Funfetti Cupcakes
Easy vanilla funfetti cupcakes filled with rainbow sprinkles, topped with vanilla buttercream and more colorful confetti sprinkles - the perfect birthday cupcake!
Servings: 10 cupcakes
Calories: 394kcal
Equipment
Ingredients
Funfetti cupcakes:
- 110 g unsalted butter (room temp.)
- 115 g caster sugar (granulated sugar)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil (or canola / sunflower)
- 115 g plain (all-purpose) flour (see notes for self-raising flour swap)
- 1 ½ teaspoon baking powder
- 2 tablespoon milk (whole or semi-skimmed)
- 3 teaspoon sprinkles
Vanilla buttercream:
- 125 g unsalted butter (room temp.)
- 280 g icing sugar (powdered sugar)
- 1 ½ teaspoon vanilla extract
- 1 tablespoon milk (whole or semi-skimmed)
Decorations:
- 1 - 2 teaspoon sprinkles
Instructions
Funfetti cupcakes:
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- For the sponges, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, until light and pale.
- Beat in the eggs one at a time, then beat in the milk, oil and vanilla extract until fully combined.
- Sieve the flour and baking powder into the mixture, gently folding in until just combined.
- Stir in the sprinkles until only just spread throughout the mixture.
- Line your cupcake pan with 10 cupcake cases and divide the batter evenly between them (each case should be no more than ⅔ full).
- Bake in the oven for 15-20mins or until the cupcakes are lightly golden, springy to the touch and an inserted skewer comes out clean from the middle.
- Transfer the cupcakes to cool on a wire rack while you make the frosting.
Vanilla buttercream:
- Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
- Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
- Add in the milk and vanilla extract, mixing until only just smooth.
Assembly and decoration:
- Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a nozzle of your choice (e.g. large open star) and pipe large swirls onto each cupcake.
- Sprinkle the sprinkles over your frosted cupcakes and enjoy!
Notes
- You can swap the plain flour for self-raising flour of the same amount and reduce the baking powder by 1 tsp.
Nutrition
Calories: 394kcal | Carbohydrates: 51g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 82mg | Potassium: 38mg | Fiber: 1g | Sugar: 41g | Vitamin A: 642IU | Calcium: 53mg | Iron: 1mg