Homemade Funfetti Cupcakes
Fluffy, moist homemade funfetti cupcakes topped with vanilla bean frosting and plenty of rainbow sprinkles.
Ingredients
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 2 tablespoons vanilla bean paste
- 3 cups cake flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/3 cups buttermilk
- 1/3 cup rainbow sprinkles plus extra for topping
- 1 cup unsalted butter at room temperature
- 5 cups powdered sugar
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon salt
- 4 tablespoons whole milk
Instructions
- Preheat the oven to 350°F. Line two cupcake pans with 20 paper liners and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 1/2 cup softened butter and the vegetable oil on medium high speed until completely smooth and creamy, about 3 minutes.
- With the mixer running, slowly add the granulated sugar, then continue beating on high speed until the mixture is very pale and fluffy, about 3 minutes, scraping down the bowl as needed.
- Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Add 2 tablespoons vanilla bean paste and beat on high speed for 3 minutes to incorporate plenty of air.
- In a separate bowl, whisk together the cake flour, 1 teaspoon salt, and baking powder.
- With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients, mixing just until the last streak of flour disappears.
- Gently fold in 1/3 cup rainbow sprinkles with a spatula until evenly distributed.
- Divide the batter evenly among the 20 cupcake liners, filling each about two thirds full.
- Bake for 18 to 20 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- To make the frosting, place the remaining 1 cup softened butter in a clean mixing bowl and beat on medium high speed until creamy and slightly lighter in color, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed at first to combine, then increasing to medium speed until thick and smooth.
- Add 1 tablespoon vanilla bean paste and 1/2 teaspoon salt and mix to combine.
- Add the milk 1 tablespoon at a time, beating on medium high speed until the frosting is light, fluffy, and spreadable, about 3 minutes.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe swirls of frosting onto the cooled cupcakes.
- Top each cupcake with extra rainbow sprinkles and serve.
Notes
- Use room temperature butter and eggs so the batter emulsifies properly and bakes up light and fluffy.
- Fold in the sprinkles gently to minimize color bleeding into the batter.
- For neat cupcakes, use a scoop to portion the batter evenly into the liners.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- You can freeze unfrosted cupcakes for up to 2 months; thaw at room temperature, then frost.
- Fold in the sprinkles gently to minimize color bleeding into the batter.
- For neat cupcakes, use a scoop to portion the batter evenly into the liners.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- You can freeze unfrosted cupcakes for up to 2 months; thaw at room temperature, then frost.