This is the BEST recipe for Funfetti Cupcakes! This easy cupcake recipe is homemade - never use a box mix again!
Keyword cake, cupcake
Prep Time 30minutes
Total Time 1hour30minutes
Author Dorothy Kern
For the Cake:
2 ½cups(310g) all-purpose flour
1cup(227g) unsalted butter, melted
1 ½cups(300g) granulated sugar
For the frosting:
1cup (227g) unsalted butter, softened
4cups(452g) powdered sugar
2-3tablespoons heavy whipping cream
For the cake:
Preheat oven to 350°F. Prepare cupcake pans with liners.
Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl. Stir in sprinkles.
Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
Bake Time: 24 cupcakes: 14-17 minutes // Two 8-inch or 9-inch round pans: 24-27 minutes // 9x13-inch pan: 30-40 minutes // 75 mini cupcakes: 13-16 minutes
For the frosting:
Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
Frost cupcakes as desired.
For best results, use jimmies for sprinkles. Wilton or CK or Cakemate are good brands to use and don't dissolve. Do not use nonpareils - they dissolve in batter.
Store in the refrigerator but enjoy room temperature.
Cupcakes and frosting can be frozen separately for up to 2 months. Thaw to assemble.