Funfetti Cupcakes
Add a burst of joy to any celebration with these delightful Funfetti Cupcakes! Bursting with vibrant sprinkles baked right into a fluffy vanilla base, these cupcakes are as fun to make as they are to eat. Each bite combines soft, moist cake with the rich creaminess of homemade vanilla frosting, creating a perfectly sweet treat that’s impossible to resist. This easy-to-follow recipe requires just 20 minutes of prep and yields a dozen cupcakes, making it the perfect dessert for birthdays, parties, or any day that needs a little extra cheer. Don’t forget to top them with a shower of colorful sprinkles for a picture-perfect finish! Whether you're a seasoned baker or a novice in the kitchen, these Funfetti Cupcakes are sure to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup whole milk
- 0.5 cup multicolored sprinkles
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 0.25 cup extra sprinkles (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the multicolored sprinkles, being careful not to overmix to avoid the colors bleeding.
Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, use an electric mixer to beat the powdered sugar, heavy cream, and vanilla extract together until smooth and fluffy. If the frosting is too thick, add a little more cream, 1 teaspoon at a time, until desired consistency is reached.
Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.
Garnish with extra sprinkles on top, and serve. Enjoy your festive Funfetti Cupcakes!
Nutrition Facts
Calories |
4337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 759.4 g | 276% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 596.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 292 mg | 22% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
