Description
Delight in these homemade Funfetti Cupcakes, bursting with colorful sprinkles and topped with a creamy vanilla buttercream frosting. Perfectly fluffy and moist, these cupcakes bring a festive touch to any celebration with their light crumb and sweet, buttery glaze.
Ingredients
Cupcakes
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tablespoons vanilla extract
- 3 cups cake flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/3 cups buttermilk
- 1/3 cup rainbow sprinkles
Frosting
- 1 cup unsalted butter, at room temperature
- 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons whole milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line 20 cupcake tins with cupcake liners. Grease the tins lightly to ensure the cupcakes release easily after baking.
- Mix Butter and Oil: In a large mixing bowl fitted with a whisk attachment, beat the softened butter and vegetable oil together until fully combined and homogeneous, about 3 minutes. This step is crucial for a smooth and even batter.
- Add Sugar: Gradually add the granulated sugar to the butter and oil mixture, beating on high speed until the mixture becomes light, fluffy, and pale yellow in color, which should take about 3 minutes.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even mixing. Then add the vanilla extract and beat on high for another 3 minutes to incorporate air and create a light texture.
- Combine Dry Ingredients and Buttermilk: In a separate bowl, sift together cake flour, salt, and baking powder. Alternately add the dry ingredients and buttermilk to the wet mixture in four batches, beginning and ending with the buttermilk. Gently fold in the rainbow sprinkles; avoid overmixing to keep the batter tender and lumpy slightly is okay.
- Fill and Bake: Using a large cookie scoop or a 1/4 cup measuring cup, evenly distribute the batter among the cupcake liners. Bake in the preheated oven for 20-30 minutes until the cupcakes are lightly golden and spring back when gently pressed. Remove from oven and transfer cupcakes to a cooling rack to cool completely before frosting.
- Prepare Frosting: Once cupcakes are fully cooled, beat the softened butter and powdered sugar in a stand mixer until fluffy, about 2 minutes. Add the vanilla extract, salt, and milk one tablespoon at a time, stopping if the frosting becomes too runny. Beat the frosting for an additional 3 minutes until it is light and fluffy.
- Frost and Decorate: Transfer the frosting into a pastry bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes in a decorative swirl. Optionally, sprinkle additional rainbow sprinkles on top for extra color and fun. Serve and enjoy your festive homemade Funfetti cupcakes!
Notes
- Ensure butter is at room temperature for easy mixing and an airy batter.
- Do not overmix the batter once the dry ingredients are added to keep cupcakes light and tender.
- Baking times may vary slightly depending on your oven, so check for doneness by inserting a toothpick in the center; it should come out clean.
- If frosting becomes too runny, reduce the milk added to maintain a spreadable consistency.
- Use rainbow sprinkles that are designed for baking to avoid color bleeding in the batter.
