Having funfetti cupcakes reminds me of my childhood, which is why I love them so much. It is the sprinkles that bring the fun into Funfetti. A vanilla cupcake flecked with rainbow sprinkles would be a delight for anyone.
It’s incredibly easy to make these cupcakes, and they’re perfect for birthday celebrations, special occasions, or simply anytime you want to prepare something sweet, delicious, and colorful. There are only a few ingredients you need to make these. There is a perfect balance between sweetness and sour cream in these cupcakes.
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This adds just the right amount of creaminess to make these super moist and soft. Michaela from An Affair From the Heart is hosting another fun blog hop. Blog hops work like this: each food blogger shares a spring-themed recipe from another blogger’s blog, replicating it, photographing it, trying it, and then sharing it with you.
The blog is a delight to browse through because everything looks delicious! Her recipes and drink recipes were fun to go through since we have similar tastes in food. A married mother and wife of two enjoys making easy recipes with simple, fresh ingredients. Her blog also includes a section on easy entertaining, which is a great resource for busy moms like us!
Recipes and tips from make entertaining easy, time-consuming, and simple. Besides being a cookie queen, also created the popular Sweetest Season Cookie Exchange, an annual virtual cookie exchange. While it was hard to pick just one recipe from her blog, I couldn’t resist making these cupcakes since I love all things Funfetti. It was so hard to pick just one.
Frequently Asked Questions
Those who have never had Funfetti cake before might wonder what exactly it is. A funfetti cake consists of vanilla cake with sprinkles baked in. You may have grown up calling it confetti cake. Or some people just refer to it as birthday cake. Funfetti sounds more…well…fun!
In spite of the fact that funfetti cupcakes are basically vanilla cupcakes with sprinkles, I actually found them more challenging to make than I expected. As a first step, I made cupcakes out of my Moist Vanilla Layer Cake. Those vanilla cupcakes are a favorite of mine, so it seemed like a natural fit. Sprinkles sank into the cake.
Despite my best efforts, a few small tweaks can make all the difference when it comes to baking. A cake batter that holds things in suspension means a more dense cake, and I wasn’t interested in that. That’s not the case. In the end, I tried several different things. Definitely a winner! The egg whites not only fixed the sinking problem, but also made the cupcakes even lighter and tastier by keeping the sprinkles in place. What a wonderful place! It’s love at first sight!
The sprinkle cupcake has always been referred to as funfetti in my mind. According to keyword research, 80% of people refer to these as confetti cupcakes. There was a time when most boxed cake mixes were called confetti cake mixes. According to my theory, we call it what we grew up calling it.
There is only one brand that calls its sprinkle cake mix funfetti. Almost 90% of the time, I used Pillsbury mix as a child. In spite of the fact that I am clearly outnumbered in this debate, I believe that sprinkle cupcakes are just much more fun to call funfetti! It is not intended to be humorous.
My recommendation for sprinkles is to use jimmies. This type doesn’t bleed as much and doesn’t end up crunchy. With a vanilla buttercream frosting and plenty of sprinkles, these Homemade Funfetti Cupcakes are sure to impress! Buttercream is the perfect compliment to them!
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- 3 Eggs
- ¼ Cup Water
- 1 Cup Sprinkle
- ¼ Cup Sprinkles
- ¾ Cup Sour cream
- ¾ Cup Vegetable oil
- 2 tsp Vanilla extract
- Vanilla Pillsbury Pastry Bag
- 15.5 oz Box White Cake Mix
- 3.4 oz Box Vanilla Instant Pudding mix
- Temperature should be set at 350 degrees Fahrenheit. Combine the cake mix, the sour cream, the vegetable oil, the eggs, the water, the vanilla pudding mix, and the vanilla extract in a large bowl.
- 1 cup sprinkles should be added to the batter and mixed well. Fill each cupcake liner 2/3 full with cupcake batter in a muffin tin.
- You can check the cupcakes by inserting a toothpick into the center and removing it clean after 30 minutes at 350°F. Let cool to room temperature.
- If you want to make a hole in the bottom of each cupcake, do not go all the way through the top after it has cooled. Trim the core of the cupcake so that it makes a small cap to cover the filled cupcake.
- Make sure each cupcake is sprinkled with sprinkles. The core of each cupcake should be capped.
- Vanilla Pillsbury Pastry Bag is used to pipe vanilla frosting on a cake. Sprinkle sprinkles on top of each frosted cupcake. Hope you enjoy!
You can substitute a 1/2 teaspoon of vanilla extract for the cake batter flavoring if you'd like something a little different flavor-wise. In addition, it gives the flavor a little uniqueness and fun.
Nutrition Information:Yield: 1 Cup cake
Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 7gCholesterol: 24mgSodium: 200mgCarbohydrates: 39gSugar: 30gProtein: 1g