Boxed Funfetti® cupcakes are pretty good, but Homemade Funfetti Cupcakes are even better! These confections are moist, sweet, and fluffy. Rainbow sprinkles add the perfect amount of color and make it fun to eat these delectable treats! Homemade Funfetti Cupcakes are so yummy, they’ll become a staple dessert in your home.
Ingredients
For the cake:
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup yogurt
- 3/4 cup milk
- 2 teaspoons pure vanilla extract
- 1/2 cup rainbow sprinkles
For the frosting:
- 3/4 cup unsalted butter, softened
- 3 cups confectioners’ sugar, plus more, to taste
- 1/4 cup heavy cream or half-and-half, plus more, to taste
- 2 teaspoons pure vanilla extract
- salt, to taste
- rainbow sprinkles, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line muffin tin with paper cupcake liners. Set it aside.
Step 3 –In a medium bowl, mix together the flour, the baking powder, the baking soda, and the salt. Set it aside.
Step 4 –Whisk 1/2 cup of the melted butter and the sugar together. The mixture will be gritty.
Step 5 –Chill the butter mixture in the refrigerator for 1-2 minutes.
Step 6 –Stir the egg, the yogurt, the milk, and 2 teaspoons of the vanilla extract into the butter mixture until combined.
Step 7 –Slowly mix in the dry ingredients until no lumps remain. The batter will be thick.
Step 8 –Slowly stir in 1/2 cup of the sprinkles, but do not overmix to avoid sprinkles bleeding their color.
Step 9 –Divide the batter among the 12 cupcake liners and bake until a toothpick inserted into the center comes out clean, about 20 minutes.
Step 10 –Allow the cupcakes to cool.
Step 11 –In a medium bowl, beat the remaining butter on medium speed with an electric hand mixer or stand mixer fitted with a paddle attachment.
Step 12 –Beat until smooth and creamy, about 3 minutes.
Step 13 –Turn the mixer off and add 3 cups of the confectioners’ sugar, 1/4 cup of the heavy cream, and the remaining vanilla extract.
Step 14 –Mix on low for 1 minute, then increase to high speed and beat for 3-4 minutes. Add the extra confectioners’ sugar if the frosting is too thin or the extra heavy cream if the frosting is too thick. Add the salt if the frosting is too sweet.
Step 15 –Frost the cooled cupcakes and top with the extra sprinkles.
Step 16 –Serve.
