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Simple Funfetti-Style Cupcakes

Simple Funfetti-Style Cupcakes

Simple Funfetti-Style Cupcakes are moist, tender cupcakes bursting with colorful rainbow sprinkles inside and out. This easy recipe uses basic pantry ingredients and simple steps to create soft, fluffy cupcakes perfect for any celebration or gathering. Ideal for bakers of all skill levels, these cupcakes can be customized with various flavors and frostings, making every bite a joyful experience.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) whole milk, at room temperature
  • 1 teaspoon vanilla extract

Mix-ins

  • ¾ cup (120g) rainbow sprinkles

Instructions

  1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners or lightly greasing it to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
  3. Cream Butter and Sugar: Using a hand or stand mixer, beat the unsalted butter and granulated sugar on medium speed until the mixture is pale, fluffy, and smooth—this step adds lightness to the cupcakes.
  4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for that classic flavor base.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with whole milk in two portions, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
  6. Fold in Sprinkles: Gently fold in the colorful rainbow sprinkles with a spatula, being careful not to overmix to prevent the sprinkles from bleeding their colors into the batter.
  7. Fill Cupcake Liners and Bake: Divide the batter evenly into the cupcake liners, filling each about two-thirds full, then bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Completely: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Notes

  • Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for better batter consistency and rise.
  • Fold Sprinkles Gently: To avoid color bleeding, add sprinkles at the last moment and fold with care.
  • Even Cupcake Sizes: Use a scoop or spoon to portion batter evenly and promote uniform baking.
  • Don’t Overbake: Start checking cupcakes at 18 minutes to keep them moist and tender.
  • Customize Frosting: Classic buttercream or cream cheese frosting both pair beautifully—feel free to add sprinkles on top!
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 130 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 0.5 g
  • Protein: 3 g
  • Cholesterol: 50 mg

Keywords: funfetti cupcakes, rainbow cupcakes, celebration cupcakes, easy cupcakes, moist cupcakes, party cupcakes, colorful cupcakes