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Funfetti Vanilla Cupcakes // Fork in the Kitchen

Funfetti Vanilla Cupcakes {2 Year Birthday}

Funfetti Vanilla Cupcakes - extra moist, light, and fun cupcakes made with vanilla bean paste.
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 16 minutes
Servings: 24 cupcakes
Author: Becca Mills


  • 2 1/2 cups cake flour*
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter 2 sticks, room temperature
  • 1 1/2 cups white sugar
  • 2 whole eggs room temperature
  • 1 egg white room temperature
  • 1 cup milk
  • 3 Tablespoons vanilla paste or extract
  • 1/2 cup sprinkles any except nonpareils - the small balls


  • 1 cup butter room temperature
  • 1 Tablespoon milk
  • 1 Tablespoon vanilla paste
  • 4 cups powdered sugar


  • Pre-heat oven to 375°F. Line 24 cupcakes.
  • In a large bowl, sift together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter. Add in sugar and continue to cream together. Add eggs one at a time until mixed.
  • Alternate adding dry ingredients and milk, beginning and ending with the dry ingredients; mix until just together. Stir in vanilla and sprinkles.
  • Fill cupcake liners approximately 2/3 full. Bake for 15-17 minutes; remove from oven when cupcakes are set and bounce back when lightly touched. Remove from pan and let cool.


  • Begin beating butter, add 1 cup powdered sugar. Add milk and vanilla paste. Continue adding remaining powdered sugar and beat between each additional until mixed well.
  • Whip for an additional 3-4 minutes on medium-high speed to create a light, fluffy frosting. Frost cooled cupcakes and top with sprinkles.


*If you don't have cake flour, create your own:
For every 1 cup of all-purpose flour, remove 2 Tablespoons of the all-purpose flour (you can return it to your canister to save it). Add in 2 Tablespoons of corn starch. Sift together several times.
**I've also used almond and coconut milk in these cupcakes without any problems!
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