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Firework Funfetti Cupcakes Recipe with Easy Vanilla Buttercream Frosting

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Delicious and festive funfetti cupcakes with a soft, moist texture and creamy vanilla buttercream frosting, perfect for any celebration or casual treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract or vanilla bean paste
  • ½ cup (120ml) whole milk, warmed
  • ½ cup (90g) rainbow sprinkles
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 ½ cups (440g) powdered sugar, sifted
  • 2 tsp vanilla extract or vanilla bean paste (for frosting)
  • 2–3 tbsp heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
  2. Whisk together dry ingredients: 1 ½ cups all-purpose flour, 1 ¼ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt in a medium bowl. Set aside.
  3. Cream the butter and sugar: Beat ½ cup softened butter with ¾ cup granulated sugar until fluffy and pale, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in 2 large eggs one at a time, then stir in 2 tsp vanilla extract or vanilla bean paste.
  5. Alternate adding dry ingredients and milk: Add the dry ingredients in three parts, alternating with ½ cup warmed milk, starting and ending with the dry mix. Mix gently until just combined.
  6. Fold in sprinkles carefully with a spatula to avoid bleeding colors.
  7. Fill cupcake liners about ⅔ full with batter.
  8. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare the vanilla buttercream: Beat 1 cup softened butter until creamy, gradually add 3 ½ cups powdered sugar, mix in 2 tsp vanilla extract and 2-3 tbsp heavy cream until smooth and fluffy, add a pinch of salt.
  11. Frost the cupcakes using a piping bag with a star tip or spread with a knife. Decorate with extra sprinkles.

Notes

Do not overmix the batter after adding dry ingredients to keep cupcakes light and fluffy. Fold sprinkles gently to avoid color bleeding. Use room temperature eggs and butter for better texture. Warm milk slightly to keep cupcakes moist. Frost cupcakes only after they have cooled completely to prevent melting. For gluten-free, substitute flour with a 1-to-1 gluten-free blend and add xanthan gum if needed. Vegan adaptations include flax eggs and dairy-free buttercream.

Nutrition

Keywords: funfetti cupcakes, vanilla buttercream, easy cupcakes, festive dessert, party cupcakes, colorful sprinkles

Find it online: https://twirltaste.com/firework-funfetti-cupcakes-recipe-with-easy-vanilla-buttercream-frosting/