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
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
- 2 sticks of butter, softened
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon of milk, if needed
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.
- 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.”
Your recipes never disappoint. This is so tasty!!! Thank you!
Just baked them and sad to see them leave with Hubby for work tomorrow.
Love these cupcakes. If I wanted to make 2 6inch round pans for a cake, would I just double the recipe? I don’t really know the science of batter and pans.
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Hi – I am going to make these for Easter!! How do I make my icing look like your’s? Thanks!!
Hey! How do you keep your batter white, without the yellowy colour?
Sugar also contributes to the moistness of desserts and their tenderness. The flour or starch component in most desserts serves as a protein and gives the dessert structure. Different flours such as All-Purpose Flour or Pastry Flour provide a less rigid gluten network and therefore a different texture. Along with flour desserts may contain a dairy product.^^
Have a good day
hi everyone:) any tips on these amazing cupcakes? what kind of flour should i use?
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Hey there! I’m Lacy and just heard you at Go Blog Social last weekend. I wanted to say hey after your talk, but couldn’t find you. Anyway, just made these cupcakes today. They are delish! And I love that it only makes 12. Great stuff here!
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I’m making these for my friend’s baby shower this weekend, and I can’t wait to try it out! These look delicious, though I am going to use the regular sprinkles instead of the non pareils; I’ve never been too fond of those. But I’m mildly obsessed with sprinkles and am so glad to have finally found a good recipe to make these from scratch!
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Made these today for a “dessert pot luck” at work — they are perfection. So sinful in that perfect way. And fun! I doubled the recipe and made ~18 ginormous cupcakes. But the frosting original measurements were just enough for all of them! Definitely saving this recipe :) Thanks!
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So pretty! How do you get your batter and frosting so white?
I made these for my birthday and loved them! I just posted about them on my blog and it would so make my day if you’d check out my post! http://piesandplots.net/from-scratch-funfetti-cupcakes/
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I am completely obsessed with your site. I came across your page on instagram and the yummy items you make remind me a lot of food I make. Yum! Great work, I would love if you check out my instagram @kaiakakes for food/dessert photos.
Best, and keep up the lovely work!
I made these cupcakes and was very disappointed. They were dense and lacked flavor. I went back and checked that I had done everything correctly, and I had. They were very spongy, and I wished I had just used boxed mix.
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Made these today as miniature cupcakes and they turned out great (expect about 32) ! Used the clear vanilla recommended by commenters and they stayed very white. Sprayed the pan with Bakers Joy rather than liners and they popped right out; do not overbake or they will turn beige; I baked 12 min. Barely folded in sprinkles into batter as instructed and they did not bleed; used 1/2 c. milk rather than 1/3; perfect. Best icing I have ever made; loved the clear vanilla!
Despite completely forgetting to add the sprinkles into the batter, these turned into the perfect vanilla/vanilla combination!
When you say stick of butter, how big is the stick of butter? Because I only have a big block of butter lol
Generally a stick of butter is half a cup!
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I’m making these funfetti cupcakes for my daughters first bday party,and I’m also making a big cupcake cake using the giant cupcake pan:) do you have a recipe using these same ingredients but for a cake:)??
Cake and cupcake recipes are one and the same. Fill your cake or cupcake pan 3/4 full, and adjust the bake time, less for cupcakes. Use a cake tester to test for doneness.
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I don’t know why this recipe hates my guts. :(
The first time I made them, over a year ago, they came out really weird. Almost like a chewy consistency with a bubbled top. I blamed the flour, because I couldn’t remember if I had swapped our the flour type in my flour jars.
Any way, this time I used fresh AP flour and the same thing happened.
I follow the recipe to a T.
Ok so I’m making some with cake flour…. I was wondering what type to use. I’ll let you know how they turn out!
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I just asked my 28 year, his birthday is today. What would you like for cake and he says funfetti cupcakes, I was shocked but figured at the least I could make them from scratch. I am not a baker, but have a kitchenaid mixer and everything it takes to make them. Bringing them to a restaurant tomorrow night! thanks for the recipe!
how come the batter is white
wasted so much ink, where is your link to print this out simply, without all the unnecessary pictures comments?
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