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funfetti cupcake recipe
- Total Time: 180 minutes
- Yield: 12 cupcakes 1x
- Diet: General
Description
A classic funfetti cupcake recipe enhanced with a tangy passion fruit curd center and topped with a smooth vanilla bean buttercream frosting.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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