ cup (60-80g) milk or cream
- ⅛ to ¼ teaspoon salt, to taste
- ¾ cup (50g) sprinkles (not nonpareils)
- Gel coloring, optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (177ºC). Line a standard cupcake pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Add egg whites, vanilla extract, and almond extract to the creamed mixture. Beat until fully incorporated.
- Incorporate Sour Cream: Stop the mixer, scrape down the bowl sides and bottom, then add sour cream or yogurt. Beat on medium speed until completely combined.
- Combine Dry and Milk: Add the dry ingredients in two additions, alternating with the milk. Beat on high speed for about 10 seconds after each addition until just combined.
- Fold in Sprinkles: Remove bowl from mixer and gently fold in the sprinkles with a spatula to prevent color bleeding.
- Fill Cupcake Liners: Fill each cupcake liner about ¾ full using an ice cream scoop or spoon.
- Bake Cupcakes: Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- Make Buttercream: In a large bowl, beat softened butter on medium speed until creamy, about 2 minutes.
- Add Powdered Sugar and Flavorings: With mixer on low, gradually add powdered sugar, vanilla extract, almond extract, and milk or cream. Increase to medium speed and beat until smooth and creamy, about 3 minutes.
- Season and Adjust Consistency: Add salt to taste. If frosting is too stiff, add more milk; if too thin, add more powdered sugar. Stir in sprinkles gently.
- Decorate Cupcakes: Fill a piping bag or a zip-top bag with the buttercream frosting and pipe onto cooled cupcakes. Decorate with additional sprinkles if desired.
- Storage: Store cupcakes in an airtight container at room temperature for up to 3 days.
Notes
- Use room temperature ingredients to ensure smooth batter and frosting.
- Do not use nonpareil sprinkles as they may bleed color or melt.
- Gel food coloring can be added to the frosting for a customized look.
- For a fancier piping technique, a Wilton 1M tip is recommended.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- These cupcakes are best enjoyed within 3 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
