Funfetti Cupcakes – Classic vanilla cupcakes loaded with colorful sprinkles and topped with a cream cheese frosting. A bright and fun dessert recipe!
I can’t get over how fun these funfetti cupcakes are! Bright and colorful desserts are some of my favorites to make like my cookie monster cheesecake and mint chocolate chip ice cream. After being on a kick of making cupcakes recently, I thought that I should make a funfetti cupcake that would be perfect for parties and celebrations. They are jam packed colorful spinkles and topped with a homemade cream cheese frosting and even more sprinkles. It doesn’t get anymore fun than these cupcakes!
Now this recipe makes about 12 cupcakes but you can always double or even triple the recipe. Trust me, they disappear really quickly so it’s good to have extra cupcakes on hand!
Common Questions About Making Cupcakes
What are funfetti cupcakes?
Funfetti cupcakes are classic vanilla cupcakes loaded with colorful sprinkles and topped with a cream cheese frosting.
What kind of sprinkles should I use?
I usually use jimmies (long skinny sprinkles) but circle quins (discs whose name I literally learned when writing this post) also work well. Both of these bleed their color into the batter less than other sprinkles.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
What other types of cupcakes can I make?
There are so many fun varieties of cupcakes to make! Some of the best are –
Looking for more fun desserts? Check these recipes out!
For the Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1/2 cup sprinkles
For the Cream Cheese Frosting
- 6 ounces cream cheese (softened)
- 6 tablespoons butter (softened)
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
For the Cupcakes
- Preheat the oven to 350 degrees F and line 12 cupcake tins with paper liners.
- Combine flour, baking powder, and sugar, whisking to combine.
- In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding until no large lumps of flour remain.
- Fold in the sprinkles.
- Fill each cupcake tin 3/4 of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean - about 15 minutes.
- Allow the cupcakes to cool completely on a wire rack before frosting them (see below).
For the Cream Cheese Frosting
- Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy - about 2 minutes.
- Add the vanilla and mix to combine.
- On low speed, add the powdered sugar a little at a time.
- Once all of the powdered sugar has been added, turn the mixer to high speed and beat the frosting until it is light and fluffy - about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip (I used Wilton 2D) and frost the cupcakes as desired. Top with sprinkles and enjoy.
- Store any leftover cupcakes at room temperature for up to two days.
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