Birthday Cupcakes
These birthday cupcakes with Funfetti frosting are easy to make, extra tasty, and super fun! With lots of sprinkles, the most tender cake and the best frosting, everyone will love these delicious cupcakes!
Servings: 24 Cupcackes
Calories: 342kcal
Ingredients
Funfetti Cupcakes
- 1 ¾ cup all purpose flour
- 1 cup sugar
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter cut into 12-16 chunks and softened
- 3 large eggs
- ¾ cup whole milk
- 1 ½ teaspoon vanilla extract
- ¾ cup Jimmy Sprinkles
Funfetti Frosting
- 1 cup butter softened to room temperature
- 5 cups powdered sugar
- 1 tbs vanilla*
- 5 tbs heavy cream
- Pinch salt
- ½ cup Jimmy sprinkles
Instructions
Funfetti Birthday Cupcakes
- Adjust oven racks to middle of the oven and then preheat oven to 350°F. Place cupcake liners in cupcake pan and set aside.
- In a stand mixer, combine flour, sugar, baking powder, and salt on low. Once combined, with the mixer on low, add the butter one chunk at a time. Mix until mixture looks like coarse sand. *1 ¾ cup all purpose flour, 1 cup sugar, 1 ½ teaspoon baking powder, ¾ teaspoon salt, ¾ cup unsalted butter
- Add eggs, one at a time, mixing until fully combined. Then add in the milk and vanilla and increase mixer speed to medium and mix for ~3 minutes or the batter is light and fluffy. Fold in sprinkles.3 large eggs, ¾ cup whole milk, 1 ½ teaspoon vanilla extract, ¾ cup Jimmy Sprinkles
- Fill cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Once done baking, allow cupcakes to cool in pan for 5-10 minutes, then carefully remove from pan and transfer to a wire rack to cool completely
Funfetti Frosting
- In a bowl of a stand mixer, or with a hand mixer, beat butter on medium high speed until fluffy.1 cup butter
- Alternate between adding powdered sugar and heavy cream, mixing in everything until fluffy. Then mix in the vanilla and salt.5 cups powdered sugar, 1 tbs vanilla*, 5 tbs heavy cream, Pinch salt
- Turn mixer to high and beat for 30 seconds to add volume.
- Fold in sprinkles by hand.½ cup Jimmy sprinkles
- Frost cupcakes.
Notes
Tips and Tricks
- *Reverse Creaming- this technique produces tender cupcakes that hold together well.
- Storage: If frosted, I like to store cupcakes in a large container with a lid- like this- in the refrigerator for 3-4 days.
- Make ahead: You can make the cupcakes ahead of time, freeze for up to 6 months, then thaw the night before serving and frost the day you serve them.
Nutrition
Calories: 342kcal | Carbohydrates: 49g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 147mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 502IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 1mg