Bright rainbow sprinkles and a soft, buttery cupcake make these the BEST homemade Funfetti Cupcakes. Fluffy homemade vanilla rainbow speckled cupcakes that are worlds better than anything you will find in a box!
In a large mixing bowl, add dry ingredients: flour, sugar, baking powder, and salt. Whisk to combine.
Add butter to dry mixture and cut in until mixture is crumbly. Set aside.
In a separate mixing bowl, whisk together eggs, milk, vanilla, and almond extract. Add to the dry mixture in two additions, stirring until just combined.
Fold rainbow sprinkles into batter.
Scoop about ⅓ cup of batter into lined cupcake tins.
Bake at 375-degrees for about 16-18 minutes, or until cooked through.
Remove the cupcakes from the oven. Leave them in the tin for about 5 minutes to set before removing to a cooling rack.
When cupcakes are done baking, prepare the buttercream with this recipe. (or your favorite frosting! See notes below.) Frost the cupcakes. Top with more sprinkles.
Video
Notes
Nutrition facts are for 1 cupcake without frosting
For a quick and easy cake flour substitute, use this guide.
Make these for different holidays by customizing them with different colored jimmies. Try red/green for Christmas, red/white/blue for fourth of July, red/pink for Valentine's Day, or orange/black/purple for Halloween.
Make Ahead Directions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Beat frosting before frosting cupcakes to make it fluffy again.
Storage: Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Freezer Directions: Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.