Funfetti Cupcakes

These Funfetti Cupcakes are a delightful, festive treat that brings a burst of color and joy to any occasion. With their tender, buttery crumb and specks of rainbow sprinkles, they’re perfect for birthdays, celebrations, or just because. The cupcakes are topped with a luscious vanilla buttercream frosting that’s light, fluffy, and just sweet enough. This recipe is straightforward, but with a few tips and tricks, you can create bakery-quality cupcakes at home.

Ingredients:

For the Cupcakes:

• 1 ¾ cups cake flour (see note for easy substitution)
• 1 ¼ cups all-purpose flour
• 1 ¾ cups granulated sugar
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (2 sticks, room temperature)
• 4 eggs (room temperature)
• 1 cup whole milk
• 2 teaspoons vanilla extract
• ½ cup rainbow sprinkles (jimmies)

For the Vanilla Buttercream:

• 1 cup unsalted butter (2 sticks, softened, not melted)
• 3-4 cups powdered sugar, sifted
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• Up to 4 tablespoons heavy cream, half and half, or milk

Instructions:

1. Prepare the Ingredients:

• Bring the unsalted butter and eggs to room temperature. This ensures a smooth batter and even baking. Combine the milk and vanilla in a liquid measuring cup. Preheat your oven to 350°F (175°C) and line a 24-cup muffin tin with cupcake liners.

2. Mix the Dry Ingredients:

• In a large mixing bowl fitted with a paddle attachment, combine the cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Mix on low speed for about a minute to evenly distribute the ingredients.

3. Add the Butter:

• Gradually add the room-temperature butter to the dry mixture, a little at a time, while continuing to mix on low speed. The mixture will start to resemble coarse sand as the butter incorporates.

4. Incorporate the Wet Ingredients:

• On low speed, add the eggs one at a time, mixing until just combined. Slowly, a few tablespoons at a time, pour in the milk and vanilla mixture. Once all the liquid is added, increase the mixer speed to medium and beat for about 2 minutes until the batter is smooth and well combined.

5. Fold in the Sprinkles:

• Remove the bowl from the mixer and gently fold in the rainbow sprinkles using a rubber spatula. Be careful not to overmix, as the sprinkles can start to bleed into the batter if overworked.

6. Bake the Cupcakes:

• Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Avoid overbaking, as this can dry out the cupcakes. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

7. Make the Vanilla Buttercream:

• In the bowl of your mixer with a paddle attachment, beat the softened butter on medium speed until creamy. Turn off the mixer and add 3 cups of the sifted powdered sugar. Mix on low speed until the sugar is mostly incorporated—it will look clumpy at this stage.
• Add the vanilla extract, salt, and 2 tablespoons of heavy cream. Increase the speed to medium and beat for 2-3 minutes, until the frosting is whipped, fluffy, and smooth. If you prefer a stiffer frosting, add more powdered sugar a little at a time until you reach the desired consistency. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until you reach your desired texture.

8. Frost and Decorate:

• Once the cupcakes are completely cool, frost them using a piping bag fitted with a Wilton 2D tip for a professional finish, or simply spread the frosting on with a spatula. Add extra sprinkles on top for a fun, festive touch.

Tips:

• Cake Flour Substitute: If you don’t have cake flour, you can make your own by measuring out 1 cup of all-purpose flour, then removing 2 tablespoons of it and replacing those 2 tablespoons with cornstarch. Sift the mixture several times to ensure it’s well-combined.
• Room Temperature Ingredients: Using room-temperature butter and eggs ensures a smoother batter and better-emulsified cupcakes.
• Sprinkle Type: Use jimmies (the long, skinny sprinkles) rather than nonpareils (the small, round ones), as jimmies tend to hold their shape better in the batter without bleeding too much color.
• Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. The cupcakes can also be frozen, unfrosted, for up to 2 months.

These Funfetti Cupcakes are perfect for any celebration or just when you need a little extra color in your day. The moist, tender cake paired with the creamy, rich buttercream is sure to delight both kids and adults alike!