Easy Homemade Funfetti Cupcakes

This Easy Homemade Funfetti Cupcakes recipe has a simple vanilla base and colourful sprinkles for a fun and festive dessert. These moist cupcakes have light and fluffy crumb with more sprinkles on top of a delicious buttercream icing. The perfect anytime treat or for birthday parties, picnics, holidays or special occasions.

Try my vanilla buttercream cupcakes, easy s’mores cupcakes, Frankenstein chocolate cupcakes, and my lemon blueberry cupcakes.

this recipe!

Vanilla funfetti cupcakes with buttercream icing

The best cupcakes are freshly baked, homemade cupcakes with simple ingredients that you can easily customize with frosting, fillings and toppings.

Let you or your kids creative side come alive by decorating with lots of sprinkles on top with colors to suit your theme or occasion.

Decorate with your favourite cupcakes decorations like sprinkles and gummy candies for birthday parties that are sure to bring a smile to all the party goers.

Also try my popular banana coconut cupcakes, easy coconut cake, cherry mini layer cakes and my fun mini cherry pies.

Ingredients

Vanilla Cupcakes

• Butter – unsalted butter at room temperature
• White Sugar
• Eggs – Large eggs at room temperature
• Vanilla – 2 tsp of vanilla extract, I like to use pure vanilla extract for the best flavor but you can use artificial if that is what you have on hand
• Buttermilk – adds flavor and moisture to the cupcakes for the best tender crumb
• All Purpose Flour
• Baking Powder
• Salt
• Sprinkles – 1/2 cup of funfetti sprinkles like classic rainbow crunchy Jimmies

Vanilla Buttercream Frosting

• Butter – unsalted butter at room temperature
• Heavy Cream
• Vanilla
• Salt – to taste
• Sprinkles – more sprinkles are an optional topping but add more color and fun appeal, go all out with extra sprinkles or just add a few

How to make homemade funfetti cupcakes

STEP ONE – Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.

STEP TWO – In a small bowl, combine flour, baking powder and salt.

STEP THREE – In a large mixing bowl cream together the butter and sugar on medium – high speed for 1 minute. Pause to scrape the bowl, add in the eggs and vanilla. Mix again just to
combine.

STEP FOUR – On low speed add in half the buttermilk and half the flour mixture alternating until fullycombined.

STEP FIVE – With a spatula, slowly fold in the sprinkles.

STEP SIX – Using a 1 inch cookie scoop add 3 Tbsp of batter into each cupcake liner and bake for 21 minutes or until a toothpick inserted into the middle comes out clean.

STEP SEVEN – Transfer to a cooling rack and allow cupcakes to come to room temperature.

STEP EIGHT – To make the frosting, in a large bowl mix the butter on medium – high speed for 1
minute. Reduce the speed and slowly add in the powdered sugar. Pause to scrape the sides, add in the vanilla, heavy cream and salt if desired. Mix again for another minute until the frosting is light and fluffy.

STEP NINE – Transfer frosting to a piping bag and pipe on cooled cupcakes. ENJOY!

Storage instructions

Store in a single layer in an airtight container for 2 to 3 days in the fridge.

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