Funfetti Vanilla Cupcakes with Buttercream Frosting
Get ready to indulge in a delightful treat with this funfetti vanilla cupcake recipe.
These light and fluffy cupcakes are bursting with colorful sprinkles, making them perfect for any celebration or just a sweet pick-me-up.
The combination of moist vanilla cake and vibrant sprinkles creates a playful and irresistible dessert that’s sure to brighten any occasion.
Whether you’re a baking novice or a seasoned pro, these funfetti vanilla cupcakes are a joy to make and a delight to savor.
Funfetti Vanilla Cupcakes with Vanilla Buttercream Frosting Recipe
Servings: 12 cupcakes
Prep: 10 minutes| Cook Time: 21 minutes | Cool Time: 20 minutes | Total Time: 50 minutes
Cupcake Ingredients:
- 1 stick (½ cup) unsalted butter, room temp
- ¾ cup white sugar
- 2 tsp vanilla
- ½ cup buttermilk
- 2 eggs
- 1 ¼ cup all-purpose flour, spooned and leveled
- 1 ¼ tsp baking powder
- ½ tsp salt
- ¼ cup sprinkles (classic rainbow crunchy jimmies)
Frosting Ingredients
- 1 stick (½ cup) unsalted butter, room temp
- 2 ½ cups powdered sugar
- 2 Tbsp heavy cream
- 1 tsp vanilla
- Salt to taste
Directions
Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
In a small bowl, combine flour, baking powder and salt.
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.
On low speed add in half the buttermilk and half the flour mixture alternating until fully combined.
With a spatula, slowly fold in the sprinkles.
Using a 1 inch cookie scoop add 3 Tbsp of batter into each cupcake liner.
Bake for 21 minutes or until a toothpick inserted into the middle comes out clean.
Transfer to a cooling rack and allow cupcakes to come to room temperature.
Frosting Directions
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.
Transfer frosting to a piping bag and pipe on cooled cupcakes.
Q: Can I use a different type of frosting for the funfetti vanilla cupcakes?
A: Absolutely! While the recipe calls for buttercream frosting, feel free to get creative and use your favorite frosting, such as cream cheese frosting or even a simple vanilla glaze.
Q: Can I make the cupcakes ahead of time and frost them later?
A: Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to two days. Wait to frost them until you’re ready to serve to maintain the freshness of the frosting.
Q: Can I use different colors of sprinkles for the funfetti cupcakes?
A: Of course! You can customize the color scheme of your funfetti cupcakes by using any combination of colorful sprinkles to match the theme of your event or personal preference.
Q: How should I store the frosted cupcakes?
A: Once frosted, store the cupcakes in an airtight container in the refrigerator for up to three days. Just be sure to bring them to room temperature before serving to enjoy the best texture and flavor.
Funfetti Vanilla Cupcakes with Buttercream Frosting
Get ready to indulge in a delightful treat with this funfetti vanilla cupcake recipe. These light and fluffy cupcakes are bursting with colorful sprinkles, making them perfect for any celebration or just a sweet pick-me-up.
Ingredients
- 1 sticks (1/2 cup) unsalted butter, room temp
- ¾ cup white sugar
- 2 tsp vanilla
- ½ cup buttermilk
- 2 eggs
- 1 ¼ cup all purpose flour, spooned and leveled
- 1 ¼ tsp baking powder
- ½ tsp salt
- ¼ cup sprinkles (classic rainbow crunchy jimmies)
- 1 sticks (1/2 cup) unsalted butter, room temp
- 2 ½ cups powdered sugar
- 2 Tbsp heavy cream
- 1 tsp vanilla
- Salt to taste
Instructions
Preheat oven to 350 degrees F. Add cupcake liners to the pan and set aside.
In a small bowl, combine flour, baking powder and salt.
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.
On low speed add in half the buttermilk and half the flour mixture alternating until fully combined.
With a spatula, slowly fold in the sprinkles.
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.
Transfer to a cooling rack and allow cupcakes to come to room temperature.
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.
Transfer frosting to a piping bag and pipe on cooled cupcakes.
