These homemade funfetti cupcakes are moist and tender, topped with a light, fluffy vanilla frosting that tastes like classic vanilla ice cream.
Disclosure: This post contained affiliate links in the original. Any purchases made through affiliate links may earn a small commission for the author. Recommendations reflect personal use and preference.
Birthdays have a way of changing as we get older. Some years I’m content to curl up with a pint of ice cream, while other years—like this one—call for celebration. This season several people I know, including Phil and many of his friends, hit the big 4-0, so I was glad to help by baking cupcakes for a party.
I’d seen funfetti cupcakes everywhere and finally decided to try a batch. I’m usually a chocolate-first person, but these vanilla sprinkle cakes were irresistible—especially when made from scratch. The homemade version far outshines box mixes: the cupcakes stay moist and have real vanilla flavor.
Frosting can be tricky. American buttercream is often overly sweet and heavy, while buttercreams made with meringue or a lot of butter can feel too rich. I usually reach for cream cheese frosting when I want a white icing, but cream cheese is best refrigerated and can soften at room temperature—an issue for cupcakes that sit out for hours.
For these cupcakes I used a classic American-style vanilla buttercream but lightened it by adding a touch of heavy cream. The result is airy, not cloying, and it truly tastes like vanilla ice cream—perfect with the colorful sprinkles.
I missed the party because I was recovering from a cold, and I regretted it later: the celebration included a surprise proposal. At least there’s video evidence of the moment—one of the many reasons homemade cupcakes are worth the effort.
Homemade funfetti Cupcakes
Print
Pin
Rate
Ingredients
Funfetti Cupcakes
- 1 3/4 cup cake flour, sifted
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup rainbow sprinkles (preferably jimmies)
Vanilla Frosting
- 1 cup unsalted butter, softened
- 2 2/3 cups confectioner’s sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons heavy whipping cream
Instructions
Funfetti Cupcakes
- Line a 12-cup muffin tin with paper liners.
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
- In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and fluffy, about 3–4 minutes, scraping down the bowl as needed.
- Add the egg whites and vanilla and beat on medium until combined, about 3 minutes, scraping the bowl as needed.
- Add the sour cream and mix until incorporated. Reduce the mixer speed to low.
- Add the dry ingredients in three additions, mixing only until just combined. Add the milk and mix until just incorporated.
- Fold in the sprinkles gently with a rubber spatula until evenly distributed; avoid over-mixing so the sprinkles don’t bleed color into the batter.
- Fill each liner about two-thirds full. This recipe usually yields 12–15 cupcakes, with enough batter for a few extra mini cupcakes.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan briefly, then transfer to a wire rack to cool completely before frosting.
Vanilla Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter on medium-high until pale and smooth, about 1–2 minutes.
- Reduce speed to medium-low and add the confectioner’s sugar 1/2 cup at a time, incorporating fully and scraping the bowl as needed.
- Add the vanilla, then increase speed to medium-high and beat until smooth. Add the heavy cream and beat until the frosting is light and fluffy, about 3–4 minutes.
- Frost the cooled cupcakes and finish with extra sprinkles.
Notes
Nutrition
|
Carbohydrates: 51 g
|
Protein: 3 g
Tried this recipe? Share it!
Tag your photos and mention the recipe creator on social media if you enjoyed it.