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Homemade Funfetti Cupcakes
If you love homemade vanilla cupcakes topped with homemade vanilla frosting and loads of sprinkles‚ then these Funfetti Cupcakes are for you!
VANILLA CUPCAKES WITH POPS OF COLOR
Is there anything better than a soft and fluffy homemade cupcake with the most deliciously creamy frosting? I love a good boxed cake mix as much as anyone but sometimes it’s nice to get into a day of baking and enjoy making something from scratch. This recipe for Funfetti Cupcakes is easier to make than you might think. Transform your classic vanilla cupcake into a whole new level with its vibrant colors from the sprinkles that add a fun and colorful touch. The secret to their moistness lies in the combination of whole milk and oil‚ creating a melt-in-your-mouth fluffy texture with every bite.
FREQUENTLY ASKED QUESTIONS (FAQ’S):
What kind of piping tip should I use? For best results‚ if you are using a piping bag with a tip‚ you need to make sure the tip is large enough that the sprinkles will be able to go through. This is why I used the Wilton 2A round tip (paid affiliate link). However‚ frosting with a butter knife works just fine too! What’s the best kind of sprinkles to use? I find that the rainbow‚ jimmie style sprinkles work the best for funfetti rather than the small round sprinkles. What other frosting can I use? Cream cheese frosting or white chocolate frosting or even a chocolate frosting would be good as well. How to properly measure flour? First‚ I suggest using a scale‚ but if you don’t have one‚ try the scoop and level method. It’s really important you don’t overmeasure your flour or they will turn out dry because there is too much flour. Do not measure from the flour bag! Pour the flour into a larger bowl. Grab a fork or whisk and carefully fluff the flour so it’s nice and light. Use a spoon to scoop some of the flour off the top of the fluffy part and put it into the measuring cup. Continue so it makes a little mountain over the measuring cup. Then grab a butter knife and use the back‚ flat edge to run over the rim and wipe off any excess flour back into the container. Do not pack it into the measuring cup. How to store Funfetti Cupcakes? Keep them at room temp in an airtight container for up to 4 days. Freeze for up to 3 months. I suggest freezing without the frosting on top if possible and making the frosting fresh.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
all-purpose flour – see my FAQ’s above about properly measuring flour.
granulated sugar – I have not tried using a sugar substitute but I am sure you could.
baking powder and baking soda -this combo makes for a lighter cupcake texture.
large egg whites – if a little of the egg yolk gets into the egg white‚ do not worry. Using only the egg white just keeps the batter white instead of yellow.
vanilla extract – you could use almond extract instead if you’d like.
whole milk – the fat from the whole milk is necessary here for moistness.
unsalted butter – forgot to take out your butter so it can soften to room temperature? See my post on How to Soften Butter Fast.
rainbow sprinkles – see my FAQ’s above about the types of sprinkles that should be used.
fine sea salt – you could use regular table salt but if you have some fine sea salt‚ it works wonderfully in this recipe.
HOW TO MAKE FUNFETTI CUPCAKES
Preheat the oven to 350°F. Line cupcake tins with liners and set aside. Add the flour‚ sugar‚ baking powder‚ and baking soda to the body of a stand mixer with the paddle attachment and stir to combine. You can also use an electric hand mixer and a bowl for this.Â
Then add in the egg whites and vanilla extract and stir until smooth. If using a stand mixer‚ make sure to scrape down the sides as needed.
Stir in the milk and oil until combined. Finally‚ stir in the sprinkles. Fill the cupcake liners â…” of the way full (about 3 Tablespoons in each) do not overfill.
Bake for 16-18 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Take the cupcakes out and cool them completely on a wire rack.
Once the cupcakes are cool‚ make the frosting. Add the butter in the body of a stand mixer with the paddle attachment (or in a bowl with an electric hand mixer) and whip until smooth. Slowly add the powdered sugar a little at a time until fully mixed in.Â
Then add in the milk‚ vanilla extract and salt and stir to combine. Scrape down the sides as needed. Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy. Stir in the sprinkles.
Frost the cupcakes with the frosting. I like to use a piping bag with a Wilton 2A round tip attached. Add more sprinkles on top if desired‚ and serve.
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Homemade Funfetti Cupcakes
If you love homemade vanilla cupcakes topped with homemade vanilla frosting and loads of sprinkles‚ then these Funfetti Cupcakes are for you!
Course DessertCuisine American
Prep Time 20 minutes minutesCook Time 18 minutes minutesTotal Time 38 minutes minutes
Servings 18 servings
Calories 338kcal
Author Brandie @ The Country Cook
Ingredients1 ½ cups all-purpose flour1 cup granulated sugar1 teaspoon baking powder½ teaspoon baking soda4 large egg whites1 ½ teaspoons vanilla extract1 cup whole milk¼ cup vegetable oilâ…“ cup rainbow sprinklesFor the frosting:1 cup (2 sticks) unsalted butter‚ softened to room temperature4 cups powdered sugar2 Tablespoons whole milk1 ½ teaspoons vanilla extract¼ teaspoon fine sea salt¼ cup rainbow sprinkles
InstructionsPreheat the oven to 350°F. Line cupcake tins with liners and set aside.Add the flour‚ sugar‚ baking powder‚ and baking soda to the body of a stand mixer with the paddle attachment and stir to combine. You can also use an electric hand mixer and a bowl for this. Then add in the egg whites and vanilla extract and stir until smooth. If using a stand mixer‚ make sure to scrape down the sides as needed. Stir in the milk and oil until combined. Finally‚ stir in the sprinkles. Fill the cupcake liners â…” of the way full (about 3 Tablespoons in each) do not overfill. Bake for 16-18 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Take the cupcakes out and cool them completely on a wire rack. Once the cupcakes are cool‚ make the frosting.Add the butter in the body of a stand mixer with the paddle attachment (or in a bowl with an electric hand mixer) and whip until smooth. Slowly add the powdered sugar a little at a time until fully mixed in. Then add in the milk‚ vanilla extract and salt and stir to combine. Scrape down the sides as needed. Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy. Stir in the sprinkles. Frost the cupcakes with the frosting. I like to use a piping bag with a Wilton 2A round tip attached. Add more sprinkles on top if desired‚ and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 338kcal | Carbohydrates: 51g | Protein: 2g | Fat: 14g | Sodium: 82mg | Fiber: 0.3g | Sugar: 43g
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