Small batch (12) light and fluffy funfetti cupcakes topped with classic vanilla bean buttercream.
Funfetti cupcakes are pure joy — bright, tender, and a little nostalgic. Topped with a cloud of vanilla bean buttercream, they make a perfect snack or party treat. Below is a straightforward recipe to make a small batch of 12 cupcakes with an easy, fluffy buttercream.
How to Make Funfetti Cupcakes with Vanilla Bean Buttercream
Bake the Funfetti Cupcakes
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, room-temperature butter, and oil on medium speed for about 5 minutes, until the mixture is very light and fluffy.
In a small bowl, whisk together the whole egg and the egg whites. With the mixer on low, slowly add the beaten eggs to the butter-sugar mixture and mix until combined. Scrape the bowl with a rubber spatula to incorporate any ingredients clinging to the sides or bottom.
In another bowl, whisk the all-purpose flour, baking powder, and salt. In a measuring cup, stir together the buttermilk and vanilla extract. Add the dry ingredients and the buttermilk mixture to the mixer alternately in five additions, beginning and ending with the dry ingredients. Mix just until combined — do not overmix.
Toss the rainbow sprinkles with a little flour to prevent bleeding, then gently fold them into the batter with a rubber spatula until evenly distributed.
Portion the batter evenly into the liners using a standard ice cream scoop or tablespoon. Bake at 350°F for 18–20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let the cupcakes rest in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Make the Vanilla Bean Buttercream
In the stand mixer bowl with the paddle attachment, beat the room-temperature butter on its own for about 10 minutes, scraping down the bowl halfway through. The butter should become lighter in color and very smooth.
Add the salt and vanilla bean paste, then combine. Add the powdered sugar in two additions, mixing for about 3 minutes after each addition to fully incorporate and aerate the frosting. Add heavy cream one tablespoon at a time until you reach a fluffy but pipeable consistency.
Fill a piping bag fitted with your preferred tip (a Wilton 1M gives a classic swirled look) and pipe the buttercream onto cooled cupcakes. Serve and enjoy.
Funfetti Cupcakes with Vanilla Bean Buttercream
5 from 1 review
- Author: Elizabeth Buuck
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 Cupcakes
Description
Light, tender funfetti cupcakes paired with a silky vanilla bean American buttercream. This recipe makes a small batch of 12 cupcakes — perfect for gatherings or when you want a modest sweet treat.
Ingredients
Scale
For the Funfetti Cupcakes
- 1/2 cup unsalted butter, at room temperature (1 stick)
- 3/4 cup + 2 tbsp granulated sugar
- 3 tbsp vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg + 2 egg whites, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1 tsp vanilla extract
- 1 cup rainbow sprinkles tossed in 1 tbsp flour
For the Vanilla Bean American Buttercream
- 1 cup unsalted butter, at room temperature (2 sticks)
- 2 tsp vanilla bean paste
- 1/4 tsp salt
- 4 cups powdered sugar
- 2–4 tbsp heavy cream, at room temperature
Instructions
For the Funfetti Cupcakes
- Preheat oven to 350°F and line a 12-cup pan with liners.
- In a stand mixer with the paddle attachment, beat sugar, butter, and oil for 5 minutes until light and fluffy.
- Whisk the egg and egg whites in a small bowl, then slowly add to the mixer on low speed.
- Mix until combined, scraping the bowl as needed.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Stir vanilla into the buttermilk.
- Add the dry ingredients and buttermilk alternately in five additions, beginning and ending with the dry ingredients.
- Fold in the flour-coated sprinkles gently with a rubber spatula.
- Portion batter into liners using a scoop.
- Bake 18–20 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
- Let cupcakes cool completely on a rack before frosting.
For the Vanilla Bean American Buttercream
- Beat the butter alone in a stand mixer for 10 minutes, scraping the bowl halfway through.
- Add salt and vanilla bean paste; mix to combine.
- Add powdered sugar in two additions, mixing about 3 minutes after each addition.
- Add heavy cream 1 tbsp at a time until the frosting is fluffy and pipeable.
- Pipe the buttercream onto the cooled cupcakes using your chosen tip.
- Serve and enjoy.
Notes
*Store unfrosted cupcakes at room temperature for 1–2 days or refrigerate for up to a week. Frosted cupcakes keep best refrigerated and should be brought to room temperature before serving for the best texture.
Try other cupcake variations for more inspiration, such as chocolate hazelnut or cereal milk flavors.