These funfetti cupcakes are my moist, light, and airy vanilla cupcakes with lots of sprinkles. And, they are also frosted with my luxurious condensed milk frosting.
Do you know anyone that loves cupcakes, sprinkles, and condensed milk? Then, you must make these for them. The sheer presence of sprinkles in the batter and on top of the cupcakes is so pretty. Therefore, I often make these cupcakes for my kids' friends. And, you must see how excited and fascinated they are about all those pretty rainbow sprinkles.
About these cupcakes
The recipe is very simple and easy. I use my light and airy vanilla cupcakes as a base. It is a rich butter-based recipe that's perfect every single time. Also, the batter takes just about 5 to 7 minutes to prepare and about 18 to 20 minutes to bake. Of course, rainbow sprinkles work best for this recipe.
In addition, the frosting is another fun element on this cake because it uses only two ingredients: butter, and condensed milk. As a result, it is quite an addictive recipe.
Ingredients and substitutes
- All-purpose flour - I use regular all-purpose flour. If you use cake flour, reduce the baking powder in the recipe by ½ tsp.
- Sugar - I'm using white sugar, but you can certainly use both white or brown.
- Butter - Use room temperature, unsalted butter. And yet, if salted butter is all you have, you can use it, but omit salt in the recipe.
- Buttermilk - Gives a nice soft crumb and texture to the cake. You can also make buttermilk at home in just 5 minutes.
- Vanilla - Priced like gold, but so important to use good quality vanilla. Therefore, I make my own vanilla extract, bean paste, and vanilla sugar.
Step by step instructions (save/pin)
Cupcakes
- Preheat the oven at 170 C/ 340 F.
- Next, prepare a muffin pan with cupcakes liners.
- Combine flour, baking powder, baking soda, and salt. And, set aside.
- Then, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, then, the vanilla extract.
- Followed by the flour and buttermilk in three batches.
- Scrape the bottom and sides of the bowl to ensure you have a smooth batter.
- Next, fold in the sprinkles with a spatula. Do not overmix at this point to prevent bleeding.
- Divide the batter between 12 cupcake liners.
- Bake in the preheated oven for 18 to 20 minutes or until a skewer inserted in the center comes out clean.
- Cool on the baking tray for 15 minutes. Then, remove from pan and cool completely before frosting.
Prepare frosting
- Whip the butter until light and fluffy at least 2 to 3 minutes.
- Then, add condensed milk in three batches whipping well after each addition.
- Next, add the vanilla and whip some more.
- The frosting will be light and airy (see video).
Assemble
- Place the frosting in a piping bag with the star tip/nozzle.
- Pipe a swirl on top of each cupcake, as shown in the video.
- Finally, top with a generous amount of sprinkles.
Frequently asked questions
I use all-purpose flour and it works wonderfully in this recipe.
Using unsalted butter means you can control the amount of salt in the recipe. Having said that, you can use salted butter in most cakes and omit the salt in the recipe.
If you want to omit the condensed milk buttercream, try serving these cupcakes with whipped cream. Or, you can try a few other types of buttercream frostings. See my 30 plus buttercream frosting recipes. Here are a few suggestions
Velvet American buttercream
Vanilla buttercream (eggless)
Swiss Meringue or Italian Meringue
French Buttercream and German buttercream
whipped cream buttercream frosting
No, this recipe works best with eggs. But, I do have an eggless vanilla cake that can also be used for cupcakes. Perhaps you can use that for the batter and add the sprinkles to the batter just before baking.
I like to bake at 160 - 170 C, or 320 to 340 F, or gas mark 2 - 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it's probably best to check if your oven needs calibration.
Baking a cake from scratch is simple and easy. I have shared 10 tips to baking a cake from scratch that you may like to check out.
There are a few things you can do - I discuss it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
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Description
Ingredients
Cupcake
- 4 oz (113 g) Butter (1 stick) unsalted room temperature
- ½ cup (100 g) Sugar
- 2 Eggs large
- 1 ¼ cup (160 g) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup (120 ml) Buttermilk
- ¼ cup Sprinkles
- ½ tsp Vanilla extract
Frosting
- 4 oz (113 g) Butter unsalted, room temperature
- ½ can Condensed milk 7 oz
- ½ tsp Vanilla extract
Plus
- ¼ cup Sprinkles for garnish
Instructions
Cupcakes
- Preheat the oven at 170 C/ 340 F.
- Prepare a muffin pan with cupcakes liners.
- Combine flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, then, the vanilla extract.
- Followed by the flour and buttermilk in three batches.
- Scrape the bottom and sides of the bowl to ensure you have a smooth batter.
- Fold in the sprinkles with a spatula. Do not overmix at this point to prevent bleeding.
- Divide the batter between 12 cupcake liners.
- Bake in the preheated oven for 18 to 20 minutes or until a skewer inserted in the center comes out clean.
- Cool on the baking tray for 15 minutes. Then, remove from pan and cool completely before frosting.
Prepare frosting
- Whip the butter until light and fluffy at least 2 to 3 minutes.
- Add condensed milk in three batches whipping well after each addition.
- Add the vanilla and whip some more.
- The frosting will be light and airy (see video).
Assemble
- Place the frosting in a piping bag with the star tip/nozzle.
- Pipe a swirl on top of each cupcake, as shown in the video.
- Top with a generous amount of sprinkles.
Recipe Notes
Storage
- These unfrosted funfetti cupcakes will keep at room temperature for 3 to 4 days. Frosted for just a few hours because of the condensed milk.
- You can keep it in the fridge for up to a week and can be frozen for up to a month. Make sure to wrap well to prevent it from drying out.
Notes:
- You can use yogurt, sour cream, or buttermilk for this cake. They all work wonderfully.
- Cream the butter, sugar, eggs, until light and airy but do not overmix once you add the sprinkles as the colors will bleed
- You can use any sprinkles you like. Avoid the flat types that bleed easily
- Do not overmix the batter once you add the sprinkles to avoid color bleed
- You can place cupcakes (wrapped) in the fridge for a few minutes to cool them quickly. I like to place them for just 5 to 7 minutes in the freezer.
- Never leave cupcakes in the fridge open for long as they will dry out.
- Cake - if you want to make a funfetti layer cake, a sheet cake or bundt cake use my recipe for Funfetti cake
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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