Homemade Funfetti Cupcake Recipe

With school starting, I’m considering how I can send some treats to the teachers. Having spent years teaching, I know that the job can seem thankless at times, so I like to surprise my teachers with treats every now and then.

There are times when I bake rice krispie treats, and other times when I bake sugar cookie bars. It’s sometimes funfetti cupcakes or homemade cookies. Of course, they were sprinkled with school colors!

How do Funfetti Cupcakes work?

Some people may wonder exactly what Funfetti cupcake is if they have never had it before. Vanilla cake loaded with sprinkles is called a funfetti cake. Confetti cake may have been the name you were given as a child. The cake is also known as birthday cake by some people. There’s something more fun about funfetti!

What’s better, funfetti or confetti cupcakes?

Funfetti has always been my favorite name for sprinkle cupcakes. It has been found that 80% of people refer to these as confetti cupcakes based on keyword research. Confetti cake mixes were once most commonly used in boxed cake mixes. It is what we call it because that is what we grew up calling it.

The sprinkle cake mix made by only one brand is called funfetti. Most of the time, when I was a child, I used Pillsbury mix. It just seems more fun to call sprinkle cupcakes funfetti, despite being clearly outnumbered in this debate. This is not intended as a humorous piece.

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How to Make Funfetti Cupcake

• Butter, egg whites, and milk should all be at room temperature before beginning. Using this method ensures that the batter mixes together without overmixing. A cupcake with air tunnels is a result of overmixing. Curdling can also occur when the batter is made with cold ingredients.

• Egg whites are the only ingredients in this recipe. If you want to separate eggs, it is easiest to do so when they are cold – so let them come to room temperature before separating. The egg whites should first be whisked until stiff peaks form. A gentle fold will be made into the batter by the egg whites. In order to make these cupcakes fluffy, first whisk the egg whites into stiff peaks and then gently fold them into the batter. Even though you might think it’s unnecessary, this step gives the cupcakes their best texture.

• For the most flavor, butter is used primarily in this recipe. However, we’re also adding a little oil to keep them moist.
• It is the perfect combination of vanilla extract and almond extract that makes this recipe so delicious. Funfetti cake has almond extract in it, if you’ve ever wondered what it tastes like.

• The problem of inaccurate measurements is very common among bakers. Ensure that flour is whisked first before measuring. Next, scoop the mixture into a dry measuring cup and level it off. You should use a baking scale in grams to achieve the most accurate results.

• It is highly recommended that you use whole milk for more flavor and moisture. There’s nothing wrong with 2%, but skim milk is certainly too thin.

• When folding the egg whites into the batter, use a rubber spatula and be gentle. Whipping egg whites to a lighter, fluffier texture will keep their volume.
• If you would like to use nonpareils instead of jimmies (the little round balls), I strongly recommend using them. This is because nonpareils have a higher likelihood of bleeding color throughout the batter.

Frosting Tips

Frosted with creamy vanilla frosting, these funfetti cupcakes are as delicious as they are cute. Whenever I make frosting, I make a huge batch so that there is enough to pipe generously on the cookies.

• If butter is soft, but not yet melting, then it is ready. Your finger should be able to create an indentation in the butter, but you shouldn’t be able to press it down easily.
• Get rid of any lumps in the powdered sugar by sifting it.
• There’s nothing better than almond extract and vanilla extract to make it taste better.
• By adding whipping cream, the frosting will become even thicker and fluffier. If you want a richer flavor and texture, use whipping cream – milk works too.
• The frosting I made is pink because I added red food coloring, but if you would like bright white frosting.

What are the best sprinkles for Funfetti?

The best sprinkles to use are jimmies. Unlike other types, this type does not bleed as much and does not become crunchy as it dries. Make these Homemade Funfetti Cupcakes that are loaded with sprinkles and frosted with vanilla buttercream! A buttercream frosting is the perfect complement!

Cupcakes To Make Ahead & How to Store Them:

Get started on your cupcakes as soon as possible! They can be stored unfrosted for up to two days at room temperature, up to a week in the fridge, or up to three months in the freezer if they are kept in an airtight container.

It’s also a good idea to make your frosting in advance or save any leftover frosting! In an airtight container, it can be stored for up to a month in the fridge or up to three months in the freezer. Once the mixture has thawed, stir it well to get it back to its smooth consistency.

Cupcakes frosted overnight can be stored at room temperature in an airtight container. As a rule of thumb, I find it best to frost them right before serving.

Homemade Funfetti Cupcake

Prep Time: 30 minutes

Cook Time: 16 minutes

Additional Time: 1 hour

Total Time: 1 hour 46 minutes

A funfetti cupcake is the perfect dessert for a birthday or celebration. You won't find a better mix than these - they're soft, light, and topped with icing. 

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Ingredients

Funfetti Cupcakes

• 2 large egg whites
• 1 ⅓ cup all-purpose flour
• 1 ¼ teaspoons baking powder
• ½ cup whole milk
• ⅓ cup unsalted butter softened to room temperature
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon almond extract
• 3 tablespoons rainbow jimmie sprinkles
• 1 tablespoon vegetable oil
• ¾ cup granulated sugar
• ¼ teaspoon salt

Vanilla Buttercream

• 1 cup butter softened to room temperature
• 3-4 cups powdered sugar
• ¼ teaspoon salt to taste
• ¼ teaspoon almond extract
• 3-4 tablespoons whipping cream
• 1 teaspoon pure vanilla extract
• Sprinkles for decorating

Instructions

Funfetti Cupcakes

Set your oven to 350F degrees and line your cupcake pan with paper liners.

Using the whisk attachment, beat the egg whites until they form peaks and become white (not just frothy). Remove from heat and set aside.

Combine flour, baking powder, and salt in a medium bowl.

To make the butter and sugar fluffy, beat them on medium speed in a separate large bowl. After beating the oil, vanilla, and almond extracts together, add the oil.

Slowly add ⅓ of your flour mixture and beat on low speed to combine.

In a separate bowl, combine about ½ tablespoon of milk with about ⅓ tablespoon of the flour mixture. After adding the rest of the milk, beat in the last ⅓ tablespoon of the flour mixture. Between each addition, turn the mixer off and scrape down the bowl's sides.

Using a rubber spatula, fold the egg whites into the batter until they are incorporated. After the batter is done, there should no longer be streaks of egg white in it.

Combine the sprinkles with the batter very gently.

Place the batter in the prepared cupcake pan, filling each one about 2/3 full. As a result, you should be able to make 11 or 12 cupcakes.

You should bake the cookies for 16-18 minutes, until a toothpick inserted in the middle comes out clean.

The cake should cool in the pan for at least 15 minutes, then be carefully transferred to a wire rack to cool further.

Vanilla Frosting

To make butter fluffy, beat it for about 3-4 minutes on high until light and fluffy.

Adding 2 cups of powdered sugar, salt, vanilla, and almond extract will turn the mixer off. The mixer should be set on low speed at first, then gradually increased to medium speed until the mixture is complete.

After mixing in about ½ cup of powdered sugar, add 1 tablespoon of whipping cream at a time, until you reach the desired consistency and flavor. Food coloring should be beaten in if it is being used.

The cooled cupcakes can either be frosted with a piping bag (I used a 1M tip) or by using a flat knife. Sprinkle on sprinkles and devour.

Notes

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: 14
Amount Per Serving: Calories: 370Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 51mgSodium: 201mgCarbohydrates: 46gFiber: 0.3gSugar: 37gProtein: 2g