Vanilla Funfetti Cupcake Recipe | A dense delicious cupcake packed with vanilla flavor and fun sprinkles. The perfect cupcake for any party. Easy to customize to a color scheme or theme. This is by far my favorite go to vanilla cupcake recipe. It’s not a party without sprinkles. Next time you’re planning a party make sure to add this Vanilla Funfetti cupcake Recipe to the list!
There are a lot of reasons you want to make the best vanilla cupcake you can. One of them being a bake sale. I love being able to offer homemade goodies at my bake sale. That’s how you gain return customers. Add a delicious frosting and you’re set. Use this basic vanilla cupcake recipe and make different flavors of frosting to bring a variety to the sale. Some of my favorite frosting recipes are DOLE WHIP PINEAPPLE CREAM CHEESE BUTTER FROSTING, BLUEBERRY CREAM CHEESE FROSTING AND THE ULTIMATE DARK CHOCOLATE CREAM CHEESE FROSTING. Click here for over 50 frosting recipes—->>>>FROSTING
Something I do is….when I’m making cupcakes from scratch I make two batches. One to use then and one to put in the freezer. Right now I have two containers in my freezer one with this Vanilla Cupcake batter and one with my Devil’s Food Cake Cupcake batter. Now I’m ready for any surprise desserts I might need to make in a pinch.
Vanilla Funfetti Cupcakes
For the Vanilla Funfetti Cupcake Recipe
- 1 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 1/2 cups granulated sugar
- 2 large eggs
- 4 large egg yolks
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 4 tablespoons sprinkles
For the Vanilla Funfetti Cupcake Recipe:
Preheat oven to 350°. Line 24 muffin cups with liners. In a large mixing bowl beat butter until light and fluffy, add vanilla extract. Whip until combined; slowly add sugar and continue beating until combined. Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated. In a separate bowl whisk together the flour, baking powder and salt. Alternate adding the flour mixture and the heavy cream to the butter mixture until combined. Fold in sprinkles. Fill to three fourths full (one ice cream scoop). Bake 20 to 25 minutes. Cool completely before add frosting.
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