Funfetti Cupcake Recipe

I love a classic funfetti cupcake, but sometimes I want something with a little extra zip.

This funfetti cupcake recipe takes that nostalgic, colorful favorite and adds a secret, bright surprise inside. We’re caking a classic rainbow sprinkle cupcake with a tangy, vibrant passion fruit curd filling, topped with a smooth vanilla bean buttercream. This specific funfetti cupcake recipe is an easy-to-follow process perfect for home bakers who want to add a gourmet touch to their family baking without spending all day in the kitchen.

Ingredients

• FOR THE FUNFETTI CUPCAKES:
  240 g (2 cups) all-purpose flour: Use standard all-purpose flour for the best rise and texture in this recipe. Avoid cake flour, as it can make the cupcakes too light for holding the filling.
  200 g (1 cup) granulated sugar: Standard white sugar adds sweetness and moisture to the batter.
  10 g (2 teaspoons) baking powder and 3 g (1/2 teaspoon) fine sea salt: Baking powder is essential for leavening; ensure it’s fresh for a good rise. Salt balances the sweetness.
  113 g (1/2 cup) unsalted butter, softened: Softened butter is critical for proper creaming with the sugar; make sure it’s at room temperature for a fluffy texture.
  2 large eggs, at room temperature: Room temperature eggs create a smoother emulsion when combined with the butter and sugar, resulting in a lighter crumb.
  120 ml (1/2 cup) whole milk, at room temperature: Use whole milk for rich flavor and moisture. Room temperature milk prevents the batter from seizing during mixing.
  5 ml (1 teaspoon) alcohol-free vanilla extract and 60 g (1/4 cup) rainbow sprinkles (jimmie style): Choose jimmie-style sprinkles (the cylinder shape) rather than nonpareils (tiny balls), as nonpareils tend to bleed color into the batter more easily when baked.
• FOR THE TANGY PASSION FRUIT CURD:
  120 ml (1/2 cup) fresh passion fruit pulp, strained: This amount comes from about 6-8 passion fruits; ensure you strain out the seeds to achieve a smooth curd consistency.
  100 g (1/2 cup) granulated sugar, 2 large egg yolks, 5 g (1 tablespoon) cornstarch: The egg yolks add richness and color, while the cornstarch acts as a stabilizer and thickening agent.
  55 g (1/4 cup) unsalted butter, cold and cubed: Adding cold butter off the heat makes the curd smooth and glossy without overheating the eggs.
• FOR THE VANILLA BEAN BUTTERCREAM:
  226 g (1 cup) unsalted butter, softened: Make sure this butter is very soft for whipping; this creates a light and fluffy frosting base.
  480 g (4 cups) powdered sugar, sifted: Sifting is crucial here to prevent lumps in the buttercream; measure before sifting for accuracy.
  30 ml (2 tablespoons) whole milk or heavy cream and 5 ml (1 teaspoon) alcohol-free vanilla extract: Use milk or cream to adjust the consistency; add gradually for a thick, pipeable frosting.
  2.5 ml (1/2 teaspoon) vanilla bean paste: The paste adds both intense vanilla flavor and beautiful small black flecks for visual appeal; use extra extract if you don’t have paste.

Instructions

1. PREPARE THE PASSION FRUIT CURD:
   Combine the strained passion fruit pulp, sugar, egg yolks, and cornstarch in a small saucepan over medium-low heat. Whisk constantly for 5-7 minutes until the mixture thickens significantly and coats the back of a spoon; do not allow it to boil. Remove from heat, whisk in the cold cubed butter until smooth, then transfer to a bowl and chill thoroughly (at least 2 hours) until firm.
2. BAKE THE CUPCAKES:
   Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk the flour, sugar, baking powder, and salt together; set aside. In a separate large bowl, cream the softened butter until light and fluffy (about 2 minutes), then beat in the eggs one at a time, followed by the vanilla extract.
3. COMBINE AND FOLD:
   Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix the batter.
   Gently fold in the rainbow sprinkles using a spatula until evenly distributed. If the sprinkles look like they are starting to bleed color, stop mixing immediately and fold a little more gently.
4. FILL, BAKE, AND COOL:
   Divide the funfetti cupcake batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
5. CORE AND FILL:
   Once completely cool, use a small paring knife or corer to remove a small cone from the center of each cupcake, reserving or discarding the removed cake pieces. Spoon about 15 ml (1 tablespoon) of the chilled passion fruit curd into each cored cavity, filling it completely.
6. MAKE THE BUTTERCREAM:
   In a large bowl, beat the softened butter until creamy (2-3 minutes). Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Beat in the milk, vanilla extract, vanilla bean paste, and a pinch of salt; increase speed to high and beat for 2-3 minutes until light and fluffy.
7. FROST AND GARNISH:
   Using a piping bag or offset spatula, generously frost each filled funfetti cupcake with the vanilla bean buttercream. For a polished look, reserve a small amount of passion fruit curd to drizzle over the top, and sprinkle with extra rainbow sprinkles.

Time-Saving Tips and Make-Ahead Strategies

When preparing this funfetti cupcake recipe, you can save time by making certain components ahead. The passion fruit curd can be stored in an airtight container in the refrigerator for up to 3 days before assembly.

• Bake the cupcakes one day ahead. Let them cool completely before storing in an airtight container at room temperature.
• For longer storage, freeze the unfrosted cupcakes for up to 3 months. Thaw completely before coring and filling.
• To store finished funfetti cupcakes: If you’re decorating a day ahead, refrigerate them overnight and let them come to room temperature for about 30 minutes before serving.

Recipe Variations and Flavor Pairings

If you’re looking for different twists on this funfetti cupcake recipe, here are some easy adjustments:

• For a milder flavor: If passion fruit is difficult to find or too intense for your taste, you can swap it out for a lemon curd or raspberry filling.
• For a simpler version: Skip the filling altogether for a straightforward funfetti cupcake; simply frost the baked cupcakes with the vanilla bean buttercream. Sometimes, when making these for my kids, I skip the passion fruit core entirely and just fill them with extra frosting; the bright sprinkles are enough of a surprise on their own.
• Funfetti cake version: This funfetti cupcake recipe easily scales up to a two-layer 8-inch cake. Increase the baking time to 25-30 minutes and follow the same steps for coring and filling between layers.

FAQs about Funfetti Baking

Q: Why are my sprinkles bleeding color into the batter?

A: This happens when the sprinkles are folded in too early, or when the batter is overmixed. To prevent this, fold them in gently at the very last step. I have also found that using high-quality jimmie-style sprinkles, rather than nonpareils, makes a huge difference in keeping the colors vibrant for this funfetti cupcake recipe.

Q: Why did my passion fruit curd become lumpy?

A: Lumps usually occur when the cornstarch isn’t fully incorporated before cooking, or if the curd overheats. Ensure you whisk vigorously and keep the heat low during cooking. A good trick is to whisk the cornstarch with the sugar before adding the yolks and fruit pulp to ensure it’s fully combined and lump-free.

Q: Can I use oil instead of butter in the cupcake batter?

A: While oil makes a moist cupcake, using softened butter provides a richer flavor and structure for creaming. This creaming process is essential for achieving the best texture in this recipe, and the resulting structure better supports the heavier filling without collapsing, making it ideal for a funfetti cupcake recipe like this one.

Q: What is the best way to core a cupcake?

A: For clean results, use a dedicated cupcake corer tool. If you don’t have one, use a small paring knife to carefully cut a small cone shape from the center. Make sure to leave enough cake at the base to prevent the filling from leaking out, especially with a liquid curd filling.

Q: How can I adjust this recipe for different dietary needs?

A: You can use a gluten-free all-purpose blend in place of the regular flour at the same ratio. For dairy-free, substitute non-dairy milk and butter alternatives. However, the curd filling requires dairy butter and egg yolks for the best texture and flavor, so a non-dairy curd replacement might be needed for a fully dairy-free funfetti cupcake recipe.

Conclusion

This funfetti cupcake recipe with a tangy passion fruit surprise core offers a delightful twist on a classic treat, proving that homemade baking can be both fun and sophisticated for family celebrations. Try this recipe for your next family event, and be sure to save it to your Pinterest board for easy access next time you need a special dessert idea.

funfetti cupcake recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily Carter
• Total Time: 180 minutes
• Yield: 12 cupcakes 1x
• Diet: General

Print Recipe

Pin Recipe

Description

A classic funfetti cupcake recipe enhanced with a tangy passion fruit curd center and topped with a smooth vanilla bean buttercream frosting.

---

Ingredients

Scale 1x2x3x

• For the Funfetti Cupcakes:
• 240 g all-purpose flour
• 200 g granulated sugar
• 10 g baking powder
• 3 g fine sea salt
• 113 g unsalted butter, softened
• 2 large eggs, room temperature
• 120 ml whole milk, room temperature
• 5 ml vanilla extract
• 60 g rainbow sprinkles (jimmie style)
• For the Passion Fruit Curd:
• 120 ml fresh passion fruit pulp, strained
• 100 g granulated sugar
• 2 large egg yolks
• 5 g cornstarch
• 55 g unsalted butter, cold and cubed
• For the Vanilla Bean Buttercream:
• 226 g unsalted butter, softened
• 480 g powdered sugar, sifted
• 30 ml whole milk or heavy cream
• 5 ml vanilla extract
• 2.5 ml vanilla bean paste
• pinch fine sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Passion Fruit Curd: Combine passion fruit pulp, sugar, egg yolks, and cornstarch in a small saucepan over medium-low heat. Whisk constantly for 5-7 minutes until the mixture thickens. Remove from heat and whisk in the cold cubed butter. Chill thoroughly for at least 2 hours until firm.
2. Prepare Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. Whisk together flour, sugar, baking powder, and salt in a bowl. Cream the softened butter in a separate large bowl until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
3. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix on low speed until just combined. Gently fold in the rainbow sprinkles using a spatula.
4. Bake and Cool Cupcakes: Divide batter evenly among the prepared muffin cups, filling each two-thirds full. Bake for 18-22 minutes, or until a wooden skewer comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Core and Fill: Once cool, use a small paring knife or corer to remove a small cone from the center of each cupcake. Spoon approximately 1 tablespoon of the chilled passion fruit curd into each cored cavity.
6. Make the Buttercream: Beat the softened butter until creamy in a large bowl. Gradually add the sifted powdered sugar, beating after each addition. Beat in milk, vanilla extract, vanilla bean paste, and salt; increase speed to high and beat for 2-3 minutes until light and fluffy.
7. Frost and Garnish: Generously frost each filled cupcake with the vanilla bean buttercream. Garnish with a drizzle of reserved passion fruit curd and extra rainbow sprinkles if desired.

Notes

To avoid lumps in the curd, ensure the cornstarch is fully incorporated before cooking and keep the heat low while whisking constantly. When adding sprinkles to the batter, fold them in gently and avoid overmixing to prevent the colors from bleeding. Jimmie-style sprinkles hold up better than nonpareils.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 390 kcal
• Sugar: 42 g
• Sodium: 120 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg