These delicious Funfetti Cupcakes are soft, fluffy and piled high with pink vanilla buttercream. If you’re not familiar with Funfetti cake, it’s simply a vanilla sponge with sprinkles topped with vanilla buttercream. The bright rainbow sprinkles make them a favourite for birthdays and celebrations, I actually made them for my 30th Birthday this year!
About these Funfetti Cupcakes
- TASTE: delicate and delicious buttery vanilla flavour.
- TEXTURE: the sponge is soft, fluffy and light, and the buttercream is smooth and creamy.
- EASE: funfetti cupcakes are quick and easy, making them ideal for beginner bakers.
- PERFECT FOR: all kinds of celebrations, but especially birthdays!
What are the best sprinkles to use for Funfetti Cupcakes?
Two words… Rainbow Jimmies! They’re a short sugar strand sprinkle from America with a bright and vibrant colour. The difference between Rainbow Jimmies and multi-coloured sprinkles found in the UK is all about how they react to baking temperatures. Rainbow Jimmies will melt into your cupcakes but stay bright and colourful, whereas normal UK multi-coloured sprinkles tend to lose their colour and fade into nothingness. So for Funfetti Cupcakes, Rainbow Jimmies are the type to use!
Where to buy Rainbow Jimmies?
The best option is the purchase from an independent seller on Etsy or eBay. I purchased mine from this Etsy shop that offers next-day delivery and sells them in either bags of 40g or 100g. For this recipe, a 40g bag would be plenty.
Quick recipe overview
There are only two main parts to making Funfetti Cupcakes; the cupcake sponge and the buttercream. It’s a really simple and easy recipe that can be made in no time at all. Here’s a quick overview:
- Start by making a simple sponge mixture; butter, sugar, eggs and flour. Milk is added to make the sponge soft and fluffy, and a generous amount of vanilla extract gives the mixture that signature Funfetti flavour.
- The cupcakes are baked for 18-20 minutes until risen and golden on top.
- For the buttercream, butter, icing sugar and milk are mixed together until smooth and creamy. You can either leave the buttercream as is, or add a few drops of pink food colouring to make it pink.
- Tall buttercream swirls are piped on top of the cupcakes. Use an open star nozzle to get that lovely swirl effect.
- A little sprinkle of Rainbow Jimmies is the finishing touch.
Tips for piping buttercream swirls
Piping buttercream swirls can take a little practice but with the right equipment and a few helpful tips, you’ll master it in no time! Here are the steps I follow when piping buttercream swirls:
- Fit a large piping bag with a large open star nozzle and fill it with buttercream.
- Push the buttercream down to the bottom of the piping bag, smoothing out any air bubbles.
- Twist the top of the piping bag so the buttercream is compact.
- Use your writing hand to hold the top of the piping bag (this is the one you’ll apply pressure with). Then place the other hand on top and use this one to guide the piping bag.
- Hold the piping bag upright at the outer edge of the cupcake and pipe in a circular motion spiralling inwards and upwards.
- To finish the swirl, release pressure and gently lift the piping bag up.
Equipment used to make funfetti cupcakes
More sweetness on social
Follow me on social media for recipe videos, baking chats and food photography tips.
Funfetti Cupcakes Recipe
Ingredients
For the cupcakes
- 180 g Margarine or unsalted butter I like to use Stork baking spread
- 180 g White caster sugar
- 2 large Eggs at room temperature
- 180 g Self-raising flour
- 2 tsp Vanilla extract
- 3 tbsp Milk
- 2 tbsp Rainbow Jimmies or coloured sprinkles
For the buttercream
- 200 g Salted butter soft at room temperature
- 400 g Icing sugar
- 1 tsp Vanilla extract
- 1 tbsp Milk
- Pink food colouring
- Rainbow Jimmies for decoration
Instructions
- Preheat the oven to 180°C (fan). Line a cupcake baking tin with 12 cases.
- Beat the margarine (or butter) and caster sugar together until light and creamy.
- Mix in the eggs one at a time, adding a spoonful of the flour with each egg to stop the mixture from curdling.
- Add the remaining flour, milk and vanilla extract, and fold everything together into a smooth cake mixture. Now fold in the rainbow sprinkles.
- Spoon the mixture into the cupcake cases, filling each one roughly two-thirds full.
- Bake for 18-20 minutes until risen and a toothpick inserted into the middle comes out clean. Transfer to a wire cooling rack and leave to cool completely.
Now make the buttercream
- In a large bowl beat the butter until really soft and pale in colour. Sift in the icing sugar and mix until smooth, then fold in the vanilla extract and milk.
- Mix in a few drops of pink food colouring until you reach the desired colour.
- Spoon the buttercream into a piping bag fitted with a large, open-star nozzle. Pipe tall swirls of buttercream on top of the cupcakes and decorate with more sprinkles to add a pop of colour.
Notes
More cupcake recipes to love
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!