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.
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!
Tips for making the Funfetti Vanilla Cupcakes:
- For the best natural vanilla flavour, make sure to use an extract and not an essence. My favourite brand is Nielsen Massey.
- The sprinkles I used are from The Shire Bakery
- These Funfetti Vanilla Cupcakes would be fantastic at a birthday party for someone of any age!
Recommended equipment & ingredients*
- Cupcake tin
- Kitchen scales
- Electric hand mixer
- Mixing bowls
- Cooling rack
- Piping bags
- White cupcake cases
- Funfetti sprinkles
- Wilton 2D Piping nozzle
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More funfetti recipes...
Funfetti Vanilla Cupcakes
Ingredients
For the sponge
- 175 g Caster sugar
- 175 g Butter or baking spread I use Stork
- 3 Eggs large
- 1 tsp Vanilla extract
- 175 g Self raising flour
- 35 g Sprinkles
For the buttercream
- 200 g Butter
- 400 g Icing sugar
- 1 tsp Vanilla extract
- 1-2 tbsp Milk
For decoration
- 2 tbsp Sprinkles
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
- Add the eggs and vanilla extract, and whisk well
- Then gently whisk in the self raising flour
- Fold in the sprinkles with a silicone spatula or a wooden spoon until evenly distributed
- Divide the mixture between the 12 cupcake cases
- Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely on a cooling rack
- Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract, and mix until smooth. You can do this by hand with a silicone or wooden spoon or with an electric whisk. You can add a little extra milk if it is too stiff
- Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
- Then add the sprinkles as decoration
- Store in an airtight container in a cool place, eat leftovers within 3 days
Donna
This is proper rainy day afternoon baking in our house! Robyn goes crazy for sprinkles! They look fab, much neater than my cupcakes ever are! #CookBlogShare
thebakingexplorer
Thank you Donna! I hope you can bake them together soon!
Jacqui Bellefontaine
I think these look so pretty. Thank you for linking to #CookBlogShare
thebakingexplorer
Thanks Jacqui!
Liz
These would make a wonderful shower dessert as well. Beautiful! Thank you for bringing them to FF.
thebakingexplorer
Yes Liz I agree, thank you!
Eb Gargano | Easy Peasy Foodie
Aw - these look so much fun! I imagine they'd go down very well at a bake sale or birthday party!! Eb x
thebakingexplorer
Thanks Eb! Yes they're perfect for parties!
Jo Allison / Jo's Kitchen Larder
They look super fun Kat! I love the little specks of rainbow colours inside the cupcakes. Perfect party bake!
thebakingexplorer
Thanks Jo!
Sally
Delicious recipe!
thebakingexplorer
Thanks Sally!
Rhukky
Delicious my kids and I love it thanks for the recipe
thebakingexplorer
Thank you so much for the feedback!
Anna
Hi,
I baked the Funfetti Cookies with the tribe and went down great.. Could I please ask what nozzle you use for the piping on these please?? Many thanks..
thebakingexplorer
Hi Anna, I am assuming you mean cupcakes not cookies, I'm glad they were enjoyed by your family! Yes it was a Wilton 2D, there is a link to the product in the recommended equipment section 🙂
Sara
Hi, do you use stork block or the one with butter?
Love your recipes by the way!
thebakingexplorer
Hi, you can use whichever you prefer, just make sure if it's the butter block that it's softened first. I hope you enjoy the cupcakes!
Eva
There is a mistake as you don't add the Caster Sugar anywhere?
thebakingexplorer
It's in step 2, "mix the butter and sugar together" I had accidentally written "lsugar", I've fixed that now.
Laura Sylvester
Made these to hand out to guests at my daughters 1st birthday and they were super impressed. Very light yet moist. Pretty too! 🙂
Allbakesandcakes
Recipe is so easy to follow and these cakes are unbelievably yummy🤩 @allbakesandcakes
Lily
Thank you so much for this recipe. I’ve baked for years but my husband treated me to an early anniversary present in a KitchenAid when my electric hand mixer gave up the ghost (in the middle of making the buttercream for our 5 year olds birthday cake!!!!)
These were the first thing I made in it and they are genuinely the best cakes I’ve ever made! Thank you 💜
Paige
Stunning recipe! Had to stop myself from eating them all at once
thebakingexplorer
Thank you Paige! I'm so pleased you liked the recipe 😀
Rochelle
Definitely recommend this recipe!! My husband said these were the best cakes I've ever made and keeps asking when I will be making them again.
thebakingexplorer
Thank you so much for the lovely feedback Rochelle!