Funfetti Cupcakes
Delightful homemade Funfetti cupcakes filled with rainbow sprinkles, perfect for any celebration.
Equipment
- 1 cupcake pan lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup whole milk
Add-ins
- 1/3 cup rainbow sprinkles plus more for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Do not overmix.
- Gently fold in the rainbow sprinkles, being careful not to overmix to prevent color bleeding.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Serving and Storing
- Frost the cooled cupcakes with your choice of frosting and decorate with additional rainbow sprinkles.
- Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a better rise. Ingredient Substitutions: Substitute almond extract for vanilla for a nutty flavor. How to Serve: Pair with a glass of cold milk or hot coffee. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Bake the cupcakes a day in advance and frost before serving.