Funfetti Vanilla Cupcakes
Funfetti Vanilla Cupcakes
Ingredients
For the Cupcakes
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup rainbow sprinkles
For the Vanilla Buttercream Frosting
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or heavy cream, as needed
- 1/8 teaspoon salt
- 2 tablespoons rainbow sprinkles, for decoration
Instructions
- 1
Preheat your oven to 350°F. Line a 4-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a separate large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 1-2 minutes.
⏱️ 2 min
- 4
Beat in the large egg and vanilla extract until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 3 min
- 6
Gently fold in the 1/4 cup of rainbow sprinkles until evenly distributed throughout the batter.
⏱️ 1 min
- 7
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min
- 8
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched.
⏱️ 20 min•🌡️ 350
- 9
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
⏱️ 15 min
- 10
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy, about 2 minutes.
⏱️ 2 min
- 11
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Once all the sugar is incorporated, beat in the vanilla extract and salt.
⏱️ 3 min
- 12
Add the milk, 1 teaspoon at a time, until the frosting reaches your desired consistency. Beat on high speed for an additional 1-2 minutes until light and fluffy.
⏱️ 2 min
- 13
Once the cupcakes are completely cool, frost them using a spatula or piping bag. Decorate with the remaining 2 tablespoons of rainbow sprinkles.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Funfetti Vanilla Cupcakes
Ingredients
For the Cupcakes
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup rainbow sprinkles
For the Vanilla Buttercream Frosting
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or heavy cream, as needed
- 1/8 teaspoon salt
- 2 tablespoons rainbow sprinkles, for decoration
Instructions
- 1
Preheat your oven to 350°F. Line a 4-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a separate large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 1-2 minutes.
⏱️ 2 min - 4
Beat in the large egg and vanilla extract until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 3 min - 6
Gently fold in the 1/4 cup of rainbow sprinkles until evenly distributed throughout the batter.
⏱️ 1 min - 7
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min - 8
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched.
⏱️ 20 min•🌡️ 350 - 9
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
⏱️ 15 min - 10
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy, about 2 minutes.
⏱️ 2 min - 11
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Once all the sugar is incorporated, beat in the vanilla extract and salt.
⏱️ 3 min - 12
Add the milk, 1 teaspoon at a time, until the frosting reaches your desired consistency. Beat on high speed for an additional 1-2 minutes until light and fluffy.
⏱️ 2 min - 13
Once the cupcakes are completely cool, frost them using a spatula or piping bag. Decorate with the remaining 2 tablespoons of rainbow sprinkles.
⏱️ 5 min