I vividly remember the first time I baked Funfetti cupcakes. It was for my niece’s fifth birthday party, and I wanted to make something that would bring a smile to everyone’s face.
The bright sprinkles mixed into the batter made the cupcakes look like a celebration in themselves.
When the kids took their first bite, I could see their eyes light up with joy.
Funfetti cupcakes have since become a go-to for every family gathering, and they always bring out the inner child in everyone.
The Joy of Baking Funfetti Cupcakes
There’s something magical about baking cupcakes—especially Funfetti ones.
Not only do they taste delicious, but they also bring fun and excitement to the kitchen.
Whether you're baking for a birthday, baby shower, or even a casual get-together, Funfetti cupcakes can be customized to fit the event.
You can choose sprinkles in specific colors, add themed toppers, or even change the frosting to match the occasion.
Plus, their fun, colorful appearance means they’ll always be the center of attention at any event.
The Flavor and Texture of Funfetti Cupcakes
unfetti cupcakes are not just about the colorful sprinkles—they’re packed with vanilla flavor and have a light, fluffy texture.
The vanilla cake base is sweet and moist, while the sprinkles add a touch of texture and a burst of color in every bite.
The soft, airy cupcake contrasts beautifully with the slightly crunchy sprinkles, creating a perfect harmony.
Topped with creamy frosting, these cupcakes are as delightful to eat as they are to look at.
Ingredients You’ll Need
Cupcake:
1 1/4 cups (160g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk, room temperature
1/4 cup (60g) sour cream, room temperature
1/2 cup (80g) rainbow sprinkles (avoid nonpareils as they can bleed into the batter)
Frosting:
1 cup (230g) unsalted butter, softened
4 cups (500g) powdered sugar
2-3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Extra sprinkles for decoration
How to Make Funfetti Cupcakes
1. Preheat the Oven and Prepare the Cupcake Tin Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal of the cupcakes once they’re baked.
2. Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside while you prepare the wet ingredients.
3. Cream the Butter and Sugar In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. This step is important for creating an airy, tender texture in the cupcakes.
4. Add Eggs and Vanilla Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. The mixture should be smooth and slightly pale.
5. Add Sour Cream and Buttermilk Mix in the sour cream until fully incorporated. Then, with the mixer on low speed, alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Be careful not to overmix—stop mixing as soon as everything is combined.
6. Fold in the Sprinkles Using a spatula, gently fold the sprinkles into the batter. Be sure to fold them in just until evenly distributed, as overmixing can cause the sprinkles to bleed color into the batter.
7. Fill the Cupcake Liners Spoon the batter into the cupcake liners, filling each about two-thirds full. This gives the cupcakes room to rise as they bake.
8. Bake the Cupcakes Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare the Vanilla Buttercream Frosting While the cupcakes cool, prepare the frosting. In a large mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream. Once all the sugar is added, beat the mixture on high speed for 2-3 minutes until the frosting is light and fluffy. Add the vanilla extract and a pinch of salt, and beat for another 30 seconds to combine.
10. Frost the Cupcakes Once the cupcakes are completely cool, use a piping bag or a spatula to frost them. For a fun and festive look, top the frosted cupcakes with additional rainbow sprinkles.
Can I use nonpareil sprinkles for Funfetti cupcakes?
It’s best to avoid nonpareil sprinkles (the tiny round ones) as they tend to bleed their color into the batter, which can result in a muddy-looking cupcake. Stick with jimmies (the longer, cylindrical sprinkles) for the best results.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using it in the recipe.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature for up to two days, or freeze them for up to three months. Frost them just before serving for the freshest taste.
Why did my cupcakes sink in the middle?
Cupcakes may sink if the batter was overmixed, causing too much air to be incorporated, or if they were underbaked. Ensure you’re following the recipe carefully and bake until a toothpick comes out clean.
Frosting Options
Cream Cheese Frosting: This tangy, rich frosting adds a nice balance to the sweetness of the cupcakes.
Whipped Cream Frosting: A lighter option for those who prefer a less sweet and airy topping.
Chocolate Frosting: For a more decadent twist, a rich chocolate buttercream can be a delicious alternative.
Strawberry Frosting: Add a fruity element by mixing fresh strawberry puree into buttercream, creating a sweet and slightly tangy frosting.
Tips for the Best Funfetti Cupcakes
Use High-Quality Sprinkles Not all sprinkles are created equal. Choose sprinkles that hold their shape and color when baked. Jimmies are ideal for Funfetti cupcakes because they blend well without bleeding color into the batter.
Measure Ingredients Accurately Baking is a precise science, so measuring your ingredients correctly is key to getting fluffy, moist cupcakes. Use a kitchen scale to measure your flour and sugar, or if using cups, be sure to spoon the flour into the measuring cup and level it off with a knife.
Don’t Overmix the Batter Once the dry ingredients are combined with the wet ingredients, mix just until everything is incorporated. Overmixing can lead to dense, tough cupcakes instead of the light, fluffy texture you’re aiming for.
Cool Completely Before Frosting It’s tempting to frost your cupcakes as soon as they come out of the oven, but patience is key. Wait until the cupcakes are completely cool before frosting to avoid a melted, messy result.
Best Practices for Storing Cupcakes Unfrosted cupcakes can be stored in an airtight container at room temperature for up to two days. Once frosted, store them in the refrigerator in a container. Before serving, bring them to room temperature for the best flavor and texture. If freezing, freeze unfrosted cupcakes for up to three months, and frost after thawing.
Happy baking!
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