Ingredients
Equipment
Method
- 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.
- 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
- 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
- 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
- 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%)
- 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)
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows them room to rise without overflowing.
- 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.
- 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.
- 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
- 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.
