These funfetti donut cupcakes are perfect for any birthday bash! They have a moist, funfetti cupcake base and vanilla bean buttercream topped with mini funfetti donuts and lots of rainbow sprinkles!
Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla bean paste and whisk until fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
Mix half of the dry ingredients into the egg mixture, then add in the milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.
Then gently fold in the rainbow sprinkles.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the funfetti cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with extra rainbow sprinkles if desired!
Vanilla Buttercream
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.
Add in the vanilla bean paste and beat the frosting on high for 4-5 minutes until lightly and fluffy.
If needed, add in cream 1 tablespoon at a time until desired consistency is reached.
Frost cooled funfetti cupcakes with the vanilla buttercream, then garnish with mini funfetti donuts and more rainbow sprinkles!
Notes
The mini funfetti donuts are made with all the same ingredients as the cupcakes and come together in about 15 minutes! Be sure to check out the blog post for the full recipe!These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with mini donuts until right before serving.