Description
These Funfetti Cupcakes are classic vanilla cupcakes bursting with colorful rainbow sprinkles baked into the batter and topped with a fluffy homemade buttercream frosting adorned with even more sprinkles. Perfectly moist and sweet, they make a festive treat for birthdays, celebrations, or anytime you want a fun, joyful dessert.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 cup whole milk
- 1/4 cup vegetable oil
- 1/3 cup rainbow sprinkles
Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup rainbow sprinkles
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a cupcake tin with paper liners. This prepares your equipment and ensures even baking.
- Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment (or a large bowl with a hand mixer), combine the flour, granulated sugar, baking powder, and baking soda. Stir together to evenly distribute leaveners.
- Add egg whites and vanilla: Pour in the 4 egg whites and 1 1/2 teaspoons vanilla extract, mixing until the batter is smooth and homogenous. Scrape down the bowl sides as necessary to incorporate everything.
- Incorporate milk and oil: Stir in the whole milk and vegetable oil until the batter is combined without overmixing to keep cupcakes tender.
- Fold in sprinkles: Gently fold 1/3 cup rainbow sprinkles into the batter. This creates fun colorful spots inside each cupcake.
- Fill cupcake liners: Spoon the batter into each cupcake liner about 2/3 full, roughly 3 tablespoons per liner. Avoid overfilling to prevent overflow while baking.
- Bake: Place the tray in the oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool cupcakes: Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: In a clean mixing bowl, beat the softened butter until smooth and creamy using the paddle attachment or hand mixer.
- Add powdered sugar: Gradually add the powdered sugar to the butter a little at a time, mixing until fully combined to prevent a powdered sugar cloud.
- Mix in wet ingredients and salt: Add the 2 tablespoons milk, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon sea salt. Stir until everything is well combined and smooth. Scrape down bowl sides as needed.
- Whip the frosting: Increase mixer speed to medium-high and whip the frosting for 3 minutes until it is light, fluffy, and spreadable.
- Fold in sprinkles: Stir in the remaining 1/4 cup rainbow sprinkles to add vibrant pops of color to your frosting.
- Frost cupcakes: Using a piping bag fitted with a Wilton 2A round tip (or a knife if unavailable), generously pipe or spread the frosting over cooled cupcakes. Decorate with extra sprinkles on top if desired and serve immediately or store appropriately.
Notes
- Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
- Use room temperature butter for the frosting to ensure it whips properly and achieves a light texture.
- Do not overmix the cupcake batter once wet ingredients are added to keep cupcakes tender.
- You can substitute whole milk with any milk preference, but it may slightly alter texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: funfetti cupcakes, vanilla cupcakes with sprinkles, birthday cupcakes, buttercream frosting cupcakes, easy party cupcakes
