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Rainbow Funfetti Cupcakes with Vanilla Buttercream
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Recipe

15 INGREDIENTS • 9 STEPS • 30MINS

Rainbow Funfetti Cupcakes with Vanilla Buttercream

These rainbow funfetti cupcakes with vanilla buttercream are kid-friendly and great for any party. They will bring tons of color to any special occasion.
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Rainbow Funfetti Cupcakes with Vanilla Buttercream
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Chelsweets
Hi, I'm Chelsey, the baker, blogger, and content creator! I'm a self-taught cake decorator, who loves to share tips and tricks as well as tried and true recipes with you.
https://chelsweets.com
These rainbow funfetti cupcakes with vanilla buttercream are kid-friendly and great for any party. They will bring tons of color to any special occasion.
30MINS
Total Time
$0.96
Cost Per Serving
Ingredients
Servings
12
US / Metric
Funfetti Cupcakes
Baking Powder
1/2 Tbsp
Baking Powder
Salt
3/4 tsp
Sour Cream
1/2 cup
Sour Cream, room temperature
Vegetable Oil
1/4 cup
Vegetable Oil
Egg
1
Large Egg, room temperature
Water
1/2 cup
Water
Sprinkles
1/3 cup
Sprinkles
Vanilla Buttercream Frosting
Unsalted Butter
1 cup
Unsalted Butter, room temperature
Powdered Confectioners Sugar
4 cups
Powdered Confectioners Sugar
Salt
1 pinch
Heavy Cream
1 Tbsp
Heavy Cream
or Whipping Cream
Nutrition Per Serving
VIEW ALL
Calories
489
Fat
22.6 g
Protein
2.1 g
Carbs
67.2 g
Add to plan
logo
Rainbow Funfetti Cupcakes with Vanilla Buttercream
Save
author_avatar
Chelsweets
Hi, I'm Chelsey, the baker, blogger, and content creator! I'm a self-taught cake decorator, who loves to share tips and tricks as well as tried and true recipes with you.
https://chelsweets.com
Cooking InstructionsHide images
step 1
Begin by preheating the oven to 350 degrees F (180 degrees C).
step 2
Add the All-Purpose Flour (1 1/4 cups), Granulated Sugar (1 cup), Baking Powder (1/2 Tbsp), and Salt (3/4 tsp) to a large bowl, and gently combine with a large spoon.
step 3
Next, add in the Water (1/2 cup), Vanilla Extract (1 Tbsp), Egg (1), Vegetable Oil (1/4 cup), and mix until the batter comes together. Add the Sour Cream (1/2 cup), and gently stir until just combined.
step 4
Gently fold in the Sprinkles (1/3 cup).
step 5
Place cupcake liners in the pan. Fill the cupcake liners about 3-4 way full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into your freezer for about 30 minutes.
step 6
To make the Vanilla Buttercream, beat the Unsalted Butter (1 cup) on medium speed for 30 seconds with a paddle attachment, until smooth.
step 7
Slowly add in the Powdered Confectioners Sugar (4 cups), 1 cup at a time. Alternate with small splashes of Heavy Cream (1 Tbsp).
step 8
Once fully mixed, add in the Vanilla Extract (1/2 Tbsp) and Salt (1 pinch), and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (quarter cup at a time).
step 9
Place the buttercream in a piping bag fit with a Wilton 1M. Pipe a small buttercream rosette onto the fully cooled cupcakes, and dunk into a bowl of sprinkles. Top with a large swirl of vanilla buttercream. Sprinkle a few additional sprinkles on top of the swirl.
Tags
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American
Shellfish-Free
Kid-Friendly
Dessert
Summer
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