If you’re looking to bring a burst of joy to any celebration or simply want to brighten up your day with something truly delightful, this Funfetti Cupcakes with Vanilla Buttercream Frosting Recipe is an absolute game-changer. Imagine tender, fluffy cupcakes dotted with colorful sprinkles that add a pop of fun in every bite, topped with a luxuriously smooth, creamy vanilla buttercream that melts in your mouth. It’s the kind of recipe that instantly transports you back to childhood birthday parties, but with a grown-up level of deliciousness and sophistication. Whether you’re sharing with friends or indulging in a sweet treat, these cupcakes deliver the perfect combination of classic comfort and whimsical charm.
Ingredients You’ll Need
These ingredients are simple staples, yet each plays an essential role in crafting cupcakes that are soft, moist, and bursting with flavor. From the all-purpose flour giving structure to the rainbow sprinkles providing that charming pop of color, every item is key to making this Funfetti Cupcakes with Vanilla Buttercream Frosting Recipe truly special.
- 1 1/4 cups all-purpose flour (160g): Provides the structure for your cupcakes, ensuring a tender crumb.
- 1 cup granulated sugar (200g): Adds the perfect balance of sweetness that complements the sprinkles.
- 1 1/2 tsp baking powder (6g): Helps the cupcakes rise beautifully and become fluffy.
- 1/2 tsp fine salt (3g): Enhances all the flavors to make them pop.
- 1/2 cup warm water (120ml): Keeps the batter moist and helps the wet ingredients combine smoothly.
- 1/2 cup full-fat sour cream, room temperature (125g): Adds richness and a slight tang that balances the sweetness.
- 1/4 cup vegetable or canola oil (55ml): Keeps the cupcakes tender and moist for days.
- 1 large egg, room temperature (56g): Binds everything together beautifully for a delightful texture.
- 1 tsp vanilla extract or vanilla bean paste (4ml): Infuses the batter with classic vanilla warmth.
- 1/2 tsp almond extract (optional, 2ml): Adds a subtle nutty depth that complements the vanilla.
- 1/4 cup rainbow jimmies / long sprinkles (45g): The star of the show giving every cupcake its fun, confetti-like appearance.
- 1/2 cup (1 stick) unsalted butter, room temperature (113g): Key for the silky, creamy vanilla buttercream frosting.
- 1 tsp vanilla extract or vanilla bean paste (4ml): Elevates the frosting with pure vanilla flavor.
- 1/4 tsp fine salt (2g): Balances the sweetness in the frosting perfectly.
- 2 cups powdered sugar (250g): The foundation of a smooth, sweet buttercream.
- 2 Tbsp heavy cream or milk, room temperature (30ml): Gives the frosting a luscious, spreadable consistency.
How to Make Funfetti Cupcakes with Vanilla Buttercream Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with 12 cupcake liners. Setting this stage early ensures that your batter goes straight into a warm oven for the best rise and texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they’re perfectly combined. This step evenly distributes the leavening agents and sweetness, setting a smooth foundation for your batter.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the warm water, sour cream, vegetable oil, egg, vanilla extract, and almond extract (if using). Whisk these ingredients until the mixture is smooth and creamy, which helps your cupcakes stay moist and flavorful.
Step 4: Bring it All Together
Pour the dry ingredients into the wet mixture and stir until just combined. The batter will be thin—this is exactly what you want for light, airy cupcakes. Gently fold in the rainbow sprinkles, taking care not to overmix so the colors don’t bleed.
Step 5: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The anticipation here is real—your kitchen will start smelling amazing!
Step 6: Cool Properly
Once out of the oven, let the cupcakes cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. For a speedier process, pop the tray into the freezer for about 30 minutes—just don’t forget them!
Step 7: Prepare the Vanilla Buttercream
Beat the room temperature butter, vanilla extract, and salt at medium speed for about 30 seconds. Gradually add the powdered sugar and heavy cream while mixing on low. Once blended, increase to medium-high speed for a minute to fluff things up. Adjust thickness by adding extra cream or powdered sugar as needed.
Step 8: Frost the Cupcakes
Fill a piping bag fitted with your favorite tip (a Wilton 1M is perfect for classic swirls) with the buttercream, seal the top, and pipe generous swirls onto each cupcake. Each dollop is a little cloud of vanilla goodness waiting to be devoured!
How to Serve Funfetti Cupcakes with Vanilla Buttercream Frosting Recipe
Garnishes
While the rainbow sprinkles inside the cupcakes already shout celebration, topping each with a few matching sprinkles adds that extra sparkle. You might also try edible glitter or tiny fondant stars for a whimsical touch that’s perfect for parties or special events.
Side Dishes
Though these cupcakes are a treat all on their own, pairing them with a fresh fruit salad or a simple scoop of vanilla bean ice cream can balance the sweetness and add a refreshing contrast. A cup of coffee or a glass of cold milk also complements their creamy richness beautifully.
Creative Ways to Present
Want to elevate the fun? Arrange your Funfetti Cupcakes with Vanilla Buttercream Frosting Recipe on a tiered dessert stand for an impressive display. Wrapping each cupcake in delicate floral cupcake wrappers or adding personalized toppers can make them perfect for birthdays, baby showers, or just because.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, storing them in the refrigerator is best to maintain the freshness of the buttercream, though let them come to room temperature before serving for the best flavor.
Freezing
To freeze, place unfrosted cupcakes in an airtight container or freezer bag and freeze for up to 3 months. For frosted cupcakes, flash freeze them on a tray first, then wrap individually in plastic wrap and store in a container. Thaw overnight in the fridge for perfect freshness.
Reheating
If you prefer your cupcakes slightly warm, gently microwave an unfrosted cupcake for about 10 seconds or bring a frozen one to room temperature and warm it for 20 seconds. It’s best to avoid microwaving frosted cupcakes to prevent melting the buttercream.
FAQs
Can I use a different type of sprinkles in this Funfetti Cupcakes with Vanilla Buttercream Frosting Recipe?
Absolutely! Feel free to get creative with your sprinkles—nonpareils, confetti, or even chocolate chips all work well. Just keep in mind that larger sprinkles may bleed their color, altering the batter’s appearance.
Can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but make sure it includes xanthan gum for structure. Adjust baking time as needed, and be sure to test for doneness with a toothpick.
Is the almond extract necessary?
Nope! The almond extract is optional and adds a subtle nutty essence, but your cupcakes will still be wonderfully flavorful and enjoyable without it.
How do I prevent sprinkles from bleeding their color into the batter?
To help prevent color bleeding, fold the sprinkles gently into the batter at the very end and avoid overmixing. You can also toss the sprinkles with a little flour before folding them in, which can reduce bleeding.
Can I pipe a different frosting on these cupcakes?
Yes! While the vanilla buttercream is classic and delicious, cream cheese frosting or a whipped chocolate ganache can be delightful alternatives. Just make sure the frosting pairs well with the cupcakes’ light, sweet flavor.
Final Thoughts
Trust me, once you try this Funfetti Cupcakes with Vanilla Buttercream Frosting Recipe, it’s going to become a beloved staple for all your celebrations and sweet cravings. They’re fun, easy to bake, and so irresistibly tasty that every bite feels like a little party in your mouth. Grab your mixing bowl and sprinkles, and I promise you’ll have the most colorful, comforting batch of cupcakes you’ve ever made.
Print
Funfetti Cupcakes with Vanilla Buttercream Frosting Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes
Description
Delight in these classic Funfetti Cupcakes, bursting with colorful sprinkles and topped with a creamy vanilla buttercream frosting. Perfectly tender and fluffy, these cupcakes are an easy-to-make celebration treat that brings joy to any occasion.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour (160g)
- 1 cup granulated sugar (200g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt (3g)
- 1/2 cup warm water (120ml)
- 1/2 cup full-fat sour cream, room temperature (125g)
- 1/4 cup vegetable or canola oil (55ml)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
- 1/2 tsp almond extract, optional (2ml)
- 1/4 cup rainbow jimmies / long sprinkles (45g)
Vanilla Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
- 1/4 tsp fine salt (2g)
- 2 cups powdered sugar (250g)
- 2 Tbsp heavy cream or milk, room temperature (30ml)
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside to prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside while you prepare the wet ingredients.
- Combine Wet Ingredients: In a separate large bowl, whisk the warm water, sour cream, vegetable oil, egg, vanilla extract, and almond extract (if using) until smooth and thoroughly mixed.
- Make the Batter: Add the dry ingredients to the wet ingredients and gently mix until just combined. The batter will be thin, which is expected. Carefully fold in the rainbow sprinkles to distribute evenly without overmixing.
- Fill the Cupcake Liners: Divide the funfetti cupcake batter evenly among the lined muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. For quicker cooling, place the pan in the freezer for about 30 minutes.
- Prepare Vanilla Buttercream: Using a whisk or hand mixer, beat the softened butter, vanilla extract, and salt on medium speed for 30 seconds until smooth and creamy.
- Add Powdered Sugar and Cream: Gradually add powdered sugar and heavy cream (or milk) on low speed, scraping down the bowl as needed. Once incorporated, increase speed to medium-high and beat for 1 minute to achieve a light and fluffy frosting.
- Adjust Frosting Consistency: If the frosting is too thick, add additional cream 1 tablespoon at a time. If too thin, add powdered sugar in 1/4 cup increments until the desired consistency is reached.
- Pipe the Frosting: Transfer the buttercream into a piping bag fitted with your preferred tip (such as Wilton 1M). Seal the bag and set aside until ready to frost the cooled cupcakes.
Notes
- For best results, ensure all wet ingredients are at room temperature before mixing.
- Gently fold sprinkles into the batter to avoid bleeding colors into the cupcake batter.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- You can swap almond extract with additional vanilla extract if preferred.
- Use fresh cupcake liners to prevent sticking and ease removal.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
