Funfetti Cupcakes With American Buttercream

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Homemade funfetti cupcakes add a pop of color to any celebration. This recipe isn't overly sweet so it's perfect with American buttercream!

Author Alissa

Prep Time 1

Cook Time 24

Total Time 1 24

Servings 12 -14

Have the butter, eggs and milk at room temperature. Prepare a standard cupcake or muffin pan with cupcake liners. Set aside. Preheat the oven to 350℉ (177℃).
In a stand mixer with the paddle attachment or a hand held mixer, beat the butter for 1 minute on high speed. Add the granulated sugar and beat together on high speed for 2 minutes until lightened in color and fluffy.
½ cup unsalted butter, softened at room temperature, 1 cup granulated sugar
Turn the mixer to low speed and add the vanilla extract. Add one egg at a time, mixing in-between. Turn off the mixer and scrape down the sides of the bowl with a spatula.
1 tsp vanilla extract, 2 large eggs, room temperature
In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the stand mixer and mix on low speed. Add the milk and stop mixing when everything is just incorporated. Fold in the sprinkles with a spatula. Be careful not to over mix.
1 ½ cup all-purpose flour, 1 tsp baking powder, ¼ tsp salt, 1 cup whole milk, room temperature, ¼ cup rainbow sprinkles
Scoop the batter about 2/3 of the way up into the cupcake liners. I like to use a cookie scoop or a spoon.
Bake for 20-24 minutes or until a toothpick inserted into the center of the cake comes out clean. You don't want to over bake the cupcakes. Always set the timer to the lowest time, check with a toothpick, and add a few minutes as needed. Transfer to a wire cooling rack to cool completely before frosting.

Note: this recipe is my original American buttercream recipe, adjusted for 12 cupcakes. This makes enough buttercream for piping on tall swirls. If you don't pipe them taller, you'll have leftover buttercream which you can freeze for up to 3 months in an airtight container or keep in the fridge for a week.
Equip the paddle attachment to a stand mixer or use a hand mixer to beat softened butter on high speed for 1 minute.
11 tbsp unsalted butter, room temperature
To avoid a mess, turn the mixer off and add half of the powdered sugar and mix on low speed for 30 seconds. Add the rest of the powdered sugar and mix until the butter and sugar have come together. After all the powdered sugar is added, scrape down the bowl with a spatula.
2 ½ cups powdered sugar
Add the vanilla extract, salt, and whipping cream and mix everything on medium speed for two minutes. Then, change the speed to low and mix for 5 minutes. If the buttercream is too stiff, add an additional teaspoon of heavy whipping cream at a time until it looks smooth and silky but not wet.
pinch salt (I use kosher), 1 tbsp heavy whipping cream (or milk) + more if needed, 1 tsp vanilla extract
Pour in rainbow sprinkles and mix on low speed until just incorporated.
3 tbsp rainbow sprinkles

Prepare a a piping bag with a #1M tip. Add in the buttercream.
Hold a cupcake in one hand, and the piping bag in the other at a 45° angle. Point the piping bag tip at the center of the cupcake and use slight pressure. Swirl the buttercream from the center, and then outward. Swirl another time to create tall swirls. Add more sprinkles on top!

Tools that help me make the best funfetti cupcakes: stand mixer or a handheld mixer | 1M piping tip | favorite piping bags | rainbow sprinkles | standard muffin pan | favorite parchment cupcake liners | oven thermometer
Buttercream: This recipe is adapted from my easy American buttercream recipe. If you don't pipe taller swirls, you'll have leftover buttercream which you can freeze for up to 3 months or store in an airtight container in the refrigerator for 1 week.
Room Temperature Ingredients: Unsalted butter, milk, and eggs will incorporate better when at room temperature.