Who can resist classic funfetti cupcakes? Not me! What about funfetti cupcakes topped with chocolate fudge buttercream? Now I have you interested, huh? These cupcakes are similar to a classic yellow cupcake with chocolate frosting, but with loads of fun sprinkles added in!
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I think I have officially provided you with about a million different yellow cake and chocolate frosting desserts (did you see my Classic Yellow Birthday Cake, or my Marble Birthday Sheet Cake?). Well, now here is a fun cupcake version for you to bake!
I took a classic funfetti cupcake and added rich chocolate fudge frosting on the top. The chocolate frosting really takes these party cupcakes up a notch! Add some sprinkles and you’re in business.
Read on to see how to make these yummy celebratory treats!
Ingredients for Classic Funfetti Cupcakes
There are a few special ingredients when it comes to these funfetti cupcakes. Check it out below!
Buttermilk – Buttermilk is the secret ingredient to making these cupcakes extra moist. If you don’t have buttermilk on hand, you can use full-fat greek yogurt or full-fat sour cream as a substitute. Just use equal parts to what the recipe calls for!
Sprinkles – There are sooooo many types of sprinkles out there! But for funfetti cupcakes, it’s best to stick with just good old sprinkles like these. They don’t bleed their colors throughout the cupcakes which gives them a nice, uniform funfetti look!
Dutch Processed Cocoa – Ok. I LOVE Dutch-processed cocoa. It gives cakes, cookies and frostings such a decadent, fudgy chocolate flavor! It has a slightly higher fat content than regular Hershey’s cocoa powder and is also less acidic, giving it a rich, deep chocolate taste. My all-time favorite cocoa powder to use is the Rodelle Dutch Processed Cocoa. Use this in your frosting for the fudgiest flavor. It will really up the ante on these classic funfetti cupcakes! Who needs boring vanilla frosting anyway??
High Altitude Adjustments for Cupcakes
For reference, I live at 5,800 feet. These adjustments would likely give you the result that you are looking for if you live within a few hundred feet of where I am at. But high altitude baking can be a lot of trial and error! I’ll provide my explanations below for each adjustment I made. This should then give you a starting point to go off of to experiment with your own ingredients at whatever elevation you live at! I would also recommend checking out this guide here.
- Flour – increase by 1 tbsp. Additional flour helps to strengthen the structure of the baked good so that it will rise correctly. At 3,500 feet, add 1 more tbsp. of flour per recipe. For each additional 1,500 feet, add one more tablespoon.
- Baking Soda – decrease to 1/8 tsp. You can see this table on King Arthur’s website for how to adjust leavening agents for higher elevations (scroll down a ways to the “Leavening” section on their site). For my elevation, I typically cut all leavening agents in half. This allows for the right chemical reactions to happen between the other ingredients for the perfect rise. If there is too much leavening within the batter, not all of it gets used up (not all of it reacts with the other ingredients), so you are left over with a soapy bitter-tasting baked good due to the excess baking soda or baking powder in the batter.
- Baking Powder – decrease to 1/4 tsp. Same reasoning as for the baking soda.
- Granulated Sugar – decrease by 1/2 tbsp. This should hold true at most high elevations. Always decrease your sugars by 1 tbsp. per cup.
- Eggs – use 3 instead of 2. This will keep the baked good from drying out at a higher baking temperature and evaporation rate. If I am baking a cake or cupcakes, I like to add one more egg to increase the liquids in the recipe. This should hold true at most higher elevations, but experiment with it, of course!
- Increase oven temperature to 360° F. Since rising and evaporation proceed more quickly at higher elevations, you will want to use a higher baking temperature to set the structure of the baked goods so that they don’t sink in the middle and dry out on the edges. I recommend starting with increasing the baking temperature stated in the recipe by 15° F and go up from there in small increments (all the way up to 25° F increase if needed).
- Decrease baking time by 5 or more minutes. This is because you will be baking at a higher temperature. You don’t want your cupcakes to burn! I usually decrease by 5-8 minutes per 30 minutes of baking time and adjust from there. Keep a close eye on your dessert in the oven while you are experimenting with time and baking temps.
I hope that you enjoy these funfetti cupcakes topped with fudgy chocolate buttercream frosting! These would be great for any special occasion, or just because. There’s always time for funfetti cupcakes!
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Classic Funfetti Cupcakes with Chocolate Fudge Buttercream
Ingredients
For the Cupcakes
- 1¼ cup + 2 tbsp cake flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- ⅔ cup full-fat buttermilk (room temperature)
- ⅓ cup sprinkles
For the Chocolate Fudge Buttercream
- ⅓ cup unsalted butter (room temperature)
- 3½ cups powdered sugar
- ½ cup Dutch processed cocoa powder
- 3 tbsp heavy cream or milk
- ⅛ tsp salt
- 2 tsp vanilla extract
- sprinkles (for topping!)
Instructions
For the Funfetti Cupcakes
- See the "Notes" section below for high altitude instructions!
- Preheat oven to 350°F and line a muffin tin pan with 12 cupcake liner. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar on medium speed until light and fluffy (about 5 minutes).
- Add the eggs one at a time, beating with each addition until incorporated. Beat in the vanilla.
- Turn the mixer to low and alternate adding the dry and wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
- With a sturdy spoon or spatula, mix in the sprinkles. Fill each liner three-fourths full with batter.
- Bake cupcakes for 20-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cupcakes cool in the pan on a wire rack before frosting.
For the Chocolate Fudge Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter on medium speed until creamy (about 2 minutes).
- Add the powdered sugar, cocoa powder, heavy cream, salt and vanilla and beat on low speed for 30 seconds. Increase the speed to high and beat until fully combined. Add ¼ cup of powdered sugar or 1 tbsp. of heavy cream as needed until the desired consistency is reached. Add an additional pinch of salt if desired. Pipe or spread onto cooled cupcakes and sprinkle with extra sprinkles. Enjoy!
Notes
- Cupcakes can be stored frosted at room temperature in an airtight container for up to 3 days
- You can make cupcakes ahead and freeze them. When ready to eat, simply defrost at room temperature and then frost with the buttercream
- Flour – increase by 1 tbsp
- Baking Soda – decrease to 1/8 tsp
- Baking Powder – decrease to 1/4 tsp
- Granulated Sugar – decrease by 1/2 tbsp
- Eggs – use 3 instead of 2
- Increase oven temperature to 360° F
- Decrease baking time by 5 or more minutes
