Delicious Firework Funfetti Cupcakes with Creamy Buttercream
These funfetti cupcakes with a smooth, buttery frosting are quick and easy to make, perfect for celebrations or a colorful treat any day. The cupcakes are soft and moist with vibrant sprinkles, topped with a creamy buttercream that is indulgent yet balanced.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 ounces) funfetti cake mix (Pillsbury recommended)
- 3 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil (can substitute with light olive oil or melted coconut oil)
- 1 cup (240 ml) water, room temperature
- 1 cup (227 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–4 tablespoons (30–60 ml) heavy cream or milk
- 1/2 cup rainbow sprinkles (plus extra for decorating)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
- In a large bowl, combine the funfetti cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water. Mix with an electric mixer or whisk by hand until smooth and fully combined, about 2-3 minutes.
- Gently fold in 1/2 cup rainbow sprinkles with a spatula, being careful not to overmix.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full (about 1/4 cup or 60 ml per cupcake).
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the buttercream, beat 1 cup softened butter with 4 cups sifted powdered sugar until smooth and creamy (about 4-5 minutes). Add 2 teaspoons vanilla extract and 2 tablespoons heavy cream or milk, then beat again. Add more cream if needed to reach a spreadable consistency.
- Frost the cooled cupcakes using a spatula or piping bag. Decorate with extra rainbow sprinkles.
Notes
Use room temperature eggs and water for better texture. Gently fold in sprinkles to avoid color bleeding. Sift powdered sugar before mixing to avoid gritty frosting. Chill frosting if too soft before spreading or piping. Store cupcakes at room temperature up to 2 days or refrigerate up to 5 days. Freeze unfrosted cupcakes for up to 3 months.
Nutrition
- Serving Size: 1 cupcake with frost
- Calories: 375
- Sugar: 38
- Sodium: 210
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 0.5
- Protein: 3
Keywords: funfetti cupcakes, buttercream frosting, easy cupcakes, colorful cupcakes, celebration dessert, quick dessert, party cupcakes