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    Funfetti Vanilla Cupcakes

    07/06/2019 by thebakingexplorer 30 Comments

    Jump to Recipe Jump to Video Print Recipe
    Funfetti Vanilla Cupcakes

    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. 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.

    Funfetti Vanilla Cupcakes

    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 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.
    • 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!

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

    Funfetti Vanilla Cupcakes

    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 appearance of the buttercream.

    Funfetti Vanilla Cupcakes

    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!

    Funfetti Vanilla Cupcakes

    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!

    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!

    Funfetti Vanilla Cupcakes

    More funfetti recipes...

    • Funfetti Birthday Cake
      Funfetti Birthday Cake
    • Funfetti Cookies
      Funfetti Cookies
    Funfetti Vanilla Cupcakes

    Funfetti Vanilla Cupcakes

    Sweet vanilla cupcakes with colourful sprinkles inside and on top, and a silky vanilla buttercream
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cupcake
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 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

    For the buttercream

    • 200 g Butter softened, unsalted
    • 400 g Icing sugar
    • 1 tsp Vanilla extract
    • 2-3 tbsp Milk

    For decoration

    • 2 tbsp Sprinkles
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
    • To make the sponge, mix together the butter and sugar, ideally using an electric mixer, for exactly 5 minutes
    • Add the eggs and vanilla extract, and mix in well
    • Then gently whisk or fold 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 25-30 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 the butter on it's own for a few minutes. Add the icing sugar, vanilla extract and milk, and mix until smooth. For the best results use a stand mixer with the paddle attachment. 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • 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.

    Nutrition

    Calories: 494kcal | Carbohydrates: 61g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 240mg | Potassium: 37mg | Fiber: 1g | Sugar: 50g | Vitamin A: 840IU | Calcium: 17mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Reese's Peanut Butter Cup Cookies
    Marble Fudge »

    Reader Interactions

    Comments

    1. Donna

      June 07, 2019 at 11:29 am

      5 stars
      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

      Reply
      • thebakingexplorer

        June 18, 2019 at 9:23 pm

        Thank you Donna! I hope you can bake them together soon!

        Reply
        • Aisha

          October 10, 2022 at 11:12 pm

          5 stars
          I love this recipe and it's become my go-to vanilla cupcake recipe. Moist and delicious everytime! Even friends and family have asked me for this recipe. You just know something is good when people ask you for the recipe!! 🥰😊😋

          Reply
    2. Jacqui Bellefontaine

      June 08, 2019 at 12:06 am

      5 stars
      I think these look so pretty. Thank you for linking to #CookBlogShare

      Reply
      • thebakingexplorer

        June 18, 2019 at 9:23 pm

        Thanks Jacqui!

        Reply
    3. Liz

      June 10, 2019 at 10:29 pm

      These would make a wonderful shower dessert as well. Beautiful! Thank you for bringing them to FF.

      Reply
      • thebakingexplorer

        June 18, 2019 at 9:23 pm

        Yes Liz I agree, thank you!

        Reply
    4. Eb Gargano | Easy Peasy Foodie

      June 11, 2019 at 8:21 am

      5 stars
      Aw - these look so much fun! I imagine they'd go down very well at a bake sale or birthday party!! Eb x

      Reply
      • thebakingexplorer

        June 18, 2019 at 9:25 pm

        Thanks Eb! Yes they're perfect for parties!

        Reply
    5. Jo Allison / Jo's Kitchen Larder

      June 14, 2019 at 8:48 am

      5 stars
      They look super fun Kat! I love the little specks of rainbow colours inside the cupcakes. Perfect party bake!

      Reply
      • thebakingexplorer

        June 18, 2019 at 9:26 pm

        Thanks Jo!

        Reply
    6. Sally

      May 18, 2020 at 9:15 pm

      5 stars
      Delicious recipe!

      Reply
      • thebakingexplorer

        May 18, 2020 at 10:30 pm

        Thanks Sally!

        Reply
    7. Rhukky

      June 03, 2020 at 5:53 pm

      5 stars
      Delicious my kids and I love it thanks for the recipe

      Reply
      • thebakingexplorer

        June 03, 2020 at 6:02 pm

        Thank you so much for the feedback!

        Reply
    8. Anna

      July 10, 2020 at 2:14 pm

      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..

      Reply
      • thebakingexplorer

        July 10, 2020 at 3:57 pm

        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 🙂

        Reply
    9. Sara

      November 26, 2020 at 1:41 pm

      5 stars
      Hi, do you use stork block or the one with butter?

      Love your recipes by the way!

      Reply
      • thebakingexplorer

        November 26, 2020 at 1:43 pm

        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!

        Reply
    10. Eva

      November 28, 2020 at 12:00 pm

      There is a mistake as you don't add the Caster Sugar anywhere?

      Reply
      • thebakingexplorer

        November 28, 2020 at 1:58 pm

        It's in step 2, "mix the butter and sugar together" I had accidentally written "lsugar", I've fixed that now.

        Reply
    11. Laura Sylvester

      April 15, 2021 at 9:55 pm

      5 stars
      Made these to hand out to guests at my daughters 1st birthday and they were super impressed. Very light yet moist. Pretty too! 🙂

      Reply
    12. Allbakesandcakes

      June 05, 2021 at 3:46 pm

      5 stars
      Recipe is so easy to follow and these cakes are unbelievably yummy🤩 @allbakesandcakes

      Reply
    13. Lily

      July 01, 2021 at 1:34 pm

      5 stars
      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 💜

      Reply
    14. Paige

      August 06, 2021 at 12:55 pm

      5 stars
      Stunning recipe! Had to stop myself from eating them all at once

      Reply
      • thebakingexplorer

        August 07, 2021 at 9:56 am

        Thank you Paige! I'm so pleased you liked the recipe 😀

        Reply
    15. Rochelle

      March 18, 2022 at 7:25 pm

      5 stars
      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.

      Reply
      • thebakingexplorer

        March 18, 2022 at 11:31 pm

        Thank you so much for the lovely feedback Rochelle!

        Reply
    16. Wendy Morby

      October 30, 2022 at 10:25 pm

      Hi kat I wonder if you could help me I've made your funfetti birthday cake for the second time today and although the sponge was beautifully light on both occasions when I've taken the cakes out of the tins I've found the cakes have stuck round the sides of the tins can you tell me what I'm doing wrong.

      Reply
      • thebakingexplorer

        October 30, 2022 at 11:03 pm

        Hi Wendy, I'm happy to help! Please can you tell me what tins you're using and how you're preparing them before adding the cake batter?

        Reply

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