Celebrate any occasion with these delightful Funfetti Cupcakes! Bursting with colorful sprinkles and topped with creamy vanilla buttercream, they’re as fun to make as they are to eat.
Packed with protein from eggs and good fats from butter, these cupcakes are a quick, easy, and satisfying treat perfect for birthdays, snack time, or everyday indulgence.
40-Minute Easy Funfetti Cupcakes
Equipment
- 1 muffin tin
- 10 cupcake liners / cases
- 1 piping bag (optional)
- 1 open star piping tip (optional, e.g., Wilton 1M)
Ingredients
Funfetti Cupcakes:
- 110 g ½ cup unsalted butter, room temperature
- 115 g ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp vegetable oil or canola/sunflower oil
- 115 g 1 cup all-purpose flour (or self-raising flour, see notes)
- 1 ½ tsp baking powder
- 2 tbsp milk whole or semi-skimmed
- 3 tsp rainbow sprinkles
Vanilla Buttercream:
- 125 g ½ cup unsalted butter, room temperature
- 280 g 2 ⅓ cups icing sugar
- 1 ½ tsp vanilla extract
- 1 tbsp milk whole or semi-skimmed
Decoration:
- 1 –2 tsp rainbow sprinkles
Instructions
- Preheat the Oven and Prepare Pan: Begin by setting your oven to 180°C (350°F / Gas Mark 4), or 160°C for fan-assisted ovens. While the oven warms, line a 10-cup muffin tin with cupcake liners to prevent sticking. This ensures each cupcake bakes evenly and comes out perfectly shaped without any mess.
- Cream Butter and Sugar: In a large mixing bowl, place 110 g (½ cup) room-temperature unsalted butter and 115 g (⅔ cup) granulated sugar. Using a hand mixer, stand mixer, or a sturdy spatula, beat them together until the mixture becomes light, pale, and fluffy. This process incorporates air, giving your cupcakes a soft, tender texture. Take your time—about 3-5 minutes is ideal.
- Add Eggs and Wet Ingredients: Crack 2 large eggs into the mixture one at a time, mixing well after each addition. Then, stir in 1 teaspoon vanilla extract, 1 teaspoon vegetable oil, and 2 tablespoons milk. Beat everything together until fully combined. The mixture should appear smooth, glossy, and slightly runny but still thick enough to hold the sprinkles.
- Incorporate Dry Ingredients: Sift 115 g (1 cup) all-purpose flour with 1 ½ teaspoons baking powder into a separate bowl to remove lumps. Gently fold the dry ingredients into the wet mixture using a spatula. Take care not to overmix, as overworking the batter can make the cupcakes dense instead of light and airy. Fold only until no dry streaks remain.
- Add Rainbow Sprinkles: Measure 3 teaspoons of sprinkles and fold them into the batter. Distribute them evenly but avoid stirring too vigorously, or the colors may bleed into the batter, losing that signature Funfetti look. This step ensures each cupcake has colorful, festive speckles.
- Portion Batter into Cupcake Liners: Spoon the batter evenly into the prepared liners. Fill each liner no more than ⅔ full to leave room for the cupcakes to rise without overflowing. You can use an ice cream scoop or large spoon for consistent portions, which helps them bake evenly.
- Bake the Cupcakes: Place the tray in the preheated oven and bake for 15-20 minutes. Check for doneness by gently pressing the top—it should spring back when lightly touched. Alternatively, insert a toothpick or skewer into the center; it should come out clean. Avoid opening the oven repeatedly, as this may cause the cupcakes to sink.
- Cool on Wire Rack: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Cooling prevents the buttercream from melting when applied and ensures a perfect frosting texture.
- Prepare Vanilla Buttercream: In a medium bowl, beat 125 g (½ cup) unsalted butter until soft and pale. Gradually sift in 280 g (2 ⅓ cups) icing sugar, half at a time, mixing thoroughly between additions. Add 1 ½ tsp vanilla extract and 1 tbsp milk, and beat until the buttercream is light, fluffy, and smooth. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Pipe Frosting onto Cupcakes: Transfer the buttercream into a piping bag fitted with a nozzle of your choice (a large open star tip is ideal). Starting from the outer edge, pipe a swirl on top of each cooled cupcake, working your way toward the center for a classic, professional look.Don’t worry if the swirl isn’t perfect—funfetti cupcakes are all about playfulness!
- Add Sprinkles and Decorate: Finish by sprinkling 1-2 teaspoons of rainbow confetti sprinkles over the frosted cupcakes. Press lightly if needed to ensure they stick. You can get creative with the pattern, but keep it colorful and fun to enhance the festive appearance.
- Serve and Enjoy: Place the cupcakes on a serving platter and enjoy immediately, or store in an airtight container at room temperature for up to 2-3 days. These cupcakes are perfect for birthdays, celebrations, or anytime you want a cheerful treat.
Notes
- Use room-temperature butter and eggs for a smoother, creamier batter.
- Gently fold in sprinkles to prevent color bleeding into the batter.
- Don’t overmix the flour to maintain a light, fluffy texture.
- Fill cupcake liners no more than ⅔ full to prevent overflow.
- Cool cupcakes completely before frosting to avoid melted buttercream.
- Use a piping bag for a professional swirl, or spread buttercream with a spatula.
- Customize with different sprinkles, edible glitter, or small candy toppings.
- Self-raising flour can be used instead of all-purpose, reducing baking powder by 1 tsp.
Chef’s Secrets for Perfect Cupcakes
The secret to a perfect Funfetti cupcake lies in temperature, timing, and technique.
Start with butter and eggs at room temperature—this allows them to combine evenly with sugar, giving your cupcakes a soft, tender crumb.
When folding in flour and sprinkles, use a gentle hand; overmixing will result in dense cupcakes and blurred sprinkles.
For evenly baked cupcakes, make sure your oven is fully preheated and rotate the tray halfway through baking.
For professional-looking buttercream, beat the butter thoroughly before adding icing sugar, which ensures a light, airy texture that pipes beautifully.
Creative Serving Suggestions and Pairings
Funfetti cupcakes are naturally festive, but you can elevate them further.
Serve them alongside a simple fresh fruit salad to balance sweetness with natural freshness.
Pair with a cup of tea, coffee, or a chilled glass of milk for a comforting snack.
For parties, arrange cupcakes on a tiered stand and add colorful edible decorations or small chocolate accents.
You can even create themed cupcakes by matching sprinkles to seasonal events or celebrations.
These little touches make your cupcakes stand out and delight both kids and adults alike.
Storage Tips for Long-Lasting Freshness
To keep your cupcakes soft and flavorful, store them in an airtight container at room temperature for 2-3 days.
Avoid refrigerating, as this can dry out the sponge.
If you need to store them longer, place un-frosted cupcakes in the freezer for up to 1 month; thaw completely before frosting.
Frosted cupcakes can be frozen as well—wrap each cupcake individually in plastic wrap, then place in a freezer-safe container, thawing in the refrigerator overnight before serving.
Always store away from direct sunlight and heat sources to maintain texture and appearance.
Frequently Asked Questions
1. Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free. You may need to adjust the liquid slightly for consistency.
2. Can I use a different fat instead of butter?
You can replace butter with coconut oil or plant-based margarine for a dairy-free version. Keep in mind that this may slightly alter the flavor and texture of the cupcakes.
3. How do I prevent sprinkles from bleeding?
Fold sprinkles in at the very end, just enough to distribute them evenly. Using non-pareils (tiny round sprinkles) helps reduce color bleeding compared to larger jimmies.
4. Can I prepare cupcakes in advance?
Absolutely! Bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving for the freshest appearance and flavor.
5. How can I make the buttercream lighter and fluffier?
Beat the butter thoroughly before adding sugar. Sift the icing sugar and add it gradually while mixing. Incorporating a small amount of milk or cream can further enhance the light, airy texture.
