These funfetti cupcakes are the perfect birthday cupcakes with a moist funfetti cake, easy chocolate fudge frosting and sprinkles on top!
Jump to:
Why you will love these cupcakes
Whats a Funfetti cupcake you might ask, it’s essentially a Vanilla cupcake loaded with tons of rainbow sprinkles. They are fluffy, moist, packed full of colorful sprinkles, and the perfect treat for any celebration or party.
Whats makes these cupcakes even better is that they are topped with the most delicious chocolate fudge frosting and even more sprinkles.
These funfetti cupcakes are so delicious and are as easy using a box mix!
Ingredients
- Flour- Use all-purpose flour and not cake flour.
- Unsalted Butter– I like to use European unsalted butter as such this one!
- Buttermilk- I like to full fat room temperature buttermilk. However, you can do ½ cup of cows milk with ½ tablespoon of lemon juice. Let it sit for 10 minutes before using. It will curdle into buttermilk.
- Eggs- I like to use room temperature large eggs
- Rainbow sprinkles- You can use whatever kind of sprinkles you have on hand or whatever you prefer, but I used jimmies.
- Brown sugar- I used light brown sugar.
STEP BY STEP INSTRUCTIONS- CUPCAKES
These are the instructions to make and bake the cupcakes. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer).
Preheat the oven to 350F and line a 12 cup cupcake pan with paper liners
STEP 1: Mix dry ingredients. Mix the dry ingredients together. (Flour, baking powder, and salt.) Make sure to sift to avoid any flour lumps.
STEP 2: Beat butter and white sugar together. In the bowl of your stand mixer a large bowl beat on high speed to get a really light and fluffy texture. Add in vanilla extract and eggs and mix on low speed until well combined.
STEP 3: Alternate the buttermilk and the flour mixture. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients
STEP 4: Fold in the sprinkles. Then, fold in the sprinkles using a rubber spatula very gently ensuring not to over mix.
STEP 5: Scoop the batter into the muffin pan. Use a cookie scoop and fill ⅔rds full. Bake for 25-30 minutes. Let them cool completely on a wire rack before decorating.
How to make the Frosting:
STEP 1:Beat the cream cheese and butter. In a bowl using a hand whisk or an electric mixer at high beat the cream cheese and butter until softened. Sift in icing sugar and cocoa powder and beat well.
STEP 2:Beat the vanilla, cream and chocolate. Add in the vanilla and slightly warmed heavy cream and beat that for 3-4 mins. Add in the melted chocolate and beat until well combined.
Refrigerate the frosting for 30-40 minutes until thick enough to pipe.
Frost the cupcakes with the prepared frosting using a piping bag and tip and top the cupcakes with more rainbow sprinkles.
Expert Baking Tips
- Always spoon measure your flour when baking: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Don’t over mix the batter: Over mixing will result in a dense and tough crumb.
- Use a cookie scoop: Using a cookie scoop will allow you to fill the liners easily and ensure all the cupcakes are the same size.
- Don’t over bake them: Over baking will result in dry and crumbly crumb.
- Wait until they cool to frost: You must wait for the cupcakes to cool completely before frosting them, otherwise the frosting will literally melt right off the cake!
- Make sure to use good quality chocolate and not chocolate chips for the frosting.
FAQ’s
Can the cupcakes be made ahead of time?
Yes it can! Freeze the cupcakes after they cooled by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before filling and decorating.
Can this be made into a cake?
Yes! This recipe can be made in a 8X8 inch baking pan or 9X9 inch baking pan.
Can I make this into a layered cake?
Yes you can! Double the recipe to make a three layer 8-inch cake.
What kind of sprinkles should I use for these blondies?
Use Jimmies! The long, thin, waxy sprinkles. Don’t use Non-pareils as they will bleed into the batter. Jimmies hold their shape when baking. Confetti sprinkles would work well too!
STORING AND FREEZING
The funfetti cupcakes need to be stored in the fridge. Store in an airtight container or this cupcake carrier. They will last up to 5 days.
FREEZING
You can freeze the decorated funfetti cupcakes and store in an air tight container. Freeze up to 30 days. Let it thaw for 1 hour on the counter before enjoying.
You can also freeze the unfrosted cupcakes to be decorated later. Store the cupcakes in an air tight container or a zip lock bag. Leave them for 1 week in the freezer. Let them thaw for 1 hour before decorating.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Funfetti Cupcakes with Chocolate Fudge Frosting
Ingredients
For the cupcakes:
- ½ cup butter room temperature
- ¾ cup white sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¾ cup buttermilk
- ⅓ cup rainbow sprinkles
For the Frosting:
- ½ cup cream cheese
- ½ cup unsalted butter
- 1 cup icing sugar
- ½ cup cocoa powder
- ½ heavy cream slightly warmed
- ½ cup dark chocolate melted
- ½ tsp instant coffee powder optional
Instructions
For the Frosting:
- In a bowl using a hand whisk or an electric mixer at high beat the cream cheese and butter until softened. Sift in icing sugar and cocoa powder and beat well.
- Add in the vanilla. Once all of this is combined, slightly warm your cream and mix that in as well. Add in the melted chocolate until well combined.
- Refrigerate the frosting for 30-40 minutes until thick enough to pipe.
For The Funfetti Cupcakes:
- Preheat the oven to 350°F and line a 12 cavity cupcake tins with liners. Set aside.
- In a large mixing bowl fitted with a whisk attachment, beat the softened butter and granulated sugar on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
- Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract.
- In separate bowl sift together the flour, salt, baking soda and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. Fold in the sprinkles until well mixed. Do not Overmix.
- Use a large cookie scoop to divide the batter evenly into the prepared cupcake tins and bake for 25-30 minutes or until the cupcakes are lightly golden brown and spring back when pressed. Take out of the oven and transfer to a cooling rack. Let the cupcakes cool completely and frost with prepared frosting.
Leave a Reply