I developed this Vanilla Funfetti Cupcake recipe a year ago and had pictures taken and everything, for some reason I never posted them! I tested the recipe again and it was perfect so I’m finally posting these… and let me just tell you- they’re amazing!
THE FUNFETTI CUPCAKES EXPLAINED:
Moist vanilla cupcake with rainbow sprinkles throughout, baked until golden. Then topped with a silky cream cheese frosting and more rainbow sprinkles.
HOW TO MAKE THESE VANILLA FUNFETTI CUPCAKES:
prepare the cupcake tin(s) and make the batter:
Preheat the oven to 350 F. Grease and line 12 and then 4 (16) cupcake tins with liners. Set aside.
In a stand mixer bowl with a whisk attachment, beat the softened butter and oil together until completely combined together with no lumps. The butter has to be soft, if it’s too cold there will be lumps. Add the sugar to the oil and butter and beat on high until light and fluffy. Add the eggs in one at a time, once all eggs are incorporated add vanilla extract. Beat the mixture for about 2 minutes to incorporate as many air bubbles as possible.
In a medium bowl whisk together the cake flour, salt, and baking powder, pour into stand mixer bowl along with the other ingredients, mix slightly while flour pieces are still visible. In a small bowl, mix together milk and mayo. Pour mayo/milk mixture in with the other ingredients. Mix until all ingredients are just combined. Fold in the sprinkles until they’re well distributed.
bake the cupcakes:
Use a 1/4 cup measuring cup to distribute the batter evenly into the prepared cupcake liners and bake for 20-27 minutes or until the cupcakes are barely light golden and spring back when pressed. Transfer to a cooling rack immediately. Let the cupcakes cool before frosting with your favorite frosting!
make the cream cheese frosting:
In a stand mixer beat the softened butter and softened cream cheese until smooth. Add powdered sugar and salt, mix until combined and smooth.
Transfer the frosting to a piping bag with a large star tip (5 or 8 prong) and frost the cooled cupcakes. Top with rainbow sprinkles.
grocery list:
- butter
- oil (canola or vegetable)
- sugar
- eggs
- vanilla extract
- cake flour
- salt
- baking powder
- mayonnaise
- milk
- cream cheese
- powdered sugar
equipment list:
click here to purchase the equipment listed below
- cupcake tin
- mixing bowl
- electric hand mixer or stand mixer
- rubber spatula
- cupcake liners
FAQS:
How do I store these cupcakes?
Place them in an airtight container or a cake stand with a lid at room temperature for up to 3 days.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Vanilla Funfetti Cupcakes
Ingredients
Cupcakes
- 1/3 75g cup butter, room temperature
- 1/3 cup oil canola or vegetable
- 1 ¼ 300g cups sugar
- 3 eggs
- 2 tbsp vanilla extract
- 2 ¼ cups 340g cake flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- ⅓ cups mayo
- ¾ cup milk
- 1/3 cup rainbow sprinkles
Frosting
- 6 oz 170g cream cheese, softened
- 4 oz 115g butter, softened
- 2 3/4 330g cup powdered sugar
- 1 tsp salt
Instructions
Cupcakes
- Preheat the oven to 350 F. Grease and line 12 and then 4 (16) cupcake tins with liners. Set aside.
- In a stand mixer bowl with a whisk attachment, beat the softened butter and oil together until completely combined together with no lumps. The butter has to be soft, if it’s too cold there will be lumps. Add the sugar to the oil and butter and beat on high until light and fluffy. Add the eggs in one at a time, once all eggs are incorporated add vanilla extract. Beat the mixture for about 2 minutes to incorporate as many air bubbles as possible.
- In a medium bowl whisk together the cake flour, salt, and baking powder, pour into stand mixer bowl along with the other ingredients, mix slightly while flour pieces are still visible. In a small bowl, mix together milk and mayo. Pour mayo/milk mixture in with the other ingredients. Mix until all ingredients are just combined. Fold in the sprinkles until they’re well distributed.
- Use a 1/4 cup measuring cup to distribute the batter evenly into the prepared cupcake liners and bake for 20-27 minutes or until the cupcakes are barely light golden and spring back when pressed. Transfer to a cooling rack immediately. Let the cupcakes cool before frosting with your favorite frosting!
Frosting
- In a stand mixer beat the softened butter and softened cream cheese until smooth. Add powdered sugar and salt, mix until combined and smooth.
- Transfer the frosting to a piping bag with a large star tip (5 or 8 prong) and frost the cooled cupcakes. Top with rainbow sprinkles.
If you loved this recipe for Vanilla Funfetti Cupcakes make sure to check out my Vanilla Cupcakes and my Mint Chocolate Chip Cupcakes
