Homemade Funfetti Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• ½ cup rainbow sprinkles (plus extra for topping)
• 1 cup unsalted butter, softened for frosting
• 4 cups powdered sugar
• 2 teaspoons vanilla extract for frosting
• 2-4 tablespoons heavy cream (as needed for consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture, mixing until just combined.
6. Gently fold in the rainbow sprinkles using a spatula.
7. Using a spoon or a cookie scoop, fill each cupcake liner about 2/3 full with batter.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely before frosting.
10. In a large bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar, mixing on low until combined. Then, add the vanilla and enough heavy cream to reach your desired consistency.
11. Once the cupcakes are completely cooled, use a piping bag or a knife to spread the fluffy vanilla frosting on top and finish with a sprinkle of additional rainbow sprinkles.