The BEST Funfetti Cupcakes
Oh funfetti, how I love you! I’ve never cared much for the boxed funfetti cupcakes — except for when I was a child, of course, because boxed cake was all I knew. But these! These homemade cupcakes have changed my outlook on funfetti cupcakes forever. They are soft, moist and fluffy, and in my opinion their flavor is utterly perfect. And the vanilla buttercream frosting is to. die. for. The easy buttercream frosting recipe is one I posted a long time ago, but it will forever be my all time favorite (likely to be yours too). Enjoy the cupcakes! And Happy Birthday if that’s what your making them for :).
Funfetti Cupcakes Ingredients
For the funfetti cupcakes, you’ll need:
All-purpose flour Cake flour Baking powder Salt Unsalted butter Granulated sugar Eggs Vanilla and almond extracts Milk Sprinkles
And for the fluffy vanilla buttercream, you’ll need:
Butter Powdered sugar Heavy cream Vanilla extract
How to Make Funfetti Cupcakes
Whisk together the dry ingredients. In a separate bowl, whip the butter and sugar until pale and fluffy. Mix in the egg, egg whites, and the two extracts. Alternately mix the dry ingredients and the milk into the butter mixture. Bake the cupcakes 17 – 19 minutes. Make the vanilla buttercream (see my notes below on how to make buttercream perfectly every time). Frost the cupcakes as desired.
How to Frost Cupcakes
For these funfetti birthday cupcakes, I used a Wilton 2E piping tip. Leave room at the top of the piping bag so it’s easy for you to apply constant pressure to the vanilla buttercream when piping it onto the cupcake. You can also use the back of a spoon to smooth out a mound of frosting. Once it’s covered in sprinkles, no one will be able to tell the difference!
How to Store Cupcakes
Store these cupcakes in the fridge in a tightly sealed container (if the container doesn’t have a lid on it, these funfetti cupcakes will quickly dry out!). Let the birthday cupcakes come to room temperature before eating them, for the best flavor and texture.
Tips for the Best Vanilla Buttercream Frosting
I just wanted to throw in my recommendations for buttercream frosting since it’s been a while:
Really whip the butter. I am talking until it’s basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale. Use heavy cream. Cream makes everything better, and creamier of course. It also whips up much better than milk does in frosting. Lots of butter. Yes, there are days I try to be a little healthier and reduce the amount of butter I add to my buttercream frosting, but on those days it’s just not quite as good. This is an indulgent frosting and sometimes it’s definitely worth it. Use some salted butter. I’ve found my favorite ratio is 2:1 (2 being unsalted and 1 being salted). I’ve tried several times to add the salt on my own, so I can control the amount of salt. But the salt seems to stand out too much that way and doesn’t ever seem to fully dissolve into the frosting. In my opinion, a bit of salted butter is the way to go. No salt at all and the frosting seems to buttery and too sweet. Salted butter just adds a little contrast and enhances the sweetness. Ratio is important. Son’t add any more/less powdered sugar than listed or the proportions won’t be right and your texture wont be spot on. Scoop and level the powdered sugar when measuring (rather than pour or spoon and level). Chill the bowl. If you are working in a fairly warm environment, begin with a chilled mixing bowl and chill the buttercream a bit before you begin piping. Work in a few batches while piping so the frosting doesn’t all melt (and lose its fluff) in the piping bag from the warmth of your hands.
More Easy Cupcake Recipes You’ll Love:
Carrot Cake Cupcakes with Cream Cheese Frosting Strawberry Cupcakes with Strawberry Buttercream Frosting Dark Chocolate Cupcakes with Raspberry Buttercream Frosting Cannoli Cupcakes Coconut Cupcakes with Coconut Buttercream Frosting
