Classic Funfetti Cupcakes with Chocolate Fudge Buttercream
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!
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
Helpful Tools