Funfetti Cupcakes

As of today, this is my sister’s favourite vanilla cupcake with sprinkles and buttercream icing.  It looks so colourful and tastes really delicious.  If I can make these cupcakes, anyone can.

The below recipe makes 12 cupcakes or 24 mini cupcakes.



  • 1 and 2/3 cups of Plain Flour
  • 1/2 teaspoon of Baking Powder
  • 1/4 teaspoon of Baking Soda
  • 1/2 teaspoon of Salt
  • 1/2 cup of Butter (melted)
  • 1 cup of Sugar
  • 1 large Egg
  • 1/4 cup of Sour Cream
  • 3/4 cup of Milk
  • 2 teaspoons of Vanilla Extract
  • 1/2 cup of Sprinkles (If you buy Rainbow Jimmies online – these sprinkles won’t bleed as much into the batter but is expensive to put into a Vanilla Cupcake however it’s worth it if you can get it).


  • 3/4 cup of Butter (softened to room temperature)
  • 3 cups of Icing Sugar
  • 1/4 cup of Thickened Cream
  • 2 teaspoons of Vanilla Extract



  1. In a large mixing bowl, mix together the flour, baking powder, baking soda and salt.  Set aside.
  2. In another large microwave safe bowl, melt butter in the microwave.  I use short bursts of time in the microwave.  Mix in the sugar with a fork or a whisk if you have one.  I used a fork as I don’t have a whisk.  Place in the fridge for 1 minute.  Then stir in the egg, sour cream, milk and vanilla extract until well combined.  Slowly mix the ingredients from this bowl into the previous mixing bowl with the dry ingredients that you have previously set aside earlier in this recipe.
  3. Continue to mix the bowl until no lumps remain.
  4. Slowly stir in sprinkles and do not over mix as the colour of the sprinkles will bleed.
  5. Preheat the oven to 180 degrees celsius for a minimum of 10 minutes.
  6.  While you are preheating the oven, place cupcake liners into your cupcake or muffin tray.
  7. Divide the batter among 12 cupcake liners or 24 mini cupcake liners.
  8. I always grease the surroundings of my cupcake or muffin tray with cooking oil or melted butter.
  9. If you are making 12 cupcakes, place in the oven and bake for 20 minutes.
  10. If you are making 24 mini cupcakes, place in the oven for 9 minutes.
  11. Allow to cool down.


  1. In a large mixing bowl, beat the softened butter on medium speed with an electric mixer until smooth and creamy.
  2. Turn the electric mixer off and add the icing sugar, thickened cream and vanilla extract.
  3. Then mix on medium speed until all the ingredients are mixed well together.
  4. Add the frosting to the cooled cupcakes and top with sprinkles.

These cupcakes can be stored in an airtight container at room temperature for up to 3 days and in the fridge up to 5 days.

If you are short on time to make these particular cupcakes, a shortcut is just to use packet mix of vanilla cupcakes and add sprinkles to the batter before going into the oven.

If you make these cupcakes, please let me know how you went with this recipe.


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