Funfetti Cupcakes
These buttery, soft, and colorful cupcakes are sure to bring smiles! They are perfect for kids parties, birthdays, and more!
Servings: 26 servings
Ingredients
- 3 cups cake flour (342g)
- 2 cups white sugar (400g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 2 sticks unsalted butter, softened (226g)
- 4 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes).
- 1 ½ cup buttermilk (352g)*if you do not have buttermilk see note below
- 1 Tablespoon vanilla extract (12g)
- ½ cup Rainbow Colored Jimmies sprinkles (90g)
Vanilla Buttercream Frosting
- 2 sticks unsalted butter softened (226g) Should still hold its shape but dent when pressed.
- 5-6 cups confectioners sugar 690g(You can adjust amount slightly up or down to your liking.)
- 2 teaspoons vanilla extract 8g (For whiter frosting, you can use clear imitation vanilla)
- ⅓ cup milk or cream 72g (Adjust amount as needed to reach desired consistency.)
- ½ teaspoon salt 3g
Instructions
For the Funfetti Cupcakes
- Preheat the oven to 350 degrees F. Place cupcake liners into your cupcake pan(s).
- In a medium bowl, whisk the cake flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk and vanilla extract. Set aside.
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing after each addition until the yellow of the yolk is well blended.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
- Fold in the ½ cup of multi-colored jimmies. (You can add a bit more if you'd like, we were happy with the amount of color from the ½ cup.)
- Scoop about ¼ cup of batter into each of the lined wells of the cupcake pan.
- Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove the cupcakes immediately from the pan to prevent over baking. Allow to cool on a wire rack.
For the Vanilla Buttercream
- Cream the softened butter until smooth. Blend in the vanilla extract.
- Add half of the powdered sugar and most of the milk to the mixing bowl. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. Then, slow down the mixer to very slow for 1 to 2 minutes. The texture will become very smooth.
- Yields approximately 4 ½ cups of frosting.
- If your buttercream is too thin, add a bit more sugar. If the consistency is too thick, add a bit more milk.
Decorating
- Frost and decorate your cupcakes however you like! This vanilla buttercream recipe is very easy to work with. (We used a french tip 8B)
How to Store
- These cupcakes can be kept at room temperature for 1-2 days in an airtight container, sealed bakery box or under a cake dome. After that, move to the refrigerator for freshness.
Notes
** Buttermilk Substitute: In a measuring cup add 1 Tablespoon vinegar or lemon juice. Fill the cup with milk to the 1 ¼ cup mark, stir and let sit for 5 minutes.
This recipe makes approximately 6.5 cups of cake batter. Enough for approximately 24-26 cupcakes.