These Funfetti Easter Cupcakes are bursting with color and flavor! Each bite is filled with sweet sprinkles, making them perfect for a festive treat.
Who can resist a cupcake that looks like a party? I love making these with my kids—they always get so excited to decorate them with frosting and even more sprinkles!
They’re super easy to whip up, and the cheerful colors bring smiles all around. I like to serve them at family gatherings because everyone loves a good cupcake moment!
Key Ingredients & Substitutions
All-purpose Flour: This is the backbone of your cupcakes and gives them structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend, which often has xanthan gum added for texture.
Unsalted Butter: Using unsalted butter allows you to control the salt in your recipe. If you’re out of butter, you can use coconut oil or even applesauce for a lower-fat option, though this may change the texture slightly.
Buttermilk: This ingredient adds moisture and a subtle tang. If you don’t have buttermilk, mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This will give a similar effect!
Rainbow Sprinkles: They add a fun color and crunch. If you want to avoid artificial colors, look for natural sprinkles made with vegetable dyes, or use mini chocolate chips for a different kind of treat!
What’s the Best Way to Get Fluffy Cupcake Batter?
Getting your cupcake batter fluffy is key for light and airy cupcakes. Start by creaming the butter and sugar together until it’s light in color and fluffy—this usually takes about 3-4 minutes. This process incorporates air and will help your cupcakes rise.
- Make sure your butter is softened to room temperature for easier mixing.
- Add the eggs one by one and mix thoroughly after each addition. This ensures that each egg is fully incorporated.
- When adding the dry ingredients and buttermilk, do it gradually, starting and ending with the dry mix. This prevents overmixing and keeps your batter tender.
How to Make Funfetti Easter Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
- ½ cup rainbow sprinkles (plus extra for topping)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Additional rainbow sprinkles for decorating
How Much Time Will You Need?
This recipe will take about 15 minutes to prep the batter, 18-20 minutes to bake, and a little time to let the cupcakes cool before frosting. Overall, you can expect to spend around 40-50 minutes, plus cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a muffin tin with cupcake liners to get ready for the batter.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to blend everything together, then set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy — this should take about 3-4 minutes. It’s important to make it fluffy for that perfect cupcake texture!
4. Add Eggs and Vanilla:
Next, add the eggs to the butter and sugar mixture, one at a time. Mix well after each egg to ensure everything is blended nicely. Then, stir in the vanilla extract for that lovely flavor.
5. Combine Wet and Dry Ingredients:
Now, gradually mix in the flour mixture in three parts, alternating with the buttermilk. Start with a third of the flour, then half of the buttermilk, and repeat until everything is combined, finishing with the flour. Be careful not to overmix; just stir until everything is combined.
6. Fold in the Sprinkles:
Gently fold the rainbow sprinkles into the batter, ensuring they’re evenly distributed. This step adds the fun confetti look to your cupcakes!
7. Fill the Liners:
Using a spoon or ice cream scoop, divide the cupcake batter evenly among the lined cupcake cups, filling them about 2/3 full. This allows room for the cupcakes to rise without overflowing.
8. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check if they’re done by inserting a toothpick into the center of a cupcake; if it comes out clean, they’re ready!
9. Cool the Cupcakes:
Once baked, allow the cupcakes to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
10. Make the Frosting:
While the cupcakes cool, prepare the frosting. In a clean large bowl, beat the softened butter until creamy. Gradually sift in the powdered sugar, mixing well to combine. Add the heavy cream and vanilla extract, then beat everything together until it becomes light and fluffy — this should take about 3-5 minutes.
11. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost them! Use a piping bag (or a knife) to generously spread the buttercream frosting atop each cupcake.
12. Add the Final Touches:
To make your Funfetti Easter Cupcakes extra festive, sprinkle some additional rainbow sprinkles on top of the frosting. They’re now ready for serving!
13. Enjoy!
Serve your delightful Funfetti Easter Cupcakes to family and friends, and enjoy the joy they bring!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute. Mix ½ cup of milk with 1/2 teaspoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, then use it in the recipe as directed.
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter in this recipe. Just ensure to use a stick-form margarine for the best texture. The flavor may be slightly different, but it will still yield delicious cupcakes!
How Should I Store Leftover Cupcakes?
Store your leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember that chilling might slightly affect the frosting’s texture.
Can I Make These Cupcakes Ahead of Time?
Certainly! You can bake the cupcakes up to 2 days in advance. Keep them in an airtight container until you’re ready to frost them. For even more convenience, you can freeze the unfrosted cupcakes for up to 3 months. Just thaw them in the fridge overnight before frosting and serving!
