Semi – Funfetti Cupcakes

Just by reading the name of these cupcakes you’re probably confused. So here’s why. They’re semi – funfetti cupcakes because they have the sprinkles in the batter but I didn’t coat the frosting in sprinkles, keeping the funfetti bit subtle.

Now that that’s clarified, it’s the Christmas season! Though here in Hong Kong it’s still 26 degrees! It’s swinter!

It’s finally Christmas break which meant a Christmas party on the last day of term. Which is why I decided to make these vanilla cupcakes. If you’ve seen my classic vanilla cupcake recipe, this is basically the same thing with the addition of sprinkles. Brining these to a party will definitely be a big hit!

Once again I bring to you a super simple recipe. Everything required are everyday ingredients. You’ll probably have these ingredients already. Even if you don’t, they’re so simple to get your hands on.
So what does it actually call for? All purpose flour, leavening agents (baking powder and soda), salt, white sugar, melted butter, vanilla extract, yogurt and milk. Whisk it all together and bippity boppity boo, you’ve got batter!
The regular funfetti box cake mixes usually call for oil. The oil keeps the cupcakes moisture and brings a delicate texture. However, I decided to use butter with the addition of yogurt. It does a brilliant job making it soft and moist while giving it a buttery taste.
Using melted butter, when mixing in the sugar there will be a gritty texture. But don’t worry, it’s suppose to be like that. I promise, once the dry ingredients are mixed in with a bit of elbow grease, it’ll look just fine.
You MUST be CAREFUL when mixing in you sprinkles. Depending on the type of sprinkles you use, the color may bleed when folding them into the batter. So make sure you don’t over mix it.  I used cylindrical sprinkles which didn’t bleed when folding them into the batter. However, the ones I bought were colored in pastel shades. Therefore when the cakes were baked, there wasn’t the pop of color funfetti cupcakes are known for. I’d advise you buy the ones bright in color!
Then all you’ve got to do it divide them into a lines cupcake tin and bake them for 20 minutes at 176 degrees Celcius.
Now whats a cupcake without frosting? This is a standard vanilla buttercream frosting requiring butter, icing sugar, salt, vanilla extract and whipping cream. As buttercream is literally butter and sugar whipped together, the salt help cut the sweetness a bit. Also, I used whipping cream because I couldn’t find heavy cream or half-and-half anywhere. If you can get heavy cream or half-and-half, use that because it helps make the frosting stiffer. Though using whipping cream was pretty good. I got it to a good consistency where the buttercream is spreadable but will hold it’s shape very well.
At first I wanted to dye the buttercream a light blue color but I only had red and green food coloring. So I settled for a very light, pale green color. 1. it matches the Christmas theme and 2. it’s the color of my house! (Not an actual house. If you go to a school with a British system, you’ll know what I mean.)
And finally the final step! Coat your cupcakes with ore sprinkles! I simply dusted mine in icing sugar for it to be “snow” and because I didn’t like the colors of the sprinkles I bought… I used a star tip to pipe a swirl. You can frost them in your own preference but make sure the cupcakes are completely cool or the buttercream will start melting!
Soft, moist, light and fluff with a buttery smooth taste, the famous funfetti cupcake and vanilla buttercream duo will be a childhood throwback session.
  • 1 2/3 cups All – Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 cup unsalted Butter, Melted
  • 1 cup Granulated Sugar
  • 1 large Egg
  • 1/4 cup Yogurt (plain or vanilla, greek yogurt, sour cream)
  • 3/4 cup Milk (soy, cow, almond)
  • 2 teaspoons Vanilla Extract
  • 55 grams (1 small tube) rainbow Sprinkles
  • 3/4 cup (170g) Unsalted Butter, softened to room temperature
  • 2 1/2 cups Icing sugar
  • 1/4 cup (60ml) Whipping Cream (or heavy or half-and-half)
  • 2 teaspoons Vanilla Extract
  • Salt, to taste
  • 2-3 small drops of Green Food Coloring (optional)
  1. Preheat the oven to 176 degree Celcius and line the muffin tin with cupcake liners. Set aside.
  2. In a large microwave-safe bowl melt the butter in the microwave. Whisk in the sugar – the mixture will seem odd with a gritting texture. Refrigerate it for one minute to chill. Meanwhile, in a medium bowl, sieve and mix together flour, baking powder, baking soda and salt.
  3. Stir in egg, yogurt, milk and vanilla extract to the butter-sugar mixture. Combine the dry ingredients. Keep mixing until no lumps remain. The batter will be thick. Slowly stir in sprinkles ensuring you don’t over mix or the sprinkles will bleed their color.
  4. Divide the batter among the lined muffin tin. Bake for about 20 minutes of when inserting a tooth pick, it comes out clean. Allow cupcakes to cool in the tin for 3 minutes then completely cool on a wired rack.
  5. For the frosting, soften the butter on medium speed in a medium bowl. Beat for about 3 minutes until smooth and creamy. Add the icing sugar, cream and vanilla extract. Beat on low for 1 minutes then gradually increase the speed beating for another 3 – 4 minutes.
  6. Frost the cooled cupcakes and top with sprinkles or icing sugar.
  • For the buttercream, I ended up adding about 1-2 more tablespoons of whipping cream because I felt that it was too thick. It it’s too thin, add some more icing sugar.
  • Adding salt is to your own preference and omitting it from the recipe is completely fine as well. I put in about 2-3 small pinches of salt.
  • I used an ice cream smooth to scoop the batter into the muffin tin. It makes things less messy and helps measure how much batter is in each one for an even height of cupcakes.
  • Cupcakes can be started in an airtight contained at room temperature for up to 3 days. Stored in a refrigerator, they’ll last up to 5 days.

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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