Funfetti Cupcakes Recipe

If you're looking for a fun way to say happy birthday, this cupcake recipe is it! With classic birthday cake flavor, this funfetti cupcake recipe makes two perfect cupcakes.

Course Dessert

Cuisine American

Keyword Birthday Cake Cupcakes, Birthday Cupcakes Recipe, Confetti Cupcakes, Confetti Cupcakes Recipe, Funfetti Cupcakes, Funfetti Cupcakes Recipe, Happy Birthday Cupcake, Sprinkle Cupcakes Recipe

Prep Time 20

Cook Time 20

Cool Time: 20

Servings servings

Calories 794kcal

Author Faith Gorsky

Ingredients

Cupcakes:

2 tablespoons unsalted butter or clarified butter (ghee), melted and cooled slightly
2 tablespoons granulated white sugar
2 tablespoons whole milk
1 large egg yolk
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
4 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons rainbow sprinkles

Frosting:

1/4 cup unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/16 teaspoon salt
1 1/4 cups powdered sugar
1 tablespoon heavy whipping cream

Other:

Rainbow sprinkles for topping

US Customary - Metric

Instructions

For the Cupcakes:

Preheat the oven to 350F. Line 2 wells of a cupcake tray with paper liners.
Add the butter, sugar, milk, egg yolk, vanilla extract, and almond extract to a medium bowl and stir to combine. Add the flour, baking powder, and salt, and stir just to combine, being careful not to over-mix. Gently fold in the sprinkles.
Divide the batter between the 2 lined cupcake wells. Bake until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool 10 minutes in the pan, and then remove the cupcakes and transfer them to a wire rack to cool to room temperature, about 10 minutes more.

For the Frosting:

Once the cupcakes are cool, make the frosting.
Add the butter, vanilla, and salt to a medium bowl, and use a handheld electric mixer to beat until smooth. Add the powdered sugar and beat until well-combined (it will be lumpy). Add the cream and beat until smooth, scraping down the sides as necessary.

To Finish:

Transfer the frosting to a piping bag fitted with whatever tip you want, and pipe the frosting onto the cupcakes. Decorate the frosting with rainbow sprinkles.

Video

Notes

Piping Tip: For the frosting on these cupcakes, I used a Kayasco 9FT piping tip, which is 1.2 inches in diameter and 1.9 inches tall.
Storage: For best flavor and texture, make these cupcakes and frost them right before you want to eat them. However, you can make them and store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Frosting Tip: If you want to cut out quite a bit of the calories and fat, you can easily get away with reducing the frosting recipe by half. The full amount makes enough frosting for the generous swirl on top of each cupcake (as shown in the photos), but if you just spread the frosting on with a butter knife, you can use much less.

Nutrition