Funfetti Birthday Cupcakes
Nothing says birthday like funfetti!
Funfetti Birthday Cupcakes
These funfetti birthday cupcakes are perfect for serving at birthday parties. They have a light vanilla cupcake base with delicious buttercream frosting.
These easy funfetti cupcakes also make fun snacks for school lunches and after school. You can change the color of the buttercream frosting to any color you want.
Homemade funfetti cupcakes are easy to make from scratch. I don’t use a store-bought cake mix. My cupcake recipe is failproof and always makes a light and fluffy cupcake.
Funfetti Cupcakes Ingredients
- all-purpose flour
- baking powder
- salt
- unsalted butter
- vegetable oil
- granulated sugar
- a few large eggs
- whole milk
- rainbow sprinkles (NOT nonpareils)
- pure vanilla extract
- powdered sugar
- food coloring (optional)
How to Make Funfetti Cupcakes
For the homemade funfetti cupcakes, preheat the oven to 350 degrees F.
Line a 12-count cupcake pan with paper liners. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, beat the butter, oil, and sugar until smooth. Add the eggs and vanilla extract, and mix until combined.
Add the dry mixture, alternating with the milk until completely combined. Fold in the rainbow sprinkles.
Fill each cupcake liner about ⅔ of the way.
Bake for 16-18 minutes or until a toothpick can be inserted and come out clean. Allow the cupcakes to cool completely while making the buttercream.
For the buttercream, beat the softened butter and vanilla extract until smooth and creamy.
Gradually add the powdered sugar until completely combined. If desired, add a drop of food coloring at a time until the desired color is reached.
Transfer the buttercream to a piping bag and pipe it onto the cooled cupcakes.
How to Store Homemade Funfetti Cupcakes
These cupcakes can be stored at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. You can also store these cupcakes in the freezer for up to 3 months.
More Funfetti Recipes
If you are obsessed with funfetti try out these delicious recipes too! They are perfect for all of your parties.
- Bird’s Nest Funfetti Sugar Cookies
- Funfetti Buttermilk Pancakes
- Funfetti Golden Oreo Ice Cream
- Funfetti Ice Cream Cone Cupcakes
What do you think of this amazing funfetti cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Funfetti Cupcake Recipe
Funfetti Birthday Cupcakes
Nothing says birthday like funfetti! These funfetti birthday cupcakes are perfect for serving at birthday parties. They have a light vanilla cupcake base with delicious buttercream frosting.
Ingredients
Funfetti cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter (softened)
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, room temperature
- ⅓ cup rainbow sprinkles (NOT nonpareils)
Buttercream frosting
- 1 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- Food coloring (optional)
- Extra sprinkles for garnish
Instructions
For the cupcakes
- Preheat the oven to 350 degrees F. Line a 12-count cupcake pan with paper liners. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, beat the butter, oil, and sugar until smooth.
- Add the eggs and vanilla extract, and mix until combined.
- Add the dry mixture, alternating with the milk until completely combined.
- Fold in the rainbow sprinkles.
- Fill each cupcake liner about ⅔ of the way. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
- Allow the cupcakes to cool completely while making the buttercream.
For the buttercream
- Beat the softened butter and vanilla extract until smooth and creamy. Gradually add the powdered sugar until completely combined. If desired, add a drop of food coloring at a time until the desired color is reached.
- Transfer the buttercream to a piping bag and pipe it onto the cooled
cupcakes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 470Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 83mgSodium: 245mgCarbohydrates: 56gFiber: 0gSugar: 43gProtein: 3g