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To make these funfetti cupcakes, gather these main ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - ½ cup whole milk - 2 teaspoons vanilla extract - 1 ½ teaspoons baking powder - ¼ teaspoon salt - ½ cup rainbow sprinkles (plus extra for topping) These ingredients create the perfect base for soft, fluffy cupcakes. The butter gives richness, while the sugar adds sweetness. The eggs provide structure, and the milk keeps the batter moist. For the funfetti frosting, you’ll need: - 1 cup powdered sugar - 2 tablespoons unsalted butter, softened - 2-3 tablespoons milk - ½ teaspoon vanilla extract This frosting is creamy and sweet. The powdered sugar gives it that perfect sweetness, while the butter adds a rich flavor. The milk helps achieve the right consistency for easy spreading. When baking, the quality of your ingredients matters. Use fresh eggs and unsalted butter for the best flavor. Always measure your flour correctly. Too much flour can make cupcakes dry. I recommend using real vanilla extract instead of imitation. It enhances the flavor significantly. Also, choose high-quality rainbow sprinkles. They add a pop of color and fun to your cupcakes. For the full recipe, check out the detailed steps in the full recipe section! Start by preheating your oven to 350°F (175°C). Line a cupcake tray with cupcake liners. In a large bowl, combine the softened butter and granulated sugar. Use a mixer to beat them until the mixture is light and fluffy, about 3 to 5 minutes. Next, add the eggs one at a time. Mix well after each egg. Then, pour in the vanilla extract and blend until it is well combined. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture. Alternate adding the milk with the flour mixture. Remember to start and end with the flour. Mix until everything is just combined. Finally, gently fold in the rainbow sprinkles. This adds that fun and colorful touch to your cupcakes. Now, it’s time to bake! Divide the batter evenly among the cupcake liners. Fill them about two-thirds full. Place the tray in your preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, your cupcakes are ready. Once baked, let the cupcakes cool in the tray for 5 minutes. After that, move them to a wire rack to cool completely. For the frosting, start by beating the softened butter in a bowl until it is creamy. Gradually add the powdered sugar while mixing. Next, pour in the milk and vanilla extract. Mix until the frosting is smooth and fluffy. If it’s too thick, add a bit more milk. If it’s too thin, add more powdered sugar. Once your cupcakes are cool, frost them with your desired amount of frosting. Don’t forget to add extra rainbow sprinkles on top for that festive flair! For the full recipe, check the provided link. Enjoy your delightful homemade Funfetti cupcakes! To get soft and fluffy cupcakes, start with room temperature ingredients. This helps them mix better. Make sure you cream the butter and sugar well. This adds air that makes the cupcakes rise. When you mix in the flour, do it gently. Over-mixing can make them tough. Lastly, use a toothpick to check for doneness. If it comes out clean, your cupcakes are ready. For fun and colorful cupcakes, use different types of sprinkles. You can mix in mini chocolate chips or chopped fruit too. For frosting, swirl it on with a piping bag for a fancy look. You can also top with whipped cream for a light finish. For a twist, drizzle melted chocolate or caramel over the frosting. A sprinkle of sea salt can add a nice contrast. One common mistake is not measuring ingredients correctly. Use measuring cups for accuracy. Another mistake is not letting the cupcakes cool before frosting. This can melt your frosting and make a mess. Lastly, be careful not to open the oven too soon. This can cause the cupcakes to sink. Following these tips will help you bake perfect Funfetti cupcakes every time. For the full recipe, check the detailed instructions provided. {{image_2}} You can change up the Funfetti cupcakes in fun ways. Try adding lemon zest for a fresh twist. Almond extract adds a nice nutty flavor. You can swap in chocolate chips for a rich treat. Mix in seasonal sprinkles for a holiday vibe. Want a surprise inside? Add a dollop of jam before baking! If you need to make these cupcakes allergy-friendly, it's easy. Use gluten-free flour to make them gluten-free. Swap the eggs for applesauce or mashed bananas for a vegan option. Coconut milk works well for those who can't have dairy. For nut allergies, check sprinkles to ensure they are safe. Frosting can change the whole cupcake vibe! Try cream cheese frosting for a tangy twist. Chocolate ganache offers a rich, smooth topping. For a lighter touch, whipped cream is great too. You can even use fruit purees for a fresh, fruity frosting. Get creative with flavors to match your style! For the full recipe, check out the detailed steps above. Store your leftover Funfetti cupcakes in an airtight container. This keeps them fresh and moist. You can also place them in a zip-top bag. Make sure to remove as much air as possible. Keep the cupcakes at room temperature for up to three days. If you want them to last longer, refrigerate them. Freezing cupcakes is easy and great for later treats. First, let the cupcakes cool completely. Wrap each one in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to enjoy, thaw them at room temperature for a few hours. To keep your Funfetti cupcakes fresh, avoid direct sunlight and heat. A cool, dry place is best. If you have frosted cupcakes, store them in the fridge. Just remember to let them come to room temperature before serving. This will help the frosting regain its softness. Yes, you can use cake mix for Funfetti cupcakes. It saves time and effort. Just add rainbow sprinkles to the mix before baking. This way, you still get that colorful surprise inside. Funfetti cupcakes last about 3 to 4 days at room temperature. Keep them in an airtight container to keep them fresh. If you refrigerate them, they can last up to a week. Just remember to bring them back to room temperature before serving. If you need an egg substitute, use unsweetened applesauce or mashed bananas. For each egg, use ¼ cup of applesauce or ½ a banana. This keeps the cupcakes moist and adds a touch of sweetness. Funfetti cupcakes first appeared in the 1980s. They became popular thanks to a brand that made cake mix with colorful sprinkles. They bring joy and fun to any celebration, making them a favorite for birthdays and parties. Yes, you can make these cupcakes ahead of time. Bake and cool them, then store them in an airtight container. Frost them on the day you plan to serve for the best taste. You can also freeze them for up to 3 months without frosting. Just thaw and frost when ready to enjoy! For the full recipe, check out the details above. In this blog post, we explored how to make delightful Funfetti cupcakes from scratch. We covered the essential ingredients, step-by-step instructions, and tips for perfecting texture and flavor. We also discussed fun variations and how to store your treats for freshness. Baking should bring joy and creativity. Use these ideas to impress friends and family. Now, enjoy your baking and have fun with these colorful cupcakes!

Homemade Funfetti Cupcakes

Celebrate any occasion with these colorful funfetti cupcakes that are as delightful to make as they are to eat! This easy recipe combines simple ingredients like flour, sugar, and rainbow sprinkles to create a fluffy treat topped with creamy frosting. Perfect for parties or just because! Ready to impress your friends and family? Click through to discover the full recipe and enjoy a sweet celebration with every bite!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup whole milk

2 teaspoons vanilla extract

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup rainbow sprinkles (plus extra for topping)

1 cup powdered sugar (for frosting)

2 tablespoons unsalted butter, softened (for frosting)

2-3 tablespoons milk (for frosting)

½ teaspoon vanilla extract (for frosting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.

    In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 3-5 minutes).

      Add in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.

        In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.

          Gently fold in the rainbow sprinkles until evenly distributed throughout the batter.

            Divide the batter evenly among the cupcake liners, filling them about 2/3 full.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the cupcakes to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.

                  For the frosting, beat the softened butter in a bowl until creamy, then gradually add the powdered sugar. Mix in the milk and vanilla extract until smooth and fluffy. Adjust the consistency by adding more milk or powdered sugar as necessary.

                    Frost the cooled cupcakes with your desired amount of frosting and sprinkle extra rainbow sprinkles on top for an added festive touch.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 cupcakes