Homemade Funfetti Cupcakes

Wednesday, March 19, 2014

Funfetti cupcakes are probably one of my favorites. Who doesn't love a vanilla cupcake speckled with rainbow sprinkles?! 


Creating a homemade version of this classic cupcake is easy and tastes ten times better than anything pre-made that you could buy at your local grocery store.

Homemade Funfetti Cupcakes

{yield: 24 cupcakes}

2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon Kosher salt
1 ½ cups granulated sugar
12 tablespoons unsalted butter at room temperature
2 large eggs, plus 2 large egg whites at room temperature
2 teaspoons vanilla extract
1 cup whole milk
½ cup of rainbow sprinkles or jimmies

Fluffy Vanilla Frosting:
3 sticks unsalted butter at room temperature
4 cups powdered sugar
½ teaspoon vanilla extract
white food coloring (if needed)

Preheat oven to 350 degrees and line two standard 12 cup muffin pan with paper or foil liners.


In a bowl, whisk the flour, baking powder and salt together; set aside. In a large mixing bowl, combine the butter and sugar on medium-high speed until light and fluffy (around 2 to 3 minutes). Add the eggs and egg whites one at a time and make sure to mix well on a low speed after each addition. Then add the vanilla and fully incorporate.


Add flour mixture in 3 additions, alternating with the milk in 2 additions, at a low speed until no traces of flour remain. Be sure to not over beat as it can create a dense cupcake. Lastly, mix in by hand the ½ cup of sprinkles. 


Divide batter evenly in lined muffin cups, filling each one about ¾ full. 


Place in the oven and bake for 18 to 20 minutes. The cupcakes should be lightly golden in color and if you insert a cake tester or toothpick into the center, it should come out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing and placing on a wire rack to let cool completely.

After about an hour, you can frost the cupcakes. To make the fluffy vanilla frosting, add 3 sticks of butter into a standard mixing bowl and beat on high for 2 to 3 minutes (butter should look light and creamy). Reduce the speed of the mixer to low and add the powdered sugar 1 cup at a time, mixing well after each addition. After two additions, increase the speed to medium-high and beat for 30 seconds. Then scrape down the sides of the bowl and continue with the same process for the last of the powdered sugar. The frosting should look pale and very fluffy. Add the vanilla and some white food coloring (if you want to have very white frosting) and beat until smooth.


After frosting the cupcakes, add sprinkles or jimmies for added decoration. You can serve the cupcakes the same day or store them in an airtight container for up to 3 days.



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