funfetti cupcakes

These homemade funfetti cupcakes are fluffy, moist, and packed full of sprinkles. Top this funfetti cupcake recipe with vanilla frosting for a sweet treat!

Homemade Funfetti Cupcakes

butter, room temperature

sugar

eggs, room temperature

vanilla extract

cake flour

salt

baking powder

buttermilk

rainbow sprinkles

unsalted butter, room temperature

milk

Preheat the oven to 350°F and grease and line 20 cupcake tins with liners. Set aside.

In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.

Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. Fold in the sprinkles until well mixed. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.

Use a large cookie scoop or a 1/4 cup measuring cup to split the batter evenly into the prepared cupcake tins and bake for 20-30 minutes or until the cupcakes are lightly golden brown and spring back when pressed. Take out of the oven and transfer to a cooling rack. Let the cupcakes cool completely and frost with your favorite frosting!

for the funfetti cupcakes

In a stand mixer, beat the softened butter and powdered sugar together until fluffy, about 2 minutes.

Add in the vanilla, salt and a tablespoon of milk one at a time. If the frosting seems to be getting too runny, stop adding milk. Beat for 3 minutes, or until light and fluffy

Transfer the frosting to a pastry bag fit with a large star tip and frost the cooled cupcakes. Top with rainbow sprinkles or leave plain. Enjoy!

for the frosting

I just made these today and they turned out perfect! 30 minutes over baked them a little bit so next time i'll just bake them for 25 minutes. Thanks for thew wonderful recipe!

These Funfetti Birthday Cupcakes are perfect for any birthday party! Simple to make, no boxed mixes required, and perfectly moist and fluffy.

Funfetti Birthday Cupcakes

butter

flour

eggs

sprinkles

Preheat an oven to 350 degrees F. Line a muffin tin with cupcake liners.

In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in vanilla extract.

Beat in eggs, buttermilk, baking powder, and salt until smooth. Slowly add in flour until just combined.

Gently stir in sprinkles using a rubber spatula. Do not over stir or colors will bleed.

Fill each cupcake liner 1/2 full. Bake in the 350 degree oven for 15 to 18 minutes until a toothpick inserted into the center comes out clean.

Remove cupcakes from tin and transfer to a wire rack to cool completely.

To make frosting, beat softened butter with vanilla extract and 2 cups powdered sugar until light and fluffy. Slowly add in remainder of powdered sugar and use milk to thin as needed. Transfer to a piping bag to frost. Decorate with additional sprinkles.

These Funfetti Birthday Cupcakes are perfect for any birthday party! Simple to make, no boxed mixes required, and perfectly moist and fluffy.
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✅Ingredients

CAKE:
• 1/2 cup salted butter, softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1¾ cups flour
• 2 teaspoons of baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup sprinkles

FROSTING:
• 1 cup salted butter, softened
• 1½ teaspoon vanilla extract
• 3 cups powdered sugar
• 1 tablespoon milk
• 1/4 cup sprinkles for decorating


✅Instructions

1️⃣ Preheat an oven to 350 degrees F. Line a muffin tin with cupcake liners.

2️⃣ 00:00:16 - In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in vanilla extract.

3️⃣ 00:00:33 - Beat in eggs, buttermilk, baking powder, and salt until smooth. Slowly add in flour until just combined.

4️⃣ 00:01:11 - Gently stir in sprinkles using a rubber spatula. Do not over stir or colors will bleed.

5️⃣ 00:01:36 - Fill each cupcake liner 1/2 full. Bake in the 350 degree oven for 15 to 18 minutes until a toothpick inserted into the center comes out clean.

6️⃣ Remove cupcakes from tin and transfer to a wire rack to cool completely.

7️⃣ 00:01:51 - To make frosting, beat softened butter with vanilla extract and 2 cups powdered sugar until light and fluffy. Slowly add in remainder of powdered sugar and use milk to thin as needed. Transfer to a piping bag to frost. Decorate with additional sprinkles.


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How to Make Funfetti Birthday Cupcakes | The Stay At Home Chef

Easiliy make my Birthday Funfetti Cupcakes for a lovely soft, moist cake you can use to celebrate any occasion!

Birthday Funfetti Cupcakes

Homemade Funfetti Cake

tsp baking powder

tsp baking soda

tsp salt

Cup granulated sugar ((150 grams))

Cup light brown sugar ((50 grams))

unsalted butter (, melted (1 stick or 115 grams))

Large egg

Cup yogurt plain

Cup Buttermilk

Tbsp vanilla extract ((15 ml))

Cup sprinkles

Vanilla Buttercream

Cups sugar

tsp and 1/2 vanilla extract

green food dye ((optional. you can use any color))

Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) with nonstick spray. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Spoon batter into prepared cupcake pa, fill 3/4 of the way.

Bake for 25-30 minute or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add sifted powdered sugar spoon by spoon until incorporated. This takes around 5 minutes. Add in cream,food coloring and vanilla extract with the mixer running.

Frost cooled cupcake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use. Cover cupcake and store at room temperature for up to 3 days.

Sweet confetti cupcakes made with a fluffy white cake base and colorful sprinkles, and topped off with a vanilla buttercream frosting.&nbsp; || from SugarSpunRun.com

Confetti Cupcakes

unsalted butter (softened to room temperature)

canola oil or vegetable oil ((43 grams))

sugar ((200 grams))

+ 1 Tablespoon all-purpose flour ((172 grams))

buttermilk (room temperature preferred (118 milliliters))

⅓ cup sprinkles (Use jimmies

unsalted butter (softened to room temperature (226 grams))

sugar ((375 grams))

heavy cream

sprinkles, for decorating (optional)

Preheat oven to 350F (175C) and prepare a 12 count muffin tin* (see recipe note) with paper liners.&nbsp; Set aside.

Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until smooth and creamy.

Add sugar and oil and beat again until ingredients are very well-combined, smooth, and creamy.

Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.

In a separate bowl, whisk together your flour, baking powder, and salt.

With mixer on low speed, gradually alternate between adding the flour mixture and your buttermilk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.  Be sure to scrape the sides and bottom of the bowl so that all ingredients are combined.

In separate, completely clean and grease-free bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.

Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.

Divide batter into prepared cupcake tin, filling each liner ¾ of the way full.

Bake on 350F (175C) for 18 minutes, or until a toothpick inserted in the center comes out mostly clean with moist crumbs (not wet batter).&nbsp; For mini cupcakes, bake 14-15 minutes.

Allow cupcakes to cool completely before frosting.

Cupcakes

Beat butter with an electric mixer until creamy.&nbsp; Sprinkle salt over butter and stir again to combine.

Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.

With mixer on medium-low speed, add the heavy cream one Tablespoon at a time.&nbsp; Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.

Add vanilla extract and stir well.&nbsp;&nbsp;

Pipe or spread frosting over cooled cupcakes (I used a Wilton 2D tip for the rosette decorations).&nbsp; Top with sprinkles, if desired.&nbsp; Cupcakes keep well in an airtight container at room temperature for several days, or refrigerated in an airtight container for a week.

Delicious, moist Funfetti Cupcakes that taste so much better than a boxed cake mix!

all-purpose flour

Kosher salt

unsalted butter (, room temperature)

Rainbow sprinkles

Tablespoon vanilla extract

Rainbow sprinkles (, for decorating)

Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.

In a large mixing bowl combine flour, sugar, baking powder and salt. Slice the butter into pieces and add to the flour mixture. Mix on low until the mixture resembles coarse crumbs.

With the mixer on, add the eggs one at a time, scraping down the bowl after each addition. Add the milk and vanilla and mix until batter is smooth. Fold in the sprinkles with a rubber spatula.

Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.

In a mixing bowl cream the butter for several minutes until light and fluffy, scraping the bowl down as needed. Gradually add the powdered sugar, milk and vanilla and mix until light and fluffy, about 2 minutes.

Frost the cupcakes (I used a Wilton 1M tip) and add sprinkles as desired.

For the Frosting:

https://content.jwplatform.com/videos/Uu0EjtMv.mp4

Light, moist homemade Funfetti cupcakes topped with a perfect buttercream frosting are perfect birthday cupcakes!

Funfetti Cupcakes

These confetti cupcakes are fun to make and even more fun to eat. Starting with a moist and fluffy vanilla cupcake, loaded with confetti sprinkles they’re also topped with the creamiest vanilla buttercream.

table salt

unsalted butter, softened ((¼ cup / ½ stick))

neutral flavoured vegetable oil ((60 milliliters))

eggs, room temp

½ cup whole milk, room temp ((125 milliliters))

confetti sprinkles

whole milk ((250 milliliters))

226 g unsalted butter, softened ((1 cup / 2 sticks))

FOR THE CUPCAKES: Preheat the oven to 180C / 350F / 160C fan. Line a muffin pan with cupcake cases.

In a medium bowl, sift then whisk together the flour, baking powder and salt. Set aside.

In a large bowl or the bowl of a stand mixer (with paddle attachment), beat the butter, oil and sugar until lightened and fluffy (2-3 minutes).

Add the eggs, one at a time, beating until smooth - scrape down the sides of the bowl from time to time.

Beat in the vanilla.

Add one third of the flour mixture, carefully folding through with a spatula until just combined. Now add half the milk and stir in. Repeat 3 more times - flour, milk, flour - making sure to mix carefully each time and only just until combined.

Tip the batter into your cupcake cases ⅔ full, then bake for 18-24 minutes (notes on baking time).

Let them cool in the tin for 5 minutes then transfer to a wire rack to cool completely before topping with frosting.

CREAMY VANILLA FROSTING: You can make the frosting base immediately after putting the cupcakes in the oven, then let it cool to room temperature before turning it into the frosting.

In a small saucepan over low-medium heat, whisk together the milk, half of the sugar and the flour. Continue to heat and whisk gently but regularly for another 3-4 minutes until you have a very thick paste (like thick pudding).

Transfer it to a plate, spread it out to about 1cm thick, then cover it with plastic wrap pressing the plastic wrap to the surface. Let it cool to room temperature before using (you can speed this up in the fridge but make sure it's not cold when you use it).

In a standmixer with paddle attachment, beat the butter and remaining sugar on medium for about 5 minutes on medium-high speed or until very light and creamy - scrape down the sides of the bowl every so often.

Now add the milk paste mixture a dessert spoonful at a time, beating on low-medium speed for about 30 seconds between each. Again, scrape down the sides often.

Now beat for a good 5-6 minutes on medium-high, until it looks creamy, thick and smooth. If it looks like it's splitting, just keep beating, it will come together.

Add the vanilla and salt and beat for 20-30 seconds to combine.

Transfer the buttercream to a piping bag with a large star tip and pipe onto your cupcakes. Feel free to colour half or two thirds of the buttercream like I have her.

Please take a moment to leave a comment &amp; rating. It&#39;s appreciated and so helpful.

These homemade Funfetti Cupcakes are incredibly moist and fluffy and they're topped with the most incredible Vanilla Buttercream Frosting. These easy cupcakes are perfect for birthdays, holidays, or as a weekend treat!&nbsp;

unsalted butter (, softened)

+ 2 Tbsp granulated sugar

tsp vanilla extract

tsp almond extract

+3 Tbsp milk ((preferably whole))

rainbow jimmies sprinkles ((preferably ones without browns))

Rainbow nonpareils (, for sprinkling tops (or more jimmies))

butter (, nearly

For the cupcakes: Preheat oven to 350 degrees F. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder and salt and whisk dry mixture, 20 seconds, set aside.

In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy (occasionally stop mixer and scrape down sides and bottom of bowl throughout entire mixing process).

Mix in egg, then mix in egg whites one at a time, blending until combined after each addition. Mix in vanilla and almond extract. 

Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the milk and mixing just until combined after each addition. Using a rubber spatula, gently fold in sprinkles.

Divide mixture among 12 paper lined muffin cups, filling each about 3/4 full (about 1/4 cup in each). Bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cupcake comes out clean.

Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool. Cool completely, then pipe (I used the Wilton 2E tip) or spread vanilla buttercream frosting over cupcakes and sprinkle with rainbow nonpareils. Store in an airtight container.

For the frosting: In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.&nbsp;

Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.

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