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Funfetti Vanilla Cupcakes with a bite taken out, showing a soft, fluffy vanilla crumb filled with colorful rainbow sprinkles, topped with creamy white buttercream frosting and extra sprinkles, with other frosted cupcakes blurred in the background.

Funfetti Vanilla Cupcakes

5 from 1 vote
These Funfetti Vanilla Cupcakes are fluffy, moist, and filled with colorful rainbow sprinkles — the happiest cupcakes ever! Made completely from scratch with simple ingredients, they’re perfect for birthdays, parties, or any celebration that calls for a little extra joy.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling & Decorating Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1½ cups all-purpose flour - spooned and leveled
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter - room temperature
  • 1 cup granulated sugar
  • 2 large eggs - room temperature
  • 2 teaspoon vanilla extract - pure
  • ½ cup whole milk - room temperature
  • ½ cup sour cream - room temperature
  • ⅓ cup rainbow sprinkles - jimmies work best
Vanilla Buttercream Frosting
  • 1 cup unsalted butter - softened
  • 4 cups powdered sugar - sifted
  • 2 teaspoon vanilla extract
  • 3–4 tablespoon heavy cream - adjust for texture
  • 1 pinch salt - balances sweetness
  • extra rainbow sprinkles - for topping

Equipment

  • 1 12-cup muffin tin (Standard size)
  • 12 Paper cupcake liners (Any color or pattern)
  • 1 Electric mixer (Hand or stand mixer)
  • 2–3 Mixing bowls (Medium and large)
  • 1 Rubber spatula (For folding batter)
  • 1 Cookie or ice cream scoop (For portioning batter)
  • 1 Wire cooling rack (For even cooling)
  • 1 Piping bag with large star tip (Optional, for frosting)

Method
 

  1. Prepare ingredients and preheat oven; line muffin tin and whisk dry ingredients.
  2. Beat butter and sugar until fluffy; add eggs and vanilla.
  3. Alternate adding dry and wet ingredients; fold in sprinkles.
  4. Fill cupcake liners and bake until golden and springy.
  5. Make vanilla buttercream and decorate cooled cupcakes with sprinkles.

Nutrition

Serving: 1cupcake (approx. 90 g)Calories: 350kcalCarbohydrates: 42gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 80mgSugar: 32gVitamin A: 600IUCalcium: 45mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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