Funfetti Cupcakes with Funfetti Frosting

4.34 from 3 votes

Funfetti Cupcakes with Funfetti Frosting

Fluffy-soft and flavorful sprinkle-flecked vanilla cupcakes topped with a smooth, sweet cream cheese funfetti frosting. These easy treats are a party in cupcake form!

Prep Time20

Cook Time15

Cooling Time30

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cheesecake frosting, rainbow cupcakes, sprinkle cupcakes, vanilla cake with sprinkles, vanilla funfetti cake

Servings: cupcakes

Author: Stephanie Wise

Ingredients

For the cupcakes:

3 cups all-purpose flour
1 ¾ cups granulated sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
4 eggs
¾ cup vegetable oil
1 cup milk
1 tablespoon vanilla
½ cup rainbow sprinkles plus more for topping

For the frosting:

½ cup unsalted butter softened
8 ounces cream cheese softened
2-3 cups powdered sugar
1 tablespoon milk
1 ½ teaspoons lemon juice
½ teaspoon lemon zest

US Customary - Metric

Instructions

First, make the cupcakes: Heat oven to 350°F. Line 24 standard-size muffin cups (two 12-cup pans) with paper liners.
In a large bowl or in the bowl of a stand mixer, whisk together flour, sugar, baking powder and salt until well combined. Add eggs, oil, milk and vanilla; beat with an electric hand mixer or in the stand mixer with a paddle attachment on medium speed until smooth, about 2-3 minutes. Use a spatula to gently fold in sprinkles (if you stir them in too much, the colors will start to bleed).
Divide cupcake batter evenly among paper liners so each cup is about 3/4 full. Bake 15-20 minutes or until cupcakes are baked through with lightly golden, domed tops. Cool cupcakes in pan 5 minutes, then transfer to a cooling rack to cool completely.
Meanwhile, make the frosting: In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and cream cheese on high speed until light and fluffy, about 2-3 minutes. Beat in 2 cups powdered sugar, milk, lemon juice and lemon zest until smooth. Beat in just enough of remaining 1 cup powdered sugar until frosting is thick but spreadable. (If the frosting seems too thin to pipe or spread, refrigerate covered for 30 minutes to 1 hour.)
Pipe or spread frosting on top of cupcakes. Top with more sprinkles, if desired. Store frosted cupcakes in refrigerator up to 2 days.

Notes

Recipe adapted from The Kitchn.
*Swap vegetable oil for canola oil, or melted and cooled butter.
**You can use any alternative milk you like for this recipe, such as oat milk or almond milk.
***Be sure to use jimmy sprinkles for this recipe (aka the long, rod-like sprinkles); nonpareils will bleed into the batter.

Nutrition