Easy Homemade Funfetti Cupcakes
Total Time
3 hours
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(24)
Ingredients
12 cupcakes
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/2 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
- 1/4 cup (60g) yogurt*
- 3/4 cup (180ml) milk*
- 2 teaspoons pure vanilla extract
- 1/2 cup rainbow sprinkles (not nonpareils)
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 2 teaspoons pure vanilla extract
- Salt, to taste
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Preparation
Step 1
Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 12 cupcake liners. Set aside.
Step 2
Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar—mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
Step 3
Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Step 4
Make the frosting: in a medium bowl, beat the softened butter on medium speed with an electric handheld or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners’ sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
Step 5
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Step 6
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Chef's notes
You can use plain or vanilla regular/Greek yogurt or sour cream.
You can use regular milk, soy milk, or almond milk.
Feel free to top with chocolate buttercream instead.
For 24 mini cupcakes, bake 11-13 minutes or until a toothpick inserted in the center comes out clean.
Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
