Funfetti Cupcakes (Makes 12)

Funfetti cupcakes have been all the range for an absolute age; but in the UK so many people have struggled to find the perfect funfetti sprinkles to put in the batter, as so many of them lose their colour when baked, and do not come out as vibrant and colourful as their American counterparts.

Well, worry no more! Our rainbow confetti sprinkles, which you can purchase here are absolutely perfect for funfetti cakes! And to make it even better, these sprinkles are vegan friendly, so if you prefer you can make these with a vegan cake mix and the results will be the same.

My big tip for keeping these cakes as vibrant as they should be, is to turn the temperature down slightly. I normally cook my cupcakes at 180 degrees, however I cook these at 160 for slightly longer and the result is perfect.

Also, you will notice that on the photograph I have made some little candy melt spheres. These are super simple to make with left over candy melts, and you can purchase the mould here.  You could fill these spheres with sprinkles, sauce, or leave plain. You could also make little chocolate spheres.

So, back to the cupcakes. Here we go.


For the cupcakes

125g caster sugar
125g softened unsalted butter
1/2 teaspoon vanilla extract (these sprinkles are vanilla flavoured so you don’t need too much)
2 large free range eggs
125 self raising flour
1/2 teaspoon baking powder
1 tbsp of whole milk
40g of rainbow confetti

For the buttercream

125g unsalted butter, room temperature
250g icing sugar
1 tsp vanilla extract
1 tbsp whole milk

So, to start, line a muffin tin with some cases. We have a beautiful selection, which you can find here. Turn your oven to 160 degrees, or 140 fan.

Either using a freestanding electric mixer, or by hand, cream together your butter and sugar. Do this until the mixture is nice and pale. By hand this takes about 5 minutes.

Now add your vanilla extract and eggs, mix to combine and add your flour and baking powder, followed by your milk. Once this is all combined gently fold in your sprinkles. I like to add loads of sprinkles, but 30g would also be fine if you want to spread your sprinkles out.

Once you have done this, spoon the mixture into your cake cases, and bake in the middle of your oven for 18-20 minutes.

Once baked take out of the oven and allow to cool completely whilst you set about making your buttercream.

For the buttercream, beat your butter until it starts to go pale. The paler you can whip your butter, the whiter your buttercream will be.

Once nice and pale, add the vanilla, and bit by bit your icing sugar (if you do this all at once you will live to regret it – trust me!) If you need to add your milk do this now, until you get the right consistency.

Now you simply need to pipe or dollop your buttercream on your cooled cupcakes, and then tuck in and enjoy!

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