Preheat your oven to 350 degrees.
Line a 12-cup muffin pan with parchment paper liners and set aside.
In a large bowl, add your dry ingredients (flours, sugar, baking powder, salt) and stir together until mixed thoroughly.
With a handheld or stand mixer add your butter a few cubes at a time to your dry ingredients until all is added. Your batter will still be very dry.
Follow by adding in your eggs to your dry ingredients until fully incorporated.
Add in your milk and vanilla and mix for 2 minutes on medium speed until batter is fully mixed and smooth.
Lastly, fold in your rainbow sprinkles to your batter using a spatula until mixed.
Fill your cupcake liners with batter 3/4 full, and bake cupcakes for 15 – 20 minutes depending on the heat of your oven (mine went for closer to 20 minutes). Use the toothpick test to see if batter is fully baked through at 15 minutes, and place back in the oven if batter is still wet. Test again with a toothpick at 20 minutes.
Allow your cupcakes to completely cool before frosting them.
To create your frosting, place your butter in a medium sized bowl and mix with a handheld or stand mixer until smooth. Slowly add in your powdered sugar a little bit at a time until fully mixed and smooth. Lastly, add in your vanilla and mix until combined.
Top each cupcake with your frosting, and finish off by sprinkling each with rainbow sprinkles.
This recipe has been adapted from Brown Eyed Baker’s Homemade Funfetti Cupcake recipe.
