Name: Funfetti Cupcakes
Prep time: 30 min
Cook time: PT-498204H18M32S
Total time: PT-498204H18M32S
Cuisine: American
Ingredients: • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled); • 1 teaspoon baking powder; • 1/4 teaspoon baking soda; • 1/2 teaspoon salt; • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted; • 1 cup (200g) granulated sugar; • 1 large egg, at room temperature; • 1/4 cup (60g) sour cream or plain yogurt, at room temperature; • 2 teaspoons pure vanilla extract; • 3/4 cup (180ml) whole milk, at room temperature; • 6 Tablespoons (60g) rainbow sprinkles (not nonpareils); • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature; • 4 cups (480g) confectioners’ sugar; • 2 Tablespoons (30ml) heavy cream, half-and-half, or whole milk, at room temperature; • 1 and 1/2 teaspoons pure vanilla extract; • salt, to taste; • optional for garnish: rainbow sprinkles

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These delightful funfetti cupcakes are a burst of joy in every bite, packed with colorful sprinkles and crowned with a dreamy cream cheese frosting. They’re perfect for celebrations or just because you deserve a little everyday magic.

Get ready to bake a batch of these vibrant and utterly delicious funfetti cupcakes, frosted with a luscious cream cheese icing and topped with even more festive sprinkles.

Recipe Details

Flavor Profile: Sweet vanilla cake with a tangy cream cheese frosting.
Textures: Tender, moist cake with a smooth, creamy frosting.
Total Active Time: Approximately 30 minutes
Bake Time: 20-22 minutes
Cooling Time: At least 1 hour
Difficulty Level: Easy, perfect for bakers of all skill levels.

What You’ll Need

For these cheerful funfetti cupcakes, you’ll be whipping up a soft and tender vanilla cake batter dotted with colorful sprinkles. We’ll then top them with a decadent, tangy cream cheese frosting that perfectly balances the sweetness of the cake. Don’t forget extra sprinkles for that signature festive flair!

Ingredient Notes

All-Purpose Flour – This forms the base of our tender cake structure. Make sure to spoon and level your flour to avoid dense cupcakes.
Unsalted Butter – Crucial for both the cake and the frosting, it provides richness and helps create a lovely tender crumb. Ensure it’s melted for the cake and softened for the frosting.
Rainbow Sprinkles – The stars of the show! Use jimmies style sprinkles, not nonpareils, as they hold their color and shape beautifully in the batter.
Sour Cream or Plain Yogurt – These add moisture and a slight tang to the cake, contributing to its incredibly tender texture. Make sure it’s at room temperature.
Cream Cheese – For the frosting, full-fat brick-style cream cheese gives the best structure and flavor. Make sure it’s softened so it beats smoothly.
Confectioners’ Sugar – Also known as powdered sugar, this is essential for achieving that silky smooth frosting consistency.

Add-ins and Substitutions

Citrus Zest: For a little brightness, consider adding the zest of 1/2 a lemon or orange to the cake batter along with the wet ingredients.
Different Sprinkles: While rainbow sprinkles are classic funfetti, feel free to use themed sprinkles for holidays or special occasions. Just be sure they are the jimmie-style for best results.
Milk Options: For the cake, whole milk provides the best richness, but you can substitute with 2% if needed. For the frosting, heavy cream, half-and-half, or whole milk all work to achieve the right consistency.

How to Make Funfetti Cupcakes

Let’s get baking these cheerful treats! We’ll start by preparing our dry and wet ingredients for a perfectly moist cake, then mix in those signature sprinkles. While the cupcakes bake and cool, we’ll whip up a luscious cream cheese frosting to top them off.

Prepare Your Station: Begin by preheating your oven to 350°F (177°C). Line a muffin tin with cupcake liners, ready to be filled.
Mix the Dry Ingredients: In a large bowl, whisk together 1 and 2/3 cups (209g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. This ensures all your leavening agents and salt are evenly distributed.
Combine Wet Ingredients (Part 1): In a separate bowl, whisk together 1/2 cup (113g) melted unsalted butter and 1 cup (200g) granulated sugar. Pop this mixture into the refrigerator for about 5 minutes to let it cool slightly.
Combine Wet Ingredients (Part 2): To the slightly cooled butter and sugar mixture, stir in 1 large egg, 1/4 cup (60g) sour cream or plain yogurt, and 2 teaspoons pure vanilla extract. Then, whisk in 3/4 cup (180ml) whole milk until just combined.
Marry Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix until the batter is smooth and just combined. Be careful not to overmix.
Fold in the Magic: Gently fold in 6 Tablespoons (60g) of rainbow sprinkles into the batter. This is what gives our funfetti cupcakes their signature festive look.
Fill and Bake: Fill your prepared cupcake liners about 3/4 full with the batter. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool Down: Let the cupcakes cool in the muffin tin for about 10 minutes. This helps them set up slightly before you move them. Then, carefully transfer them to a wire rack to cool completely. This step is crucial for successful frosting!
Whip Up the Frosting: While the cupcakes cool, prepare the frosting. In a medium bowl, beat 3/4 cup (170g) softened unsalted butter and 4 ounces (113g) softened full-fat brick cream cheese until they are wonderfully smooth and creamy.
Finish the Frosting: Add 4 cups (480g) confectioners’ sugar, 2 Tablespoons (30ml) heavy cream (or half-and-half or whole milk), and 1 and 1/2 teaspoons pure vanilla extract to the butter and cream cheese mixture. Beat until the frosting is light, fluffy, and creamy. Add a pinch of salt to taste and adjust the consistency with a little more cream or sugar if needed.
Decorate! Once the cupcakes are completely cool, frost them generously. For an extra festive touch, sprinkle a few more rainbow sprinkles on top of the frosting.
Pro Tip: For the most evenly baked cupcakes, use an ice cream scoop to portion the batter into the liners. This ensures each cupcake gets the same amount of batter, leading to consistent baking times and beautiful presentation.

Recipe Tips

Room Temperature Ingredients: Using room temperature eggs, sour cream, milk, butter, and cream cheese for the frosting is key to achieving a smooth, emulsified batter and lump-free frosting.
Don’t Overmix: Overmixing the cake batter can develop the gluten in the flour too much, resulting in tough or dense cupcakes. Mix just until the ingredients are combined.
Cool Completely: It’s vital that your cupcakes are entirely cooled before frosting. Warm cupcakes will melt the frosting, creating a messy situation.
Frosting Consistency: If your frosting is too thick, add a tiny bit more cream or milk (1/2 teaspoon at a time). If it’s too thin, add more confectioners’ sugar, a tablespoon at a time, until it reaches your desired spreading or piping consistency.

FAQs

Can I use different types of sprinkles?
Yes, you can! However, for the best visual appeal within the cake batter, jimmies-style sprinkles are recommended as they tend to hold their color and shape better than nonpareils during baking.
Why are my cupcakes dense?
Density in cupcakes can often be caused by overmixing the batter or using incorrectly measured flour. Be sure to spoon your flour into the measuring cup and level it off, and mix the batter only until just combined.
How do I store leftover funfetti cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in an airtight container in the refrigerator for up to 3-4 days, as the cream cheese frosting contains dairy. Let them come to room temperature for about 20-30 minutes before serving for the best flavor and texture.

Serving Suggestions

These festive funfetti cupcakes are wonderful on their own, but they also pair beautifully with a cold glass of milk. For a truly celebratory spread, serve them alongside a fruit salad or a scoop of vanilla bean ice cream. They’re also a perfect addition to any dessert table alongside other treats.

Make This Recipe in Advance

You can certainly prepare components of these funfetti cupcakes ahead of time! The unfrosted cupcakes can be baked up to 2 days in advance and stored in an airtight container at room temperature. The cream cheese frosting can also be made up to 2 days in advance and stored in an airtight container in the refrigerator. Before frosting, let the frosting sit at room temperature for about 30 minutes and give it a good stir to ensure it’s smooth and spreadable. If the frosting becomes too firm in the fridge, you can briefly beat it with a mixer to loosen it up.

Funfetti Cupcakes