I made these funfetti cupcakes for my lovely friend Lucy’s baby shower – I wanted something fun, cute and colourful, and these fit the bill! They’re ridiculously easy to make and will put a smile on anyone’s face when they take a bite and see the sprinkles inside.
Funfetti Cupcakes
2013-06-09 11:44:47
Serves 20
Fun and colourful vanilla cupcakes flecked with bright sprinkles and topped with cream cheese frosting that tastes remarkably like ice cream!
Prep Time
10 min
Cook Time
20 min
Total Time
50 min
Nutrition Facts
Serving Size
128g
Servings
20
Amount Per Serving
Calories 482
Calories from Fat 191
% Daily Value *
Total Fat 22g
33%
Saturated Fat 13g
66%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 94mg
31%
Sodium 82mg
3%
Total Carbohydrates 67g
22%
Dietary Fiber 1g
2%
Sugars 52g
Protein 5g
Vitamin A
14%
Vitamin C
0%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
- 1 cup unsalted butter (230g so just under a pack in the UK)
- 2 cups caster sugar
- 4 eggs
- 3 tbsp vanilla essence
- 3 cups plain flour
- 2 tsp baking powder
- 2/3 cup milk
- 2/3 cup sprinkles
For the frosting
- 1 cup unsalted butter
- 1 packet (250g) full fat cream cheese
- 4 cups icing sugar/powdered sugar
- 2 tbsp vanilla essence
- 2 tbsp milk
For the cupcakes
- Preheat your oven to 180C/gas 4/350F and prepare two 12-hole cupcake tins. I used cute rainbow coloured cupcake cases from Lakeland which I recommend.
- Next, combine your soft butter and caster sugar in a large bowl or stand mixer. Beat together until light and fluffy (around 3 minutes) and then beat in the eggs and vanilla essence - I love the vanilla seed flecks it gives!
- Combine your dry ingredients in a bowl (whisk to break up any lumps - this works the same as sieving the flour), and add them, along with the milk and sprinkles. Fold together, and then quickly transfer to your cupcake cases, filling them about 2/3rds full. Pop into the oven for 18-20 minutes, rotating the trays and keeping an eye on how brown the tops are getting.
- Once the cupcakes are firm and a toothpick inserted into the centre of one comes out clean, remove from the oven and leave to cool.
For the frosting
- Beat together your very soft butter and cream cheese, preferably in a stand mixer. Add your vanilla essence, and then sieve in your icing sugar, one cup at a time. Note - you MUST sieve the icing sugar in for non-lumpy frosting.
- Taste the frosting as you go - you may be happy with the level of sweetness and consistency before you've added the full four cups. If its getting a little thick, add a dash of milk.
Kerry Cooks https://kerrycooks.com/
- My rainbow cases were from Lakeland
- The bright sprinkles were purchased from eBay from the seller sprinkles-shop – it seems to be impossible to find SUPER BRIGHT ones in the supermarket. If you have a specialist cake decorating shop near you, I’m sure you could find them there too.
- I always use tesco own brand cream cheese for my cupcake frostings rather than Philly – they always turn out great!
x Kerry
Isabella says
July 11, 2015 at 12:11 pmI love these, so cute and fun, perfect for parties and easy enough to make with kids!x
Isabella recently posted…Chocolate Cocoa Cookies (Egg Free)
Susannah Bianchi says
June 10, 2013 at 9:47 pmLove the new design…I’ve been off sugar for 6 weeks now because of my ensuing health issues…I would give an arm right now for one of your Funfetties…missed your recipes Kerry. Please have one, or two or three for me!!!
Kerry Cooks says
June 10, 2013 at 10:05 pmI hope you’re back down at the Magnolia Bakery soon!
Susannah Bianchi says
June 10, 2013 at 10:09 pmMe too!!!