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A batch of freshly frosted Funfetti Cupcakes topped with rainbow sprinkles on a wire rack
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Funfetti Cupcakes

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 345kcal

Ingredients

  • 1.5 cups all -purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sal t
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg , room temperature
  • 1.5 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/3 cup rainbow sprinkles (jimmies)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 tablespoon heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl or stand mixer, cream 1/2 cup butter and granulated sugar until light and fluffy, approximately 3 minutes.
  • Add the egg and 1.5 teaspoons vanilla extract, beating until fully incorporated.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the 1/3 cup rainbow sprinkles using a spatula.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Transfer cupcakes to a wire rack to cool completely before frosting.
  • Prepare the frosting by beating the softened butter until creamy, then gradually adding powdered sugar, heavy cream, and vanilla extract until smooth.
  • Pipe or spread the frosting onto the cooled cupcakes and top with additional sprinkles.