Name: Funfetti Vanilla Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 175 g Butter or baking spread (softened, unsalted); 175 g Caster sugar; 3 Eggs (large); 1 tsp Vanilla extract; 175 g Self raising flour; 35 g Sprinkles; 200 g Butter (softened, unsalted); 400 g Icing sugar; 1 tsp Vanilla extract; 1-2 tbsp Milk; 2 tbsp Sprinkles

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Funfetti is really a very simple concept - vanilla cake batter with rainbow sprinkles mixed into it and decorated with vanilla buttercream and more rainbow sprinkles. But yet every time I look at these Funfetti Vanilla Cupcakes they make me smile as they are so fun! There's something about rainbow sprinkles that brings back childhood memories and makes you feel happy from the inside out. You'll need to buy good quality sprinkles to make sure the colour stays bright and vivid after baking. You can get them from lots of different brands, the ones I used were from The Shire Bakery.

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
The funfetti sprinkles I use are from The Shire Bakery, they are pricier than supermarket versions but this is because you get the best results. They retain their colour and are bake stable.
For the best natural vanilla flavour, make sure to use an extract and not an essence. My favourite brand is Nielsen Massey.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Funfetti Vanilla Cupcakes

To make the sponge, mix together butter and caster sugar. Then add eggs and vanilla extract and mix them in. Next mix in self raising flour, then fold in rainbow sprinkles.

Divide the cupcake batter into cases, then bake them for 25 minutes.

Make a vanilla buttercream by mixing together butter, icing sugar, milk and vanilla extract, then pipe the buttercream onto each of the cupcakes. Decorate with more sprinkles!

What is funfetti?

Funfetti goes by many names - confetti, birthday and sprinkle. The word funfetti is infact a combination of the words "fun" and "confetti". The trend of adding brightly coloured sprinkles to vanilla cake was started by the American company Pillsbury in the late 80s, and it has been popular ever since! It is a very simple concept of stirring sprinkles into cake batter, cupcakes or cookies, and then after baking you get brightly coloured dots throughout them. It does not change the flavour of the baked good, but adds a fun and unique appearance!

What are the best sprinkles to use?

The funfetti sprinkles I use are from The Shire Bakery, they are pricier than supermarket versions but this is because you get the best results. They retain their colour and are bake stable. You can also get them from Iced Jems and Sprinkles and Toppers.

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can the cupcakes be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream. You will also need to check the sprinkles you use are gluten free.

Can this recipe be made into a larger cake?

If you'd like to make a bigger version of this cake, check out my Funfetti Birthday Cake recipe for details!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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