Fabulous Funfetti Cupcakes
These Fabulous Funfetti Cupcakes are fluffy, moist, and loaded with fun, colourful sprinkles! This recipe is so easy to make that you never need to buy boxed-cake mix again!
To make these funfetti cupcakes, you will need:
- Butter + Vegetable Oil (a must to create the BEST moist and fluffy vanilla cupcake!!)
- Flour* (the combination of flour + cornstarch makes for the lightest cakes!)
- Sugar
- Eggs
- Buttermilk (or milk + a dash of vinegar/lemon)
- Cake essentials: baking powder, baking soda, vanilla extract, salt
- Milk
- **Sprinkles** – Nonpariels (or tiny ball sprinkles) are my favourite for these cupcakes!
- Cake Essentials: baking powder, baking soda, vanilla extract, salt
Let’s make some Fabulous Funfetti Cupcakes!
Preheat your oven to 350F (convection bake 325F). Line 2x cupcake pans.
In a small bowl, whisk flour to aerate and sift. Set aside.
In a large bowl or in the bowl of an electric stand mixer, combine butter, oil, sugar, baking powder, baking soda, and salt. Mix on low speed to combine.
Gradually increase speed to medium for approximately 5-7 minutes. Mixture will look light in colour and creamy. Scrape down bowl.
Add eggs, one at a time, to mixture. Incorporating well after each addition. Add vanilla.
Reduce speed to low, slowly add 1/3 of flour mixture. Then incorporate ½ of buttermilk. Repeat flour and buttermilk steps, finishing with addition of the flour mixture. Scrape down bowl.
Add sprinkles and stir one final time (1-2 seconds or until sprinkles are evenly dispersed into batter).
Fill cupcake liners 2/3 full of batter.
Bake cupcakes for 22-25 min or until toothpick inserted into the centre comes out clean.
Frost, decorate, and Enjoy!!
Looking for a delicious buttercream recipe to frost these cupcakes with? Try our: Fluffy Cream Cheese Frosting, or Nutella Buttercream
Fabulous Funfetti Cupcakes
Ingredients
- 1 3/4 cup All-purpose Flour
- 1/4 cup Cornstarch
- 1/4 cup Unsalted Butter at room temperature
- 1/3 cup Light Vegetable Oil
- 1 1/4 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt or fine/flaked sea salt
- 2 Eggs large, room temperature
- 1 tsp Vanilla Extract
- 1 cup Buttermilk
- 1/4 cup Sprinkles I like to use nonpariel sprinkles (tiny balls)!
Instructions
- Preheat oven to 350F (convection bake 325F). Line 2x cupcake pans.
- In a small bowl, whisk flour and corn starch to aerate. Set aside.
- In a large bowl or in the bowl of an electric stand mixer, combine butter, oil, sugar, baking powder, baking soda, and salt. Mix on low speed to combine. Gradually increase speed to medium for approximately 5-7 minutes. Mixture will look light in colour and creamy. Scrape down sides of bowl.
- Add eggs, one at a time, to mixture. Incorporating well after each addition. Add vanilla.
- Reduce speed to low, slowly add 1/3 of flour mixture. Then incorporate ½ of buttermilk. Repeat flour and buttermilk steps, finishing with addition of the flour mixture. Scrape down bowl and stir in sprinkles.
- Scoop 1/4 cup of batter into each cupcake liner. Bake cupcakes for 22-25 mins or until toothpick inserted into the centre comes out clean.
- Frost and enjoy!
Notes
- This recipe makes approximately 18 cupcakes!
- The combination of butter and oil used in this cake make cupcakes that taste delicious and are able to stay moist at room temperature for up to 5 days!
- To make Buttermilk: Combine 2 tsp vinegar/lemon juice per 1 cup milk.
- Let rest for 5 minutes at room temperature before using. Cupcakes can be frozen, individually wrapped in plastic wrap and placed in ziplock back for up to 2 months!
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