Homemade Funfetti Cupcakes: Pure Joy, Baked from Scratch

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2

   In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
3. 3

   In the bowl of a stand mixer with the paddle attachment, beat the softened butter and vegetable oil on medium speed until combined (1-2 minutes).
4. 4

   Gradually add the granulated sugar to the butter mixture, beating on medium-high speed until light and fluffy (3-5 minutes), scraping down the bowl as needed.
5. 5

   Reduce mixer speed to medium. Add eggs one at a time, beating well after each. Stir in vanilla extract.
6. 6

   With the mixer on low speed, add one-third of the dry ingredients, mix until just combined, then add half of the buttermilk. Continue alternating, ending with the dry ingredients. Mix until just combined; do not overmix.
7. 7

   Gently fold in the rainbow sprinkles by hand with a rubber spatula until just distributed.
8. 8

   Divide batter evenly among prepared muffin cups, filling each about two-thirds full.
9. 9

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
10. 10

    Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
11. 11

    For the Vanilla Buttercream: In a stand mixer, beat softened butter on medium speed until creamy (2-3 minutes).
12. 12

    Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low, then increase to medium-high.
13. 13

    Slowly add heavy cream or milk, 1 tablespoon at a time, until desired consistency is reached. Beat on high for 2-3 minutes until light and fluffy.
14. 14

    Once cupcakes are completely cool, frost generously and decorate with extra rainbow sprinkles.