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Delicious vanilla funfetti cupcakes, full to the brim with brightly coloured sprinkles – perfect for any party or occasion! 

One thing that has always baffled people is funfetti – it’s one of the best things to exist in my opinion! But what is it?! In my eyes, it’s a vanilla cake with sprinkles stuffed throughout the sponge, and it is HEAVENLY! And also, super cute. 

Christmas is over, it’s nearly 2016 and my house is currently living on leftovers. As it is nearly New Years Eve when many people party until the early hours of the new year, I know many of you still have family gatherings or a party with your friends and family.

This led me to post this delicious recipe – colourful and fun DELICIOUS cupcakes that are child friendly (i.e. no alcohol!), that will also look good on the night! We all love a bit of funfetti right?! Just look at them, how can you not! 

The cupcakes themselves are based around my easy vanilla cupcakes recipe which I posted a few months ago – many of you (including myself) have it as your staple vanilla cupcake recipe and that makes me so so happy!

However – if you want a little more show, colour and fun, these will look amazing and fit the bill perfectly for any occasion! I will say now, the sprinkles in the UK can absolutely suck sometimes so you cannot just use any sprinkles. 

Some sprinkles, mainly ones available from the supermarket are just a bit useless – they will melt into the sponge and turn green. I use either these sprinkles from Iced Jems which are so easy to get hold of these days or these bright sprinkles

If you are in other countries, you probably won’t have a problem – but I will say, please check the sprinkles you do use as some are not suitable for selling within food in the UK due to food laws. I know this sounds bizarre, but honestly – please check. 

The cupcakes are super easy to bake, and are basically foolproof! I put in about 100g of sprinkles so that there are enough to make the cakes super bright and fun! You can use more or less if you wish, but too many more and you may struggle. 

I chose to use a simple vanilla buttercream frosting for the cupcakes as the main focus is the sprinkles and funfetti part of the bake, but that is up to you! My favourite vanilla flavouring is this one (never use essence, only extract, bean paste or pods etc!) – or you can use another flavouring such as lemon or orange for example. 

I used some simple white muffin cases for the cupcakes (I find cupcake sizes are too small?!) but used my favourite piping tip as always to decorate – along with my favourite large piping bags. You can of course use whatever piping tip or bags you fancy – it’s all about doing what you want!! 

These cupcakes are fun, family friendly, and make the perfect colourful cakey treat for any party! Have fun! Jane x

Funfetti Cupcakes!

Delicious vanilla cupcakes full to the brim with brightly coloured sprinkles galore! Perfect cupcake for any party!
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Category: Cupcakes
Type: Cupcakes
Keyword: Funfetti
Prep Time: 30 minutes
Cook Time: 19 minutes
Cooling & Decorating Time: 2 hours
Total Time: 2 hours 49 minutes
Servings: 12 cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 150 g unsalted butter (softened)
  • 150 g caster sugar
  • 3 medium eggs
  • 150 g self raising flour
  • 1/2 tsp vanilla extract
  • 100 g brightly coloured sprinkles

Vanilla Buttercream Frosting

  • 200 g unsalted butter (room temperature)
  • 400 g icing sugar
  • 1-3 tbsp whole milk/boiling water
  • 1/2 tsp vanilla extract

Decoraton

  • sprinkles

Instructions

Cupcakes

  • Preheat your oven to 180ºC/160ºC fan and line a 12 hole muffin tray with large cupcake cases/muffin cases.
  • Cream together the unsalted butter and caster sugar with an electric beater until smooth.
  • Add in the eggs, self raising flour and vanilla extract and beat again for about about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overheat it!
  • Fold through the sprinkles and make sure they're evenly dispersed.
  • Spoon into your cases and bake in the oven for 18-20 minutes or until cooked through! Then, leave to cool completely on a wire rack.

Vanilla Buttercream Frosting

  • Beat the softened unsalted butter until smooth – this can take a couple of minutes. 
  • Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on. I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier - but you don't have to!
  • Once all of the icing sugar is in the frosting mix, keep on beating the frosting but add the vanilla extract and the whole milk 1 tbsp at a time until you reach your desired consistency, I usually use about 3 spoonfuls!
  • Decorate your cupcakes how you like (I use lots and lots of sprinkles), and ENJOY!

Notes

  • As mentioned in the recipe, you need to use BRIGHT sprinkles - if you don't the sprinkles will fade and won't be shown in the cupcake, or the sponges will just turn and odd colour!
  • These cupcakes will last in an airtight container for 2-3 days, or you can freeze them for up to 3 months!
  • I use this Muffin Tin
  • I use this Vanilla extract
  • I use this 5cm scoop for portioning my mix into my baking cups
  • I get my baking cups from here - Iced Jems
  • I recommend these Sprinkles from Iced Jems, or these sprinkles from Amazon!

 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

16 Comments

  1. Ellie on May 22, 2022 at 9:35 pm

    Hi, could you use stork in the cupcake mixture instead of butter?

    • Jane's Patisserie on May 23, 2022 at 10:17 am

      Yes absolutely you can! Enjoy! x



  2. Laura on March 23, 2022 at 8:38 pm

    Could you make this as a traybake?

  3. Gemma on March 23, 2022 at 2:23 pm

    Hi Jane

    Whenever I bake cupcakes I can never get the tops to look flat. They always spill over in a funny shape! How can I stop this? Obviously I’m thinking less mixture in the case? But how do I know how much mixture to put in?
    Thanks

    • Jane's Patisserie on March 30, 2022 at 3:10 pm

      Hiya! Try filling your cups 2/3 full, and bake at a lower temp for longer. Hope this helps! x



  4. Claudia Bates on January 15, 2022 at 2:09 pm

    These are so yummy, I used chocolate instead of vanilla buttercream and added some orange zest to the batter and it added such a nice twist to these already delicous cupcakes!

    • Jane's Patisserie on January 17, 2022 at 4:09 pm

      Ooooh sounds delicious! Enjoy! x



  5. Claudia on April 20, 2021 at 2:48 pm

    Hi Jane!

    I’m adapting the recipe slightly and making a layer cake using buttercream as the frosting. Will the sprinkles bleed into the buttercream when I place them on the outside? Or will they be ok.

    Thank you in advance 🙂

    • Jane's Patisserie on April 26, 2021 at 2:23 pm

      Hey! Have a look at my funfetti cake recipe xx



  6. Sarah Pinnington on September 25, 2019 at 6:09 pm

    I’ve just made these and they really didn’t turn out great. The cupcakes had quite lots of bubbles in them and just looked wrong.

  7. Bailey's Cupcakes! - Jane's Patisserie on April 6, 2018 at 7:37 pm

    […] best way to celebrate a yummy way to open the New Year! The other day I posted my recipe for my Funfetti Cupcakes for a Child Friendly cupcake to celebrate the New Year with.. but these are those Adult Cupcakes […]

  8. Jessica on November 22, 2017 at 12:53 pm

    Hi, I’m planning on making these this weekend. I’ve tried a few recipes and every time I do the buttercream it seems to come out grainy, do you know why this could be?

    • Jane's Patisserie on November 23, 2017 at 9:02 am

      That sounds like its splitting – try really beating the room temperature unsalted butter on its own for a couple of minutes and add in the icing sugar. Then, add in 1-2tbsps boiling water to loosen it if you need.



  9. Sian on December 29, 2015 at 10:08 am

    I find it really difficult to do great funfetti cupcakes because it’s hard to find bright coloured sprinkles that won’t dissolve and disappear when they’re baked! These look fab though, so I’ll give your recipe a try- thank you so much!

    • Jane's Patisserie on December 29, 2015 at 10:10 am

      Yeah I found the dr oetker sour strands worked – but your regular sprinkles from the shop don’t.. Online is best! 🙂



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