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Funfetti Vanilla Cupcakes

Funfetti Vanilla Cupcakes

Sweet vanilla cupcakes with colourful sprinkles inside and on top, and a silky vanilla buttercream
Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 494kcal
Author thebakingexplorer


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
  • 1-2 tbsp Milk

For decoration

  • 2 tbsp Sprinkles


  • 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



  • 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.


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