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Preparation and Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Number of Servings and Serving Size:
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
List of Ingredients with Accurate Measurements:
For the Funfetti Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
- ½ cup (80g) rainbow sprinkles (jimmies, not nonpareils)
For the Vanilla Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar, sifted
- 2-3 tbsp heavy cream or whole milk
- 2 tsp pure vanilla extract
- Pinch of salt
Optional Toppings:
- Extra rainbow sprinkles for garnish
Step-by-Step Directions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
6. Fold in Sprinkles:
Gently fold in the rainbow sprinkles with a spatula, being careful not to overmix.
7. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cupcakes:
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Make the Frosting:
In a large bowl, beat the butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add vanilla extract, salt, and 2 tablespoons of heavy cream. Beat on high speed for 2-3 minutes until light and fluffy. Adjust consistency by adding more cream if needed.
10. Frost and Decorate:
Pipe or spread the buttercream onto the cooled cupcakes. Garnish with extra rainbow sprinkles for a festive touch.
Accurate Nutrition Information (Per Serving):
- Calories: 350
- Protein: 3g
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Sugar: 36g
- Fiber: 0g
- Sodium: 150mg
Notes and FAQ:
Can I make these cupcakes in advance?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost just before serving.
What type of sprinkles should I use?
Use rainbow jimmies (long sprinkles). Avoid nonpareils (small round sprinkles) as they can bleed color into the batter.
How do I store the cupcakes?
Store frosted cupcakes in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Can I freeze Funfetti cupcakes?
Absolutely! Freeze unfrosted cupcakes for up to 2 months. Thaw, frost, and decorate before serving.
Enjoy baking these vibrant and cheerful Rainbow Sprinkle Funfetti Cupcakes that will brighten any celebration! 🎉 Let me know if you need more tweaks or suggestions. 😊