Funfetti cupcakes are a delightful treat that brings smiles with every colorful bite. Light, fluffy, and packed with rainbow sprinkles, these cupcakes are perfect for birthdays, parties, or any day you want to celebrate. The vibrant sprinkles scattered throughout the soft vanilla cake create a festive appearance that’s as joyful as it is delicious. Paired with a creamy, rich buttercream frosting and even more sprinkles on top, Funfetti cupcakes aren’t just desserts — they’re tiny celebrations in themselves. Whether you’re an experienced baker or a beginner, this easy-to-follow recipe ensures perfect cupcakes every time.
Ingredients
For the cupcakes:
- 1 and 2/3 cups (210g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large egg whites, room temperature
- 1/4 cup (60g) sour cream, room temperature
- 3/4 cup (180ml) milk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (80g) rainbow sprinkles (preferably jimmies)
For the frosting:
- 1 cup (230g) unsalted butter, softened to room temperature
- 3-4 cups (360-480g) confectioners’ sugar, sifted
- 2-3 tablespoons (30-45ml) heavy cream or milk
- 2 teaspoons pure vanilla extract
- A pinch of salt
- Additional rainbow sprinkles for topping
Instructions
- Preheat your oven to 350°F (177°C) and line a 12-count cupcake pan with paper liners. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, beat the butter and sugar together on high speed until the mixture is light, fluffy, and creamy, about 2-3 minutes.
- Add the egg whites one at a time, beating well after each addition, then mix in the sour cream and vanilla extract until fully incorporated.
- Reduce the mixer speed to low and gradually add half of the dry ingredients. Then add the milk, followed by the remaining dry ingredients. Mix until just combined. Do not overmix the batter.
- Gently fold the rainbow sprinkles into the batter using a spatula, ensuring they are evenly distributed without overmixing to prevent color bleeding.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be careful not to overbake, as it will dry out the cupcakes.
- Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat the butter on high speed until creamy, about 2 minutes. Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract, a pinch of salt, and 2 tablespoons of cream or milk. Beat on high speed for 3-4 minutes until the frosting is light, fluffy, and spreadable. If the frosting is too thick, add a little more cream or milk as needed.
- Once the cupcakes are completely cooled, frost them generously using a piping bag fitted with your favorite tip or simply spreading with a spatula.
- Decorate the frosted cupcakes with additional rainbow sprinkles for a festive finish.
- Serve and watch everyone’s faces light up with joy at these colorful, sweet, and soft Funfetti cupcakes.