Baking | Funfetti Cupcakes
Today I thought I’d share with you a super easy recipe for some funfetti cupcakes! If you’ve never heard of these, it’s basically a vanilla cupcake with colourful sprinkles inside the sponge, topped with vanilla buttercream and more sprinkles!
You can use any recipe you like for the cupcakes, I used a good old recipe from BBC Good Food (here) as they are my go to place for recipes for everything and tweaked it to suit! Although I’ve heard they are taking a lot of their recipes off the website! 🙁
Makes 12 cupcakes
You will need:
For the cupcakes:
110g butter (room temperature)
110g caster sugar
2 free range eggs (lightly beaten)
1 tsp vanilla extract
110g self raising flour
1-2 tbsp milk
Rainbow sprinkles (enough to make colourful)
For the buttercream (as a guide – see below):
140g butter, softened
280g icing sugar
1-2 tbsp milk (optional)
1 tsp vanilla extract
Sprinkles to put on top
- Start off by preheating your oven to 180c and line a 12 hole muffin tin with paper cases.
2. Cream the butter and the add in the sugar and mix together until pale. Beat in the eggs a little at a time and then add in the vanilla extract.
3. Fold in the flour and add a little milk until everything is combined and of a dropping consistency.
4. Mix in the sprinkles, this part depends on if you’d like it really colourful or just a little bit, so add in however much to suit.
5. Spoon in the mixture to the cases and bake in the oven for 10-15 minutes or until golden on top and a skewer comes out clean when inserted to the middle of the cake. Once cooked, leave them to cool for 10 minutes then remove them from the muffin tray and pop on a wire rack to cool.
For the buttercream, I used the above as a guide to make the right amount for my cupcakes. I like my buttercream to be really thick and creamy. Start off by creaming the butter in a large bowl and then add in half of your icing sugar. This point you’d also add a tbsp of milk too but I skipped this part!
1. Beat until all smooth, and then add the rest of the icing sugar and more milk if necessary until creamy. If you’re unhappy with the thickness of your buttercream at this stage, keep adding more icing sugar a little at a time being careful not to add too much.
2. Finally! Spoon your buttercream into a piping bag and top your cakes, followed by more sprinkles!
You should now have some pretty little colourful cupcakes which are perfect for any occasion! I think next time I’m going to try make a funfetti birthday cake.
You could tweak this recipe a bit, maybe add some food colouring to your buttercream or instead of putting the sprinkles on the top of the buttercream, you could mix it in!