Funfetti Vanilla Cupcakes
🧁 Makes: 12 cupcakes
⏱ Time: 20 min prep | 18–20 min bake
📝 Ingredients
Cupcakes:
1 1/4 cups (160g) all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup (120ml) buttermilk (room temp)
1/3 cup (55g) rainbow sprinkles (jimmies) — not nonpareils, they bleed!
Vanilla Buttercream:
1/2 cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1 1/2 tsp vanilla extract
1–2 tbsp heavy cream or milk
Pinch of salt
👩🍳 Instructions
1. Preheat oven:
Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients:
Whisk flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter & sugar:
Beat butter and sugar until light and fluffy (2–3 mins). Add eggs one at a time, beating well after each.
4. Add vanilla & buttermilk:
Mix in vanilla. Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Don’t overmix.
5. Fold in sprinkles:
Gently fold in sprinkles — mix just enough to distribute.
6. Bake:
Divide batter among liners (about 2/3 full).
Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
🧁 Make the Frosting:
Beat butter until creamy.
Add powdered sugar gradually.
Mix in vanilla, cream, and salt. Beat until fluffy.
Pipe or spread onto cooled cupcakes and top with extra sprinkles (because duh 🌈).