Small batch (12) fluffy funfetti cupcakes topped with perfect vanilla bean buttercream.
Funfetti cupcakes are cheerful, tender, and simple to make. Topped with a light, creamy vanilla bean buttercream, they’re a lovely treat for parties, birthdays, or any time you want a colorful, nostalgic dessert. This small batch makes twelve cupcakes—perfect when you don’t need a crowd-sized batch.
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 cupcake pan with paper liners. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, room-temperature butter, and oil. Beat on medium for about 5 minutes, until the mixture is very light and fluffy.
In a small bowl, whisk together the whole egg and egg whites. With the mixer running on low, slowly add the beaten eggs to the butter mixture. Mix until combined, scraping down the sides and bottom of the bowl with a rubber spatula to ensure everything is fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the buttermilk and vanilla extract. Add the dry ingredients and the buttermilk mixture to the mixer in five alternating additions, beginning and ending with the dry ingredients (for example: 1/3 dry, 1/2 wet, repeat). Take care not to overmix.
Toss the rainbow sprinkles in 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 prepared liners using a standard ice cream scoop or spoon. 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 attached.
Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a cooling rack to cool completely before frosting.
Make the Vanilla Bean Buttercream
In the bowl of a stand mixer with the paddle attachment, beat the room-temperature butter on its own for 10 minutes, scraping the bowl halfway through. The butter should become very smooth and pale.
Add the salt and vanilla bean paste, then mix to combine. Gradually add the powdered sugar in two additions, beating for about 3 minutes after each addition. Add the heavy cream one tablespoon at a time until the frosting reaches your desired consistency—light and fluffy but still pipeable.
Transfer the buttercream to a piping bag fitted with your preferred tip (a Wilton 1M works well) and pipe generous swirls on the cooled cupcakes. Serve and enjoy.
Funfetti Cupcakes with Vanilla Bean Buttercream
- Author: Elizabeth Buuck
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 Cupcakes
Description
Light, tender funfetti cupcakes topped with a smooth vanilla bean American buttercream. This small batch yields 12 cupcakes—ideal when you want a bright, homemade treat without making dozens.
Ingredients
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 the oven to 350°F and line a 12-cup cupcake pan with liners.
- In a stand mixer with the paddle attachment, beat the sugar, butter, and oil for about 5 minutes until light and fluffy.
- Whisk the egg and egg whites, then slowly add them to the mixer on low speed. Mix to combine, scraping the bowl as needed.
- In a separate bowl, whisk the flour, baking powder, and salt.
- Combine the buttermilk and vanilla. Add the dry ingredients and buttermilk mixture to the mixer in five alternating additions, starting and ending with the dry.
- Fold in the flour-coated sprinkles gently with a rubber spatula.
- Portion the batter into liners and bake at 350°F for 18–20 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
- Cool the cupcakes 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 the salt and vanilla bean paste and mix to combine.
- Gradually add the powdered sugar in two additions, beating about 3 minutes after each.
- Add heavy cream one tablespoon at a time until the frosting reaches the desired consistency.
- Pipe or spread the buttercream onto cooled cupcakes and serve.
Notes
*Store cupcakes at room temperature for 1–2 days, or refrigerate for up to one week. Bring chilled cupcakes to room temperature before serving for best texture and flavor.
If you enjoy these, try other cupcake recipes for variety.