These Homemade Funfetti Cupcakes with Vanilla Buttercream are tender, flavorful, and delicious! These are way better than what you’ll find in the box.
The athletes in the Olympics never cease to amaze me. I’m always dumb-founded by the sheer level of talent, ability and dedication that these people put in. I’m sure part of it is inherent, and that’s not the part I’m jealous of. I’m jealous of the dedication that it takes to spend the hours upon hours spent training in their discipline to become one of the best in the world at what they do.
I can not even begin to imagine how hard they train, how many hours they put in, or what it feels like to win gold for your country.
Pretty darn phenomenal, I bet. The Michael Phelps’, Ryan Lochte’s, and Gabby Douglas’ of the world are some of the most impressive people ever, and I can’t imagine better role models (except for the whole Phelps smoking pot thing…). So, in honor of the Olympics and the most phenomenal athletes in the world, I made cupcakes.
A bit contradictory, considering probably none of them ever eat cupcakes (what a sad, sad life…). Have you all seen that commercial with the guy who says “I haven’t ordered dessert in two years.”? I feel bad for him. I’d give him one of these cupcakes if I could.
These cupcakes are a homemade Funfetti cake, which is something I’ve wanted to make for a while now. They’re super fun, with red, white and blue sprinkles to show some patriotism. You can obviously use whatever kind of sprinkles you’d like! I decorated five of my cupcakes to replicate the Olympic rings, and did the rest adorned with more red, white and blue sprinkles, but you can obviously choose to decorate yours however you desire.
The buttercream is extremely smooth, creamy and delicious. The whole recipe comes together relatively quickly and can easily be doubled. Next birthday party you have, throw out the box mix and whip these up. The little bit of extra effort is so worth it, but even if you decide to use the box, please use this frosting recipe. It’s completely perfect, and canned frosting is simply a sin.
Tons of pictures this post! I was having decision-making anxiety, so I just put them all up! :) Also, be sure to check back tomorrow…a special week here at Bakerita is beginning! (Hint: it revolves around chocolate!)Print
For the cupcakes
- 1/2 cup butter (room temperature)
- 1 cup sugar
- 2 whole eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup milk (room temperature)
- 1/3 cup assorted brightly colored sprinkles (red, white and blue if doing America cupcakes!)
For the frosting
- 2 sticks unsalted butter (softened and cut into cubes)
- 4 cups confectioners’ sugar
- 1 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
For the cupcakes
- Preheat oven to 350 degrees F.
- Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
- Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.
- Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.
For the frosting
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4? on my KitchenAid). Butter will become very pale & creamy.
- Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
- Frost cupcakes immediately and garnish with sprinkles.