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Funfetti Cupcakes

Print Recipe
A plate with a funfetti cupcake cut in half, topped with swirled white frosting and sprinkles, surrounded by more cupcakes in the background.
Prep Time:10 minutes
Cook Time:16 minutes
Total Time:26 minutes

Ingredients

  • ½ c unsalted butter softened
  • ¾ c sugar
  • 2 eggs
  • ½ c milk
  • 2 t vanilla
  • 1 ½ c flour
  • 1 ¼ t baking powder
  • ½ t salt
  • ½ c rainbow sprinkles

Forthe frosting

  • 1 c unsalted butter softened
  • 4 c powdered sugar
  • 1 t vanilla
  • ½ t salt
  • 2-3 T milk
  • Rainbow sprinkles to decorate

Instructions

  • Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners and set aside.
  • In the bowl of a stand mixer, combine the sugar and softened butter. Cream until smooth.
  • Add in the eggs, milk and vanilla. Mix until combined, scraping down the sides often.
  • Add in the remaining dry ingredients - flour, baking powder, and salt. Mix well, scraping the sides as needed.
  • Fold in the sprinkles.
  • Divide the batter between each of the cupcake liners, filling about ½-⅔ full.
  • Bake in the preheated oven for 14-16 minutes or just until starting to golden and center is set. Allow to cool completely before decorating.
  • For the frosting - in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar.
  • Mix on low until combined.
  • Add in the remaining powdered sugar and the milk and mix on low until combined.
  • Bump up the speed to medium and whip for about another minute or until light and fluffy.
  • Transfer the frosting to a piping bag fitted with a large star tip.
  • Once cupcakes are cool, pipe a mound of frosting on each cupcake and sprinkle with additional rainbow sprinkles to decorate.

Notes

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
Servings: 16 cupcakes