Best Funfetti Cupcakes

The Best Funfetti Cupcakes are your go-to recipe for an explosion of joy and color, perfect for any celebration. This guide delivers incredibly moist, fluffy, and undeniably festive cupcakes that are surprisingly simple to whip up.

Key Ingredients for Best Funfetti Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (whole or 2%)
• ½ cup rainbow sprinkles (jimmies style work best for vibrant color)
• 1 ½ cups powdered sugar
• ¼ cup unsalted butter, softened
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Optional: Extra sprinkles for decoration

How to Make Best Funfetti Cupcakes:

Get ready to bake happiness with these incredibly easy and satisfying Best Funfetti Cupcakes. These cupcakes are guaranteed to be a crowd-pleaser, offering a delightful burst of flavor and texture in every bite. With a preparation time of just 20 minutes for prep and 25 minutes for baking, you’ll have these festive treats ready to impress in under an hour.

Step-by-Step Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour each cup thoroughly. This crucial first step ensures your cupcakes bake evenly and release easily.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures your leavening agents are evenly distributed for a perfectly risen cupcake.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (or by hand if you’re feeling energetic!), cream together the softened ½ cup butter and 1 cup granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air, contributing to the cupcakes’ light and tender crumb.
4. Add Eggs and Vanilla: Add the two large eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next for a cohesive batter.
5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup of milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes. You should have a thick batter at this stage.
6. Fold in Sprinkles: Gently fold in the ½ cup of rainbow sprinkles until evenly distributed throughout the batter. Reserve a small handful for topping if you like. The key here is to gently fold them in to prevent the colors from bleeding too much and to maintain that classic funfetti look.
7. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows them room to rise without overflowing.
8. Bake to Perfection: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to prevent overbaking, which can result in dry cupcakes.
9. Cool the Cupcakes: Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from cracking or becoming soggy.
10. Make the Frosting: While the cupcakes cool, prepare the frosting. In a medium bowl, beat the ¼ cup softened butter until smooth. Gradually add the 1 ½ cups powdered sugar, alternating with the 2 tablespoons of milk and ½ teaspoon vanilla extract, until the frosting is smooth, creamy, and spreadable. For a lighter frosting, you can add a touch more milk, a teaspoon at a time, until the desired consistency is reached.
11. Decorate and Serve: Once the cupcakes are completely cool, frost them generously. Top with extra sprinkles for an extra pop of color and fun. Serve immediately or store for later.

Why You’ll Love This Best Funfetti Cupcakes:

You’ll absolutely adore these Best Funfetti Cupcakes for their pure, unadulterated joy in every bite. The main feature is undoubtedly the wonderfully moist and tender crumb, studded with vibrant, colorful sprinkles that create a delightful textural surprise. Making these at home is incredibly cost-effective compared to buying from a bakery, allowing you to whip up a large batch for a fraction of the price and without compromising on quality. The creamy, sweet vanilla buttercream frosting is the perfect complement, making these an irresistible treat that rivals even the most elaborate dessert.

These aren’t just cupcakes; they’re edible happiness carriers, perfect for birthdays, holidays, or just because. Unlike simpler vanilla cupcakes, the burst of colors and the fun they represent elevate them to a special occasion status. Plus, the satisfaction of creating such a beautiful and delicious dessert from scratch is immense. So, what are you waiting for? Gather your ingredients and bring a smile to everyone’s face with these delightful Best Funfetti Cupcakes!

Storing and Reheating Tips:

• Room Temperature Storage: Once frosted, store the Best Funfetti Cupcakes in an airtight container at room temperature for up to 2 days. Ensure the frosting has set before stacking them.
• Refrigerator Storage: For longer storage, especially in warm climates or if your frosting is particularly delicate, store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. It’s best to let them come to room temperature for about 30 minutes before serving to allow the frosting to soften and the flavors to develop.
• Freezing Unfrosted Cupcakes: If you want to prepare ahead, you can bake and cool the unfrosted cupcakes and then freeze them. Wrap each unfrosted cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh for up to 2 months.
• Freezing Frosted Cupcakes: Freezing frosted cupcakes can be trickier as the frosting can sometimes get damaged. If you must freeze frosted cupcakes, chill them in the refrigerator until the frosting is firm, then wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw them overnight in the refrigerator and then bring them to room temperature before serving.
• Reheating: These cupcakes are best enjoyed at room temperature or slightly chilled. They do not require reheating. If storing in the refrigerator, simply allow them to sit out for a bit to soften.

Final Thoughts:

These Best Funfetti Cupcakes are the epitome of celebratory baking, bringing a burst of color and sweetness to any occasion. They are incredibly simple to make, proving that homemade treats can be both beautiful and delicious. We absolutely encourage you to try this recipe – it’s guaranteed to bring smiles and a little extra sparkle to your day!

Best Funfetti Cupcakes

The Best Funfetti Cupcakes are your go-to recipe for an explosion of joy and color, perfect for any celebration. This guide delivers incredibly moist, fluffy, and undeniably festive cupcakes that are surprisingly simple to whip up.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 12 cupcakes

Course: Cupcakes, Dessert

Ingredients Equipment Method Notes

Ingredients

  

Cupcake Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (whole or 2%)
• ½ cup rainbow sprinkles (jimmies style work best for vibrant color)

Frosting Ingredients

• 1 ½ cups powdered sugar
• ¼ cup unsalted butter, softened
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Optional

• Extra sprinkles for decoration

Equipment

• Electric mixer
• Muffin tin
• Cupcake liners
• Wire rack
• Wooden skewer or toothpick

Method

 

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour each cup thoroughly. This crucial first step ensures your cupcakes bake evenly and release easily.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures your leavening agents are evenly distributed for a perfectly risen cupcake.
   1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
3. In a large mixing bowl, using an electric mixer (or by hand if you’re feeling energetic!), cream together the softened ½ cup butter and 1 cup granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air, contributing to the cupcakes’ light and tender crumb.
   ½ cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
4. Add the two large eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next for a cohesive batter.
   2 large eggs, 1 teaspoon vanilla extract
5. Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup of milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes. You should have a thick batter at this stage.
   1 ½ cups all-purpose flour, ½ cup milk (whole or 2%)
6. Gently fold in the ½ cup of rainbow sprinkles until evenly distributed throughout the batter. Reserve a small handful for topping if you like. The key here is to gently fold them in to prevent the colors from bleeding too much and to maintain that classic funfetti look.
   ½ cup rainbow sprinkles (jimmies style work best for vibrant color)
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows them room to rise without overflowing.
8. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to prevent overbaking, which can result in dry cupcakes.
9. Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from cracking or becoming soggy.
10. While the cupcakes cool, prepare the frosting. In a medium bowl, beat the ¼ cup softened butter until smooth. Gradually add the 1 ½ cups powdered sugar, alternating with the 2 tablespoons of milk and ½ teaspoon vanilla extract, until the frosting is smooth, creamy, and spreadable. For a lighter frosting, you can add a touch more milk, a teaspoon at a time, until the desired consistency is reached.
    ¼ cup unsalted butter, softened, 1 ½ cups powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
11. Once the cupcakes are completely cool, frost them generously. Top with extra sprinkles for an extra pop of color and fun. Serve immediately or store for later.
    Extra sprinkles for decoration

Notes

Room Temperature Storage: Once frosted, store the Best Funfetti Cupcakes in an airtight container at room temperature for up to 2 days. Refrigerator Storage: For longer storage, store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Freezing Unfrosted Cupcakes: Wrap unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh for up to 2 months. Freezing Frosted Cupcakes: Chill frosted cupcakes until firm, then wrap tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator.