Funfetti Cupcakes are proof that everything in life is better with sprinkles—and lots of them.
Earlier this month, I went to Disney World, and before you ask, yes, it was ~*magical*~. I went with my three best friends, and we had the best time going on rides, eating around the world and wearing tiaras without any sense of irony.
It was so, so fun, but I returned home with a case of the post-Disney blues. It’s hard to go back to reality after spending four days at a place where a mouse is in charge and the streets are littered with castles. You don’t just get over that on the plane ride home!
To get over my PDB, I self-medicated by baking Funfetti Cupcakes in my Disney princess cupcakes liners. It’s what Mickey would want.
Funfetti cake is just vanilla cake with sprinkles mixed into the batter, so of course I decorated my funfetti cupcakes with even more sprinkles on top.
Is there such a thing as too many sprinkles? Absolutely, not.
These cupcakes are super soft, have lots of vanilla flavor and are speckled with colorful sprinkles. The frosting is my favorite vanilla buttercream. Not too sweet, plenty of vanilla and perfect for decorating with.
When I bite into one of these Funfetti Cupcakes, I suddenly feel okay that there isn’t a castle near me for miles or that there isn’t a fireworks show every night. I guess cupcakes are pretty magical too.
- ½ cup unsalted butter, room temperature
- 1 ¼ cups sugar
- 2 large eggs
- 1 ½ cups flour
- 1 ¾ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- 2 tsp vanilla extract
- ¼ cup sprinkles, plus more for decorating
- 1 cup unsalted butter, room temperature
- 4 ½ cups powdered sugar, sifted
- 1 Tbs whole milk
- 2 tsp vanilla extract
- Preheat oven to 325F. Prep one cupcake pan with cupcakes liners, and set aside.
- In a medium bowl, stir together flour, baking powder and salt. And in a small bowl, mix together whole milk and vanilla and set both bowls aside for later.
- In the bowl of a stand mixer with the paddle attachment, beat together butter and sugar until fluffy, about 3 minutes.
- Add eggs one at a time, scraping well after each addition.
- Alternate between adding the dry and wet ingredients, starting with a third of the flour mixture then half of the milk and so on. Mix in the last addition of flour until it is just combined.
- Mix in sprinkles.
- Scoop batter into the prepared cupcakes pan, filling the cups to about 3/4th full. Bake for 15-17 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Cool completely before decorating.
- In the bowl of a stand mixer with the paddle attachment, beat butter until smooth.
- Mix in powdered sugar.
- Add milk and vanilla. If the frosting is too stiff for your preference add a little more milk. If it’s too soft, add a little more powdered sugar.
- Decorate cooled cupcakes with buttercream and top with extra sprinkles.