Cupcakes

Funfetti Cupcakes

Name: Funfetti Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Cuisine: Dessert
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp vanilla extract; 1/2 tsp almond extract; 1/2 cup whole milk; 1/3 cup rainbow sprinkles; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tbsp heavy cream; 2 tsp vanilla extract; Extra sprinkles, to decorate

Cheerful vanilla cupcakes loaded with rainbow sprinkles inside and out. Guaranteed to make anyone smile.

4.6 from 128 bakers

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Prep20 min

Cook18 min

Servings12 cupcakes

DifficultyEasy

Ingredients

Total time: 38 minutes

Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
1/2 tsp almond extract
1/2 cup whole milk
1/3 cup rainbow sprinkles

Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
2 tsp vanilla extract
Extra sprinkles, to decorate

Instructions

1
Heat the oven to 350°F and line a 12-cup tin with liners.
2
Whisk the flour, baking powder, and salt together.
3
Cream the butter and sugar, then beat in the eggs and both extracts.
4
Add the dry ingredients alternately with the milk, then gently fold in the sprinkles.
5
Divide among the liners and bake 16–19 minutes. Cool completely.
6
Beat the frosting ingredients until fluffy, pipe on, and shower with extra sprinkles.

Zoe's Tips

Use jimmies, not nonpareils, so the colors don't streak the batter.
Fold the sprinkles in last and don't overmix.
Add the sprinkle topping right after frosting so they stick.

Nutrition estimate

Approximate, per serving — a rough guide, not a lab measurement.

360

Calories

18 g

Fat

48 g

Carbs

38 g

Sugar

3 g

Protein

A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.