Homemade Funfetti Cupcakes

These colorful Homemade Funfetti Cupcakes are made from scratch for that irresistible flavor. The festive pops of color from the sprinkles make this dessert perfect for any party or celebration.

Everyone loves a tender, delicious cupcake. They’re the perfect size for serving, you don’t need any knives or forks, and let’s face it, they’re cute.

So, why not add sprinkles to make them super bright and colorful?! The sprinkles don’t necessarily have a flavor, but they do have color and a bit of crunch, which makes them fun.

Use all the colors of the rainbow, or customize them and use just your favorite color. I hear purple is a trendy color.

Go all green for St. Patrick’s Day, red for Valentine’s Day, and red, white, and blue for the 4th of July.

Whatever the occasion, these Homemade Funfetti Cupcakes will be a hit.

Making Homemade Funfetti Cupcakes

This recipe makes 20 cupcakes, so line two muffin pans with 20 liners. Also, preheat the oven to 350°.

Next, whisk your dry ingredients together, then set aside. More specifically, cake flour, baking powder, baking soda, and salt.

The recipe gives you measurements for both cake flour and all-purpose flour, but please, use the cake flour if you have it.

Cake flour has less protein, which results in less gluten, thus your cupcakes will be lighter. Please note the measurements are different if you use the all-purpose vs. the cake flour.

It’s not such a huge difference, however, that you can’t use the all-purpose flour, especially if that’s all you have. I’ve used both and they both result in scrumptious, completely munchable cupcakes.

Ok, then, sorry for the detour; back to the recipe.

In a large bowl, beat the sugar and butter together until light and fluffy, about two minutes.

Then, add in the egg whites and vanilla extract, scraping sides as you go. Stir in the sour cream, which helps to insure the cupcakes will be nice and moist.

Next, stir in the flour mixture and the milk, alternating between the two. Start with the flour mixture, then add half the milk, flour, rest of milk, then end with the flour mixture. Avoid over mixing.

Fold in the sprinkles just until mixed, then pour the batter evenly into the 20 liners.

Bake cupcakes 18 – 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with tiny crumbs. In other words, the toothpick should not be wet.

Once done baking, let them cool a few minutes in the pan, then remove them to a wire rack to cool completely.

Meanwhile, you can start the frosting.

Making Vanilla Buttercream Frosting

In a large bowl, beat the butter and vanilla until light and fluffy.

Next, add two cups of powdered sugar and 2 tablespoons of the milk or heavy cream, and beat until combined.

Add the remaining two cups of powdered sugar and last tablespoon of milk, beating until fully incorporated. If it’s too thick, add small amounts of milk until you reach desired consistency.

Tips and Suggestions

• For sprinkles, make sure to use either the longer type, sometimes called Jimmies, or use the flat circles. Avoid nonpareils (tiny balls) as they quickly bleed their color into the batter.
• Whole milk and full fat sour cream work best in this recipe for both taste and texture. You can use a lower fat milk or plain yogurt, but the texture and flavor will be different, not as light.
• Bringing ingredients to “room temperature” is important for the batter to mix together nicely. Use this tip for all your baked goods.
• If piping your frosting on and you want to add more sprinkles, make sure you add the sprinkles quickly so they stick. In other words, the frosting will set up once piped, and if you wait too long, the sprinkles will bounce right off. I work in batches of 3; pipe 3 cupcakes then add sprinkles.
• If you spread your frosting on, you can stir more sprinkles into the frosting first, or sprinkle them on top after you’ve frosted the cupcakes. Same as with piping, however, sprinkle them on after frosting 2 or 3 cupcakes (before the frosting sets up).
• Freeze frosted (or unfrosted) cupcakes in tightly sealed container for about 3 months.

More Cupcake Recipes:

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Homemade Funfetti Cupcakes

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