This easy Funfetti recipe makes exactly one dozen sprinkle-filled cupcakes. They are topped with vanilla buttercream, dressed in rainbow sprinkles, and ready for any happy occasion.
I’ve always appreciated ‘one bowl’ cake recipes, because that’s exactly the number of bowls I want to wash. This funfetti cake is one such recipe and it comes together in a snap. The baked cupcakes are everything you want Funfetti to be: soft, fluffy, vanilla, and speckled with sprinkles throughout. I’m tempted to recommend this as a weekend project, but you won’t need all weekend to make them – more like half an hour. You’ll spend more time eating them than making them!
For the batter, you’ll layer in the dry ingredients and whisk them together. Right on top of that, you’ll crack a couple of eggs and add milk, vanilla and oil. Paddle together for about 30 seconds and you’re ready to fold in the sprinkles. It’s seriously the easiest cupcake recipe, ever.
All of the batter should fill each of 12 standard cupcake liners 3/4 full. If you prepare the batter by weight using a scale, and use a standard-size cupcake pan, then you should have exactly a dozen at the end.
The batter is thin so I was a little worried that the sprinkles would sink to the bottom of the cakes, but everything turned out just right. When you crack open a cupcake there are pretty swirls of colors throughout the interior.
To me Funfetti = confetti, which means using confetti sprinkles. They work well to dot the centers with lots of color, but if you’re all out of confetti sprinkles then jimmies (those un-meltable ice cream sprinkles) will also work.
The cupcakes were baked in plain white liners and then I sat them in cute striped baking cups. You can find the cups here for purchase if you’d like some, too. These are the confetti sprinkles I used, and I couldn’t resist using mini rainbow belts as toppers.
This recipe is incredibly useful because it’s quick, easy, and clean up is a breeze. Busy home bakers will appreciate it, as well as moms who might need an emergency batch of cupcakes for a classroom party.
Happy weekend, friends! xo
A Dozen Homemade Funfetti Cupcakes
- 1 1/2 cups 180 grams all-purpose flour
- 3/4 cup + 2 tablespoons 180 grams granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup + 2 tablespoons 90 ml vegetable oil
- 1/2 cup 120 ml milk
- 1/2 tablespoon vanilla extract
- 1/4 cup 21 grams rainbow sprinkles
- 1 cup 226 grams butter, softened
- 2 1/2 cups 260 grams powdered sugar
- 1 teaspoon vanilla extract
- Milk or heavy cream if necessary
- 1/4 cup 21 grams rainbow sprinkles
- Preheat oven to 350°F. Line a standard 12 capacity muffin pan with paper liners and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, whisk together flour, sugar, baking powder, and salt. Add eggs, oil, milk and vanilla and beat on medium speed until smooth, about 30 seconds. Scrape the bowl down with a spatula to make sure all the ingredients are incorporated. Fold in the sprinkles until just blended. To avoid sprinkles streaking the batter, do not over mix.
- Fill each cup 3/4 full and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan about 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Frosting: In the bowl of an electric mixer fitted with a whisk attachment, mix together the butter and powdered sugar on low speed until the mixture is crumbly. Increase the speed to high and beat for 3 minutes. Add the vanilla extract and beat another minute until the icing is light and fluffy. If the buttercream is too stiff, add milk or heavy cream 1 tablespoon at a time until the mixture is of spreading or piping consistency.
- Spread or pipe icing evenly on cupcakes; add confetti sprinkles to each cupcake immediately after frosting. (I used a piping bag fitted with a jumbo star decorator tip for the cupcakes pictured.)