Funfetti Cupcakes (Confetti Cupcakes)

funfetti cupcake with pink frosting and sprinkles.

5 from 1 vote

Funfetti Cupcakes (Confetti Cupcakes)

All birthdays deserve fun and festive funfetti cupcakes! These soft and fluffy cupcakes are topped with tinted homemade buttercream frosting. Not too sweet, loaded with sprinkles, and party ready!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 418kcal

Author: Christina

Ingredients

Cupcakes

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 cup unsalted butter melted
1 cup granulated sugar
3 large egg whites
2 teaspoons vanilla extract
⅓ cup plain or vanilla Greek yogurt
⅔ cup milk 2% or whole
¼ cup rainbow sprinkles

Frosting

1 ¼ cups unsalted butter softened to room temperature
5-6 cups powdered sugar
⅓ cup heavy cream
2 teaspoons vanilla extract
1 pinch salt to taste

Instructions

Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 5 liners as this recipe makes about 16-17 cupcakes. Set aside.
Make the cupcakes: Whisk the flour, baking powder, and baking soda together. Set aside. In a large bowl, whisk together the melted butter, sugar, vanilla, and egg whites. Then, add the yogurt and whisk together until combined.
Add in ½ the dry ingredients with ½ the milk, whisking together. Then repeat, ending with the milk. Whisk together until combined. then half the mix, and repeat, ending with the milk. (Careful to not overmix.) Gently fold in the sprinkles.
Spoon the batter into the liners filling only ½ full to avoid spilling over the sides. Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the frosting: With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2-3 minutes. With the mixer on low, add 5 cups of powdered sugar, heavy cream, and vanilla. Increase to high speed and beat for 3 full minutes. Scrape down the bottom and sides as needed. Add up to ½ cup more powdered sugar if frosting is too thin or 1 Tablespoon of heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Frost the completely cooled cupcakes. To pipe, start in the center of the cupcake and swirl upward. Top with additional sprinkles, if desired. Leftovers stay fresh covered at room temperature for up to 3 days.

Notes

Make Ahead Instructions: Cupcakes can be made up to 1 day in advance and stored at room temperature.
Freezing Instructions: Baked and cooled cupcakes can be frozen for up to 3 months in an airtight container. Thaw overnight in the refrigerator.
Yogurt: Or sour cream. For the best results, use full-fat.
Milk: 2% or whole milk are recommended but a lower fat milk can be substituted. Even dairy free works too!
Sprinkles: Avoid using nonpareils (those little balls) as they will bleed into the batter almost immediately. Look for classic rainbow sprinkles aka: jimmies.

Nutrition