Homemade Funfetti Cupcakes.
So… this whole sprinkles thing.
It’s kind of getting annoying, right? Look at me! I’m obsessed with sprinkles! Wah wah wah. I need attention. Yeah. Not cool. I may as well just slap on some glitter eyeshadow and tease my hair. But in reality, I’m so obsessed with sprinkles because now that I’m in my mid-to-late (read: really late) 20s, it’s not so appropriate for me to be walking around sporting the newest shade of Urban Decay and blinding folks with glistening flecks from my lids. Um… what would you rather have? Me wearing loose sparkles on my eyes or a compulsion to bake you colorful vanilla cakes?
So sprinkles it is. Everyone needs a vice.
They are sort of like trashy gossip tabloids. Or the new, freakishly awkward version of 90210. Or chocolate covered bacon. Or skinny jeans. I really have no business dealing with any of the above but I die a little inside when I don’t get what I want. I’m okay with being a walking celeb stalker, wearing pants that make me look like a stuffed sausage and knowing the exact story line on every tween drama.
And making homemade funfetti cupcakes. I’m okay with that too. Funfetti cupcakes were always an obsession in our house growing up. Heck, they still are. Sometimes I still buy the boxed version. Yes I do. But I’ve also been making them from scratch for a loooooong time and really didn’t think you had any interest considering they are… hello… a vanilla cupcake with sprinkles. Simple. Yummy. Easy. Lovable.
Don’t mind my crumbs. I’m messy. So if you feel like creaming some butter and scooping some flour, you’re in for a treat. My favorite part? Different sprinkles. Wowza. Sometimes I use the regular old things – you may refer to them as jmmies, but I just can’t get behind that. Other times I use the nonpareils, which I love because they have super bright, fun colors. If you haven’t noticed, I like bright colors. And sprinkles. And glitter. And bacon. Okay I’m done.
Homemade Funfetti Cupcakes
Ingredients
Homemade Funfetti Cupcakes
- 1/2 cup butter
- 1 cup sugar
- 2 whole eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/3 cup milk
- 1/3 cup assorted brightly colored sprinkles + more for top of frosting
Vanilla Buttercream
- 2 sticks of butter, softened
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon of milk, if needed
Instructions
Homemade Funfetti Cupcakes
- Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles. Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.
Vanilla Buttercream
- Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.
Did you make this recipe?
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I appreciate you so much!
If you come vacuum the trillions of sprinkles off my floors, I’ll love you forever. [/donotprint]
450 Comments on “Homemade Funfetti Cupcakes.”
I made these for my dad’s 60th birthday party. They were very good! I had a white cake recipe but it was finicky. These came out perfectly. My one question is that your picture almost looks like its ‘white’ cake. Did you use just egg whites in your recipe? Mine turned out much more ‘yellow’.
I am making these today for Valentines day.
I just made them in January for my own birthday…
Maybe a little obsessed with these delicious cakes.
I love using silicon wrappers too – they keep them so fresh.
Thanks for having this awesome blog.
xox
Meagan
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I have a few friends coming over this weekend who don’t like lemon or chocolate flavored desserts. Even though they are absolutely CRAZY, we are meeting their wants and have settled on making homemade funfetti cupcakes. No one can resist these, not even crazy chocolate and lemon haters. Thank you!
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Can you explain how much is stick butter? I am not american. Thank you.
1 stick = 1/2 cup!
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Sunk like the titanic even with extra flour for the high altitude. Still super yummy!
this looks freakin’ insane.
so goooooooooooood.
trying to think what else can I add in there.. i love your blog!
you’re awesome
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Anybody know if I should double this if I want to make one two-layer 8″ cake? Looks so yummy!
yes, thats what she does: http://www.bakerella.com/finally-i-found-it/
The icing tasted waaaay off. And it was yellow. Not like the white icing in this photograph. I was really dissapointed!
It is essential to beat the butter for the required length of time to achieve the desired light color.
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These turned out perfectly and everyone loved them! I just put my sprinkles on a plate and gently pressed my cupcake into the sprinkles so I didn’t get sprinkles everywhere. Mine turned out exactly like the picture! I’d definitely make these again.
These look amazing! Can’t to try them for a birthday party! Thanks!
I’m making these for a birthday…how many cupcakes would this yield with a mini-muffin tin? Thanks for the help >.<
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i love this cupcake! its so cute n crazy colors! but how do get the frostin to be so white? mine turns out yellowish..
Made these this morning. Looked great, I couldn’t wait for dessert. Made icing–basic vanilla cream, that for once came out perfect. After dinner, grabbed one with a glass of milk…..EXTREMELY DISAPPOINTED! They were hard and dry. I read the reviews, made a point not to overmix…and still the result was something NOT to try again. But, they are pretty.
Janelle, I use a cake recipe exactly like this one except mine calls for 1/2 cup milk, rather than 1/3 like this recipe calls for. I feel like if I don’t use the full 1/2 cup, then yes, my cupcakes would turn out dry. Next time you make these, use 1/2 cup milk and it’ll turn out a lot more moist! Hope that helps. BTW: when I read this recipe and saw the 1/3 cup i was totally puzzled because this is a common recipe that always uses 1/2 cup. heres the same recipe on my blog using the 1/2 cup http://anickh.blogspot.com/2012/04/yellow-cake-1-cup-white-sugar-12-cup.html
heres the same recipe, only doubled: http://www.bakerella.com/finally-i-found-it/
I made them yesterday night and they turned out great :) I added a lil more milk though, which I always do and they are just perfect. I am actually from Germany, but studied in the U.S. for a year and fell in love with funfetti cupcakes from a box. I was soo sad that we don’t have them here in Germany that I looked for a recipe and I found a great one :) Good job!
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Mine turned a lovely marble grey when I used these sprinkles (the store didnt have a large container for the ones I used before). USE the normal sprinkles the longer ones. The beads run.
I’m sure I make it semi the same but sour cream thrown in makes ALL the difference!
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I’m in for funfetti anything. They look great :)
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photographic evidence. these were epic. and consumed very, very quickly. more like inhaled.
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I realize I’m two years late to the party, but I made these for my boyfriend’s birthday today and they are AMAZING. We’re both obsessed with sprinkles so these are just perfect :)
A cupcake this colorful just BEGS to be Instagram-ed, doesn’t it? http://www.facebook.com/photo.php?fbid=386091558130910&set=a.372171059522960.83955.349538265119573&type=1&theater
Made these today but they came out….heavy? They didn’t come out light and fluffy but more muffin like and I used all purpose flour and didn’t over-mix. They came out looking cute and love how much they rose because I was worried they would be flat since my batter was very thick even after adding milk
I had the same challenge. My batter was really thick and they were almost the thickness of a scone. Tasted good but wrong consistency. Couldn’t put my finger on it. Made for a group and I don’t think they loved them.
Just made these tonight for work for morning tea and just had to try one. OMG!!! So yummy. And the recipe is so easy. Will be making again. And probably again and again. =)
Just love your website. Best thing I’ve stumbled across on Pinterest.
Hi, I’m Australian and I’m not sure about the measurements and the type of flour and sugar. Would you know how to clear that up? (:
Powdered sugar is icing sugar Kristen and flour I just use Self raising or plain with risings. A stick of butter is 125G for us
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Just made these for Halloween using Halloween-themed sprinkles and I colored the buttercream frosting orange. They were SO AMAZINGLY GOOD. I sent most of them into work with my husband and they absolutely went bonkers for them. I will definitely be making these again and just think of the possibilities of color combos! LOVE this recipe :)
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