raspberry funfetti cupcakes

Homemade Funfetti Cupcakes

Homemade funfetti cupcakes, made from scratch, topped with a raspberry buttercream rose and rainbow nonpareils.

raspberry funfetti cupcakes

My daughter’s class is celebrating summer birthdays today.  As a late summer baby, she doesn’t get to celebrate her birthday at school, so this is a real treat for her.  I wanted these cupcakes to capture my daughter’s effervescent personality, as well as incorporating her favorite flavors (raspberry and vanilla).  Funfetti cupcakes with raspberry frosting was the only logical choice.

raspberry funfetti cupcakes

Look at all of those rainbow sprinkles!

Since funfetti cake is essentially a regular vanilla cake with rainbow sprinkles, I started with my go-to vanilla cake recipe, and added a bunch of rainbow sprinkles and a little extra sugar.

raspberry funfetti cupcakes

You can top these cupcakes with any frosting you like, but I’m partial to raspberry buttercream, with vanilla bean buttercream coming in as a close second.  American buttercream is super easy to make – it’s just butter, powdered sugar, and a splash of heavy cream.

These cupcakes can be made pretty quickly.  I made a double batch and was still able to make the cupcake batter, bake the cupcakes, and frost them in under 2 hours.

raspberry funfetti cupcakes

Transporting the cupcakes to my daughter’s school – 2 containers stacked on the bottom, with a 3rd on the passenger’s seat (yes, I strapped it in with the seat belt)

raspberry funfetti cupcakes

Dropping the cupcakes off at the school’s front desk

Funfetti Cupcakes

  • Servings: 24 cupcakes
  • Difficulty: easy
  • Print

Soft, fluffy homemade funfetti cupcakes, made from scratch, topped with a raspberry buttercream rose and rainbow nonpareils.

Ingredients

Cupcakes

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup unsalted butter, softened and cubed
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 1 cup rainbow sprinkles

Frosting

  • 1 cup unsalted butter, softened to room temperature
  • One 2-pound bag (about 8 cups) powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup fresh raspberries, plus more for garnish
    • If you can’t get a hold of fresh raspberries, you could use 3/4-1 cup raspberry preserves or jam

Directions

  1. Preheat the oven to 350°F.  Line a muffin tin with paper baking cups or spray with nonstick cooking spray.  Set aside.
  2. Make the cupcakes:  In a large bowl, add the flour, sugar, cornstarch, salt, and baking powder, whisking together to combine.
  3. In a large bowl or the bowl of a stand mixer (with a paddle attachment), cream together the butter and sugar on a medium-high speed until light and fluffy, about 2-3 minutes.  Reduce the speed to medium and beat the eggs into the mixture, one at a time, scraping the sides and bottom of the bowl as needed.  Beat the vanilla into the mixture.  Note:  It might look like the mixture has separated, but don’t worry.  I promise it will all come together in the end.
  4. Add 1/4 of the dry ingredients to the wet ingredients, beating together on a medium-high speed for 2 minutes.  Add the rest of the dry ingredients in 3 batches, alternating with the milk, beating until combined and just smooth, scraping the sides and bottom of the bowl as needed.  Gently fold in the rainbow sprinkles with either a rubber spatula or the mixer on a low speed.
  5. Fill the baking cups with 1/4 cup of batter (about 2/3 full) and bake for 15-20 minutes, until the centers are set and a toothpick or cake tester inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes before moving to a wire rack to cool completely before frosting.
  6. Make the frosting:  Beat the butter and vanilla until smooth and creamy, about 3-4 minutes.  Gradually add the powdered sugar, mixing on a medium speed for hand mixers and low speed for stand mixers.  Add the cream 1-2 tablespoons at a time.  Add the fresh raspberries (or raspberry preserves or jam), beating until thick and creamy, about 3-4 minutes.
  7. Frost the cooled cupcakes.  I piped the frosting onto the cupcakes with a Wilton 2D tip, creating a rose swirl effect, topping the frosted cupcakes with rainbow nonpareils.

Additional Notes:

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