My absolute favorite kind of cake growing up was funfetti. Ever since I can remember my mom baked me a sprinkle-filled cake for my birthday. Today I still request one, only this time Stephen bakes it for me and it is usually in one of those giant cupcake pans! Lately I’ve been in a cupcake mood, so I made a batch of homemade vanilla funfetti cupcakes. They’re even better than the boxed mix and perfect for any occasion. You can mix up the colors personalize them or add candles + toppers. No matter how you decorate them, they’ll be a crowd pleaser!
Funfetti Cupcakes Recipe
Sprinkles bring the fun, but the flavor is what keeps you coming back. This Funfetti Cupcakes recipe is light, fluffy, and topped with sweet frosting for a party-ready finish.
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Servings: 18 standard cupcakes *
Calories: 270kcal
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 8 Tbsp (1 stick) butter - room temperature
- 1 egg + 1 egg yolk
- 1/4 cup sour cream
- 3/4 cup whole milk
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp vanilla bean paste
- 1/4 tsp almond extract
- 1/2 cup rainbow jimmies
Vanilla Almond Buttercream
- 16 Tbsp (2 sticks) butter - room temperature
- 3 Tbsp heavy cream
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard cupcake pans (or three minis) with cupcake liners. Set aside.
- In the bowl of a stand mixer, beat the butter and sugars until light and fluffy, about 3 minutes. Add the vanilla bean paste and almond extract. With the mixing speed on low, add the egg, then the egg yolk, mixing until just combined.
- In a medium-sized mixing bowl, whisk together the flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup, mix together the sour cream and milk. With the mixing speed on low, alternate adding the dry and wet ingredients. Mix until the batter is smooth and homogeneous (being careful not to overmix).
- Remove the bowl from the stand and gently fold in the sprinkles. Scoop the batter into the cupcake liners, filling each ⅔ of the way full. Place in the oven and bake for 18–22 minutes (8–12 for minis), or until the cupcakes spring back when touched and are slightly golden brown on top.
- Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely (about 25 minutes).
- While the cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine the butter, salt, vanilla, and almond. Beat until fluffy (2–3 minutes). With the mixing speed on low, add the heavy cream, then gradually add ½ cup of powdered sugar at a time until the mixture becomes soft but firm enough to hold its shape. Beat the frosting for an additional 3 minutes until light and fluffy. Transfer to a piping bag and pipe onto the cooled cupcakes as desired. Decorate with sprinkles.
NOTES
*Makes approximately 36 mini cupcakes or 18 standard cupcakes
-These taste even better the next day, so go ahead and bake them a day in advance.
STORE leftover Funfetti Cupcakes in an airtight container at room temperature for up to 2 days. If the kitchen is warm, place them in the refrigerator to prevent the buttercream from softening. Before serving, let them return to room temperature.
To FREEZE, wrap unfrosted cupcakes tightly in plastic wrap and place them in a freezer-safe bag or container. They will stay fresh for up to 2 months. Thaw at room temperature and frost once fully defrosted. Frosted cupcakes can also be frozen, but be sure to lay them flat and protect the tops to preserve the piped design. Do not microwave. Thaw naturally for the best texture.
Nutrition
Calories: 270kcal | Carbohydrates: 26g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 222mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 553IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 0.5mg
RECIPE UPDATED 4/1/2013- Please note this recipe has been updated from the original one.
These are so pretty. Love the colors & your beautiful photo! Thanks so much for linking up on Fabulous Friday at Faith, Trust & Pixie Dust.
Warmly, Michelle
There is just something so fun about funfetti cakes!!! These are gorgeous!!!!
So festive, I love the colors and they look they taste great. Thanks for sharing them on foodie friday.