Small-ish batch (12) fluffy funfetti cupcakes topped with perfect vanilla bean buttercream.
Who doesn’t love funfetti cupcakes? They’re just so happy. Then just pile on some fluffy vanilla bean buttercream and you’ve got yourself a perfect little snack. I feel like I don’t need to convince you here, so let’s just get right to it.
How to Make Funfetti Cupcakes with Vanilla Bean Buttercream
Bake the Funfetti Cupcakes
Preheat the oven to 350 and line 1 cupcake pan with 12 liners. Set aside.
In the bowl of a stand mixer with the paddle attachment, combine the sugar, butter, and oil. Mix for 5 minutes on medium, until very light and fluffy.
In a small bowl, whisk the eggs and egg whites. With the mixer on low, slowly add the whipped eggs to the bowl. Mix to combine. Use a rubber spatula to scrape down the sides of the bowl and also make sure no egg whites have settled at the bottom. Get it all mixed in well!
In another small bowl, whisk the flour, baking powder and salt. In a measuring cup, stir together the buttermilk and vanilla. Now you will alternate adding the dry ingredients and the buttermilk mixture into the mixing bowl in 5 total additions. (Add 1/3 of the dry ingredients, then 1/2 of the buttermilk, repeat.)
Don’t over mix. Mix in the flour coated rainbow sprinkles. Use a rubber spatula to do one final mix just to make sure everything is incorporated.
Use a standard ice cream scoop to portion the batter evenly into the cupcake liners. Bake at 350 for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
Let cupcakes cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
Make the Vanilla Bean Buttercream
In the bowl of a stand mixer with the paddle attachment, beat the butter by itself for 10 minutes. Half way through, scrape down the bottom and sides of the bowl. The butter will become super smooth and light in color.
After 10 minutes, add the salt and vanilla bean paste. Mix to combine. Add the powdered sugar in 2 additions (1/2 at a time) and mix for 3 minutes after each addition. Add in the heavy cream 1 TBSP at a time until you reach your desired consistency. I like mine super fluffy – but still pipe-able!
Transfer buttercream to a piping bag with your favorite tip (I used Wilton 1M here) and pipe the buttercream onto the cooled cupcakes. Enjoy!
Funfetti Cupcakes with Vanilla Bean Buttercream
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 Cupcakes 1x
Description
Light and fluffy funfetti cupcakes topped with vanilla bean american buttercream. Small-ish batch (Makes 12)
Ingredients
For the Funfetti Cupcakes
- 1/2 C Unsalted Butter, at room temperature (1 Stick)
- 3/4 C + 2 TBSP Granulated Sugar
- 3 TBSP Vegetable Oil
- 1 1/2 C All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 Lg Egg + 2 Egg Whites, at room temperature
- 1/2 C Buttermilk, at room temperature
- 1 tsp Vanilla Extract
- 1 C of Rainbow Sprinkles tossed in 1 TBSP flour
For the Vanilla Bean American Buttercream
- 1 C Unsalted Butter, at room temperature (2 Sticks)
- 2 tsp Vanilla Bean Paste
- 1/4 tsp Salt
- 4 C Powdered Sugar
- 2–4 TBSP Heavy Cream, at room temperature
Instructions
For the Funfetti Cupcakes
- Preheat the oven to 350 and line 1 cupcake pan with liners.
- In stand mixer with paddle attachment, mix sugar, butter, and oil for 5 minutes.
- In small bowl whisk egg and egg whites, then slowly add to the butter/sugar mixture.
- Mix to combine, scraping down bowl as necessary.
- In another bowl, whisk together the flour, baking powder, and salt.
- Measure out the buttermilk and then stir in the vanilla extract.
- Alternate adding the dry ingredients in 5 total additions, starting and ending with dry ingredients.
- Add in the flour-coated rainbow sprinkles. Fold in with rubber spatula.
- Use standard ice cream scoop to portion into cupcake liners.
- Bake at 350 for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let cool completely.
For the Vanilla Bean American Buttercream
- In stand mixer with the paddle attachment, beat butter by itself for 10 minutes, scraping down the bowl halfway through.
- Add in the salt and vanilla bean paste. Mix to combine.
- Add in the powdered sugar in 2 additions, mixing for 3 minutes after each.
- Add in the heavy cream 1 TBSP at a time until you reach your desired consistency.
- Fit a piping bag with your favorite tip (I used 1M) and pipe buttercream onto each cupcake.
- Enjoy
Notes
*Cupcakes will keep on the counter for 1-2 days or in the fridge for up to a week.
Be sure to check out some of my other cupcake recipes like these Chocolate Nutella Cupcakes or these Cereal Milk Cupcakes.
My new favorite go to vanilla cupcake! They turn out amazing each time!
Hey Lindsay! So happy to hear you love this recipe! It’s one of my favorites as well!