Description
Light and fluffy funfetti cupcakes bursting with colorful sprinkles, perfect for any celebration.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 75 g (1/2 cup) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 120 ml (1/2 cup) buttermilk
- 5 g (1 tsp) vanilla extract
- 5 g (1 tsp) baking powder
- 1 g (1/4 tsp) baking soda
- 2 g (1/2 tsp) salt
- 100 g (1 cup) sprinkles
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners.
- Sift together the flour, baking powder, baking soda, and salt in a mixing bowl.
- Cream the butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each, and stir in the vanilla extract.
- Mix the flour mixture into the creamed mixture, alternating with buttermilk.
- Fold in the sprinkles carefully to maintain their shape.
- Scoop the batter into muffin cups, filling each about 2/3 full. Bake for 18–20 minutes.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing the batter. Cupcakes can be made ahead and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg