Easy Homemade Funfetti Cupcakes Recipe
This easy homemade funfetti cupcakes recipe is bursting with rainbow sprinkles and perfect for any birthday celebration! The white cake is soft, moist, and topped with a fluffy vanilla buttercream that is then topped with extra sprinkles.
Servings: 12 cupcakes
Calories: 449kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
Ingredients
White Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 2 large egg whites, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
- ⅓ cup rainbow jimmie sprinkles
Vanilla Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- extra rainbow sprinkles
Instructions
White Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg whites, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix). Then gently whisk in the rainbow sprinkles.
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Vanilla Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Then add rainbow sprinkles (optional).
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Vanilla: In order to have the best vanilla flavor, be sure to use pure vanilla extract.
Nutrition
Serving: 1cupcake | Calories: 449kcal | Carbohydrates: 58g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 151mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 550IU | Vitamin C: 0.05mg | Calcium: 48mg | Iron: 1mg
