Funfetti Cupcakes

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Check out these amazing funfetti cupcakes! They’re fluffy and light white cupcakes packed with colorful sprinkles and topped with creamy white chocolate frosting. They’re perfect for any special occasion, especially birthdays!


  1. Bursting with Sprinkles: These cupcakes are like a party on a plate, with rainbow sprinkles scattered throughout. Just one look at them will make you smile!
  2. Irresistible Texture and Flavor: These cupcakes are incredibly soft and moist, with a delightful vanilla taste that screams celebration.
  3. Dreamy White Chocolate Frosting: The frosting is like biting into a delicious white chocolate truffle. It’s seriously the best frosting you’ll ever taste!

Funfetti Cupcakes

Prep Time 20 minutes
Cook Time 17 minutes
Course Dessert
Servings 12 cupcakes


For the Funfetti Cupcakes:

  • 1 ¼ cups of cake flour 140 grams
  • ¾ teaspoon of baking powder
  • teaspoon of baking soda
  • ¼ teaspoon of salt
  • 5 tablespoons of softened unsalted butter 70 grams
  • ¾ cup of granulated sugar 150 grams
  • 2 egg whites at room temperature
  • 2 teaspoons of vanilla extract
  • ½ cup of buttermilk at room temperature (120 milliliters)
  • ¼ cup of rainbow jimmies 45 grams

For the White Chocolate Buttercream:

  • ¾ cup of softened unsalted butter 168 grams
  • teaspoon of salt
  • 2 ounces of high-quality white chocolate melted and slightly cooled (Lindt or Ghirardelli bar)
  • 1 ½ cups of powdered sugar 195 grams
  • Extra rainbow jimmies for decorating


For the Cupcakes:

  • Preheat your oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 liners.
  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter and granulated sugar until fluffy.
  • Add the egg whites and vanilla, mixing until pale and smooth.
  • Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until smooth.
  • Fold in the rainbow jimmies.
  • Divide the batter evenly among the liners and bake for 16 to 18 minutes.
  • Let the cupcakes cool before frosting.

For the White Chocolate Buttercream:

  • Whip the butter and salt until pale and fluffy.
  • Mix in the melted white chocolate.
  • Sift in the powdered sugar gradually, mixing until light and fluffy.
  • Transfer the frosting to a piping bag and pipe onto cooled cupcakes.
  • Sprinkle extra rainbow jimmies on top before serving. Enjoy!

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