These Funfetti Cupcakes are incredibly soft, packed with colorful sprinkles and topped with a simple, 2-ingredient glaze icing. Easy to whip up, both the cupcakes and the glaze are made without butter, keeping everything light and delicious.
They’re perfect for an any time treat, birthdays, and any occasion in between. Fluffy and cheerful, they’re sure to brighten your day or make a wonderful gift for someone who needs a little extra joy
Visual Instructions
Here are step by step pictures so you can see what the batter at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
- Egg mixture: In a large bowl, beat together 2 eggs, and 1 cup granulated sugar with an electric mixer on high speed for 4-5 minutes. Beat until the mixture is pale in color.
- Add 1 cup (230g)buttermilk or plain yogurt, ½ cup vegetable oil and 1 teaspoon vanilla extract. Beat on low speed until just combined, about 30 seconds.
- Flour mixture: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt
- Add the flour mixture to egg mixture, ⅓ at a time, beating on low speed with each addition just until combined.
- Add ⅓ cup (about 60g) rainbow sprinkles to batter and use a spatula to gently fold (mix) in just until combined.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. This gives the batter room to rise without overflowing. (Two-thirds is a bit more than halfway but less than three-quarters of the way to the top)
- Bake for 18 - 20 minutes or until the tops are golden and a skewer inserted into the center comes out clean. Leave to cool completely before topping with glaze icing.
- To make a thick glaze icing, combine 1 cup (120g) of powdered sugar with 1 to 2 tablespoons (15 - 30 ml) of water. Mix until smooth. Top the cooled cupcakes with a small amount of glaze icing at a time until you achieve your desired look.
Tips for making the cupcake batter
- Sprinkles: For cupcake batter, choose sprinkles that maintain their shape and color during baking. Jimmies (long, thin sprinkles) or confetti sprinkles (small, flat circles) are ideal. Avoid using nonpareils (tiny, round sprinkles), as they can dissolve or spread their color into the batter.
- Buttermilk alternative: You can use an equal amount of plain, unflavored yogurt or sour cream as a substitute. Alternatively, mix 2 teaspoons of lemon juice into 1 cup (245 ml) of whole (full-fat) milk. Stir and let it rest for 5 minutes before using.
- Beating the egg and sugar mixture for 4-5 minutes incorporates air and fully dissolves the sugar, resulting in a light, pale mixture that contributes to a fluffier texture.
Tips for making the glaze icing
- For a thinner glaze, add more water, 1 teaspoon at a time, until you reach your desired consistency.
- For a thicker glaze, add a bit more powdered sugar, 1 tablespoon at a time, and mix well. This way, you can adjust the glaze to your liking.
- Regular tap water works perfectly for making glaze icing. It helps keep the consistency just right, giving you better control over thickness.
- Hot water dissolves the powdered sugar too quickly, which can make the glaze thinner than you want.
Storage
At room temperature: Two days in an airtight container.
In the refrigerator: for about a week in an airtight container
In the freezer: Keep the cupcakes without the glaze icing in the freezer for up to 3 months. Prevent freezer burn by wrapping each cupcake in several layers of parchment paper before placing them in an airtight container or freezer-friendly zipper plastic bags.
To defrost, remove the cupcakes from the freezer and let them get to room temperature for about 1-2 hours.
Recipe
Funfetti Cupcakes with 2-Ingredient glaze icing
servings18 cupcakes
Easy to whip up, both the cupcakes and the glaze are made without butter, keeping everything light and delicious.
Ingredients
Egg mixture
- 2 large eggs (at room temperature)
- 1 cup (200g) white granulated sugar
- 1 cup (230g) buttermilk (see note 1 for substitute)
- ½ cup (120ml) vegetable or canola oil
- 1 teaspoon vanilla extract
Flour mixture
- 2 cups (240g) all purpose flour (same as plain flour-UK or use cake flour)
- 1 level teaspoon baking powder
- ¼ level teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
Sprinkles
- ⅓ cup (about 60g) rainbow sprinkles (see note 2)
Glaze icing
- 1 cup (120g) powdered (icing) sugar
- 1 to 2 tablespoons (15 - 30 ml) of water (regular tap water works well)
- A drop of gel or powdered food coloring (optional)
Instructions
- Line a cupcake or muffin pan with 12 paper liners (see note 3)
- Preheat the oven to 356° F / 180° C (160° C fan)
- Egg mixture: In a large bowl, beat together eggs, and granulated sugar with an electric mixer on high speed for 4-5 minutes. Beat until the mixture is pale in color.
- Add buttermilk or plain yogurt, vegetable oil and vanilla extract. Beat on low speed until just combined, about 30 seconds.
- Flour mixture: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda (bicarbonate of soda) and salt.
- Combine both: Add the flour mixture to egg mixture, ⅓ at a time, beating on low speed with each addition just until combined.
- Add sprinkles: Add the rainbow sprinkles to batter and use a spatula to gently fold (mix) in just until combined.
- Scoop the batter evenly into the cupcake liners, filling each about two-thirds full. This gives the batter room to rise without overflowing. (Two-thirds is a bit more than halfway but less than three-quarters of the way to the top)
- Bake: Bake for 18 - 20 minutes or until the tops are golden and a skewer inserted into the center comes out clean.
- Leave to cool completely before topping with glaze icing.
Glaze icing
- Combine powdered sugar with water (and coloring if using). Mix until smooth. (See note 4 for consistency)
- Top the cooled cupcakes with a small amount of glaze icing at a time until you achieve your desired look.
Recipe Notes
1. Buttermilk alternative: You can use an equal amount of plain, unflavored yogurt or sour cream as a substitute. Alternatively, mix 2 teaspoons of lemon juice into 1 cup (245 ml) of whole (full-fat) milk. Stir and let it rest for 5 minutes before using.
2. Sprinkles: For cupcake batter, choose sprinkles that maintain their shape and color during baking. Jimmies (long, thin sprinkles) or confetti sprinkles (small, flat circles) are ideal. Avoid using nonpareils (tiny, round sprinkles), as they can dissolve or spread their color into the batter.
3. Grease the cupcake liners with a quick spritz of nonstick cooking spray. It’s optional but helps prevent sticking when the cupcakes are unwrapped, even while still warm.
4. Glaze icing consistency:
- For a thinner glaze, add more water, 1 teaspoon at a time, until you reach your desired consistency.
- For a thicker glaze, add a bit more powdered sugar, 1 tablespoon at a time, and mix well. This way, you can adjust the glaze to your liking.
- Regular tap water works perfectly for making glaze icing. It helps keep the consistency just right, giving you better control over thickness. Hot water dissolves the powdered sugar too quickly, which can make the glaze thinner than you want.
Nutrition
Serving: 1cupcake | Calories: 217kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 95mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 21g | Calcium: 23mg | Iron: 0.2mg
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