These homemade funfetti cupcakes are light, fluffy, and full of sweet vanilla flavor! The vanilla buttercream on top is rich, smooth, and so easy to put together!
I have this problem where I can’t pass by a cupcake shop without at least trying one. If they have mini cupcakes available, it’s a sure bet that I’ll be trying at least three (pretty much the equivalent of one, right?).
I follow more cupcake shops on instagram than I can count, which is pretty much torture since none of them are in my near vicinity (especially the three I follow from NYC), and none of this helps to curb my cupcake cravings (so it’s pretty much self-inflicted misery), but I can’t help it. Like I said, I’m obsessed.
Now, we won’t crunch the actual numbers or anything, but I’ve eaten a lot of cupcakes in my lifetime. And usually, I’m all about the crazy, fun flavors–you know, the more ridiculously rich, the better. #wordstoliveby
But. There are times when the over-the-top flavors can’t hold a candle to a classic, especially when the classic is my favorite childhood cake: Funfetti. It’s the best of both worlds, because it’s both a classic and fun–it’s even right in the title.
These were made for niece’s 1st birthday party, which was a sprinkle extravaganza (I was finding sprinkles for days after making these cupcakes as well as a few other sprinkled desserts).
The birthday girl didn’t actually partake in any of these cupcakes, as she had her own smash cake, but these fit the party theme perfectly.
These homemade funfetti cupcakes start off with a classic vanilla batter, have sprinkles mixed into the batter, and then are topped with a silky vanilla buttercream.
Sprinkles on sprinkles on sprinkles.
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 Tbsp corn starch
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup rainbow jimmies sprinkles
- 2 cups butter softened
- 6-8 cups powdered sugar
- 1/2 cup heavy whipping cream
- 1 Tbsp vanilla extract
- salt to taste
- extra sprinkles as a topping
- Preheat oven to 350 degrees and line two 12-cup muffin tins with cupcake liners.
- With a mixer, cream butter until light and fluffy, about 1-2 minutes. Add in granulated sugar and cream until well combined, about 1 minute. Add in eggs, one at a time, beating well after each addition.
- In a separate bowl, sift flour, corn starch, baking powder, baking soda, and salt together.
- Alternately, add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, stirring until just combined.
- Add in vanilla extract and sour cream and mix until combined.
- Divide batter evenly between cupcake liners, filling each about 2/3 of the way full.
- Bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool.
- With a mixer, cream butter until light and fluffy. Add in powdered sugar one cup at a time, beginning with 6 cups powdered sugar.
- Add in heavy cream, vanilla extract, and a pinch of salt to off-set the sweetness of the frosting. If the frosting is too thin, add in powdered sugar, 1 cup at a time.
- Spread frosting over the cupcakes and top with sprinkles.
Favorite products I used in this recipe:
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