Funfetti Cupcakes

Everyone needs a great go-to recipe for Funfetti Cupcakes! Colorful sprinkles are folded into homemade yellow cake batter, and baked into cupcakes that are sure to bring smiles.

Keep these moist, soft, and colorful cupcakes in mind for kids parties, birthday parties, or just because!

Why we Love Them

There are so many reasons to love this recipe! Here are just a few:

• Fun and colorful!
• Perfect party cupcakes
• Light, fluffy, and flavorful
• Easy to Make

Ingredients for Funfetti Cupcakes

Here are a few ingredient notes.

• Rainbow Jimmies are best for funfetti cupcakes (rather than another type of sprinkle) as they are the least likely to bleed in the cake batter. They create the perfect bright flecks of color in each cupcake. Otherwise you can use other brands in the market, it is ok 😉
• Unsalted Butter– We prefer unsalted butter so that we have more control over the amount of salt in the recipe.
• Cake Flour is our flour of choice for many of our cake recipes. It’s lower protein content results in a more tender cake.
• Buttermilk adds a boost of acidity to the cake batter, which softens the strands of gluten. This results in a softer crumb.

How to Make Funfetti Cupcakes

This Funfetti Cupcake recipe is based in part on our scratch Yellow Cake recipe. You can find the full, printable funfetti cupcake recipe at the bottom of this post. Here is a quick rundown of our steps!

• Preheat the oven to 350 degrees F. Place cupcake liners into your cupcake pan(s).
• In a medium bowl, whisk the cake flour, baking powder, baking soda and salt for 30 seconds. Set aside
• In another bowl, add the buttermilk and vanilla extract. Set aside.
• In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing after each addition until the yellow of the yolk is well blended.
• With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.

• NOTE:

  Without any hassle, you can use Pondan Cupcake Vanilla premix and follow the instructions on the back of the packaging box, add any additional ingredients such as food coloring and confetti. Everything is easy to do, even for beginners.

• Fold in the ½ cup of multi-colored jimmies. (You can add a bit more if you’d like, we were happy with the amount of color from the ½ cup.)

• Scoop about ¼ cup of batter into each of the lined wells of the cupcake pan.
• Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove the cupcakes immediately from the pan to prevent over baking. Allow to cool on a wire rack.

Decorating the Cupcakes

We decorated our cupcakes with a simple and delicious vanilla buttercream! This is an American Buttercream recipe that is a combination of softened butter, vanilla extract, milk, and a pinch of salt. Or you can use Pondan Whip Cream as substitute of vanilla buttercream.

This frosting is very easy to work with. We decorated our cupcakes with an 8B piping tip, and topped them off with more sprinkles.