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The Perfect Homemade Funfetti Cupcake with Vanilla Buttercream. Fluffy cake loaded with sprinkles for bits of fun and color. All topped with a creamy, homemade vanilla buttercream. And more sprinkles of course! So easy to make and sure to be a big hit!
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The Perfect Homemade Funfetti Cupcake with Vanilla Buttercream

The Perfect Homemade Funfetti Cupcake with Vanilla Buttercream.  Fluffy cake loaded with sprinkles for bits of fun and color.  All topped with a creamy, homemade vanilla buttercream.  And more sprinkles of course!  So easy to make and sure to be a big hit! 
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Dessert
Cuisine: American
Servings: 14
Author: Serene

Equipment

Ingredients

  • cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup sugar
  • 1/2½ cup unsalted butter softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • cup Greek Yogurt vanilla
  • cup whole milk
  • ¼ cup sprinkles

Vanilla Buttercream

  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream
  • tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Line muffin tin with cupcake liners. Set aside.
  • In medium size bowl combine the flour, baking powder, baking soda, and salt. Whisk the dry ingredients together to incorporate. Set aside.
  • In mixing bowl add the room temperature butter. Beat on medium speed for about 1 minute to loosen up the butter, add in the sugar and beat on medium speed for about 2-3 minutes to cream the butter and sugar together until light and fluffy. *More information on this in the post
  • Add in the vanilla extract and add in the eggs one at a time, mixing in between.
  • Mix in the greek yogurt. Remove the bowl from the stand mixer.
  • Slowly add in 1/3 of the dry ingredients, then 1/3 of the milk. Mix with a rubber spatula gently, just until most of the flour is incorporated, not fully mixed. Continue with this method until all the milk and dry ingredients are added. Gently stir the batter to incorporate all the dry ingredients, it's ok if there's some lumps in the batter. Don't overmix.
  • Add the sprinkles and lightly fold into the batter. Too much stirring will cause the sprinkles to bleed a lot into the batter.
  • Scoop the batter into the cupcake liners filling them about 2/3 full. (I use a 1/4 cup measuring cup to fill my cupcake liners.)
  • Bake for 15-16 minutes until fully cooked, tops will be golden and a toothpick inserted into the center will come out clean.
  • Allow to cool in the tin for 2-3 minutes and then carefully remove cupcakes to continue cooling on a wire rack.

Vanilla Buttercream

  • Add the room temperature butter to a large mixing bowl. Beat until smooth and creamy.
  • Add in the powdered sugar, heavy cream or half and half, and vanilla extract. Continue to beat until frosting is smooth.
  • Add to pastry bag and pipe onto tops of cooled cupcakes.
  • Top with additional sprinkles. Enjoy!

Nutrition

Calories: 395kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 165mg | Potassium: 51mg | Fiber: 1g | Sugar: 35g | Vitamin A: 692IU | Calcium: 41mg | Iron: 1mg