Another post dedicated to all you sprinkle lovers out there.
I recently developed a homemade funfetti cupcake recipe that may just be easier than your store-bought mix. Yep yep, this recipe is a piece of cake. Literally. Kinda.
So fluffy, so soft, spiked with vanilla, and bursting through the seams with colorful speckles.
I made a batch of homemade funfetti cupcakes for my birthday earlier this year and they were an instant hit. My friends and I gobbled them right up. I covered them with milk chocolate frosting and was pleasantly satisfied. Well… until I revisited the recipe and began a mad cupcake experiment. Testing and retesting and retesting. Because that’s what I do. I’m on a constant mission to find that “perfect” recipe. Perfectionist much?
While my original homemade funfetti cupcakes are outstanding, I wanted a fluffier, whiter, and cakier cupcake that is still as simple as my original recipe. And well… as simple as a boxed mix. I found a winner. Using easy everyday ingredients, this homemade recipe only takes about 25 minutes AND tastes 1,000% better than anything on the store shelves.
Plus, there is NO mixer required. (!!!!!)
Everyday ingredients + no mixer required. Let’s dive into the recipe a bit further, shall we?
All-purpose flour, leavening agents (baking powder & soda), salt, white sugar, 1 stick of melted butter, vanilla extract, yogurt (or sour cream), and milk. Doesn’t that sound easy?
The dry ingredients are tossed together by hand. Grab a wooden spoon or rubber spatula and mix together the melted butter and sugar. Mix, mix, mix until combined and it all appears a tad “gloopy.” Technical terms here.
The back of your funfetti box mix probably calls for oil and not butter. I love using oil in cake and cupcake recipes – it brings the finished baked good SO much moisture and a delicate texture. However, I decided to use butter in my recipe because the addition of plain yogurt (or sour cream) does a mighty fine job keeping things moist and soft. Plus, you still get a buttery taste.
To the sugar/butter mixture, you will add the egg, yogurt, vanilla, and milk. Whisk it all up by hand. The mixture will be chunky and sort of ugly. I promise, that’s ok. Slowly stir in the dry ingredients. Use a bit of elbow grease and stir out all the lumps. The batter will be thick.
Time for a sprinkle shower!
**You must, must, must be careful adding in your sprinkles. If you are using nonpareil sprinkles (the little balls), their colors will quickly bleed into your batter. I used nonpareil because they are my favorite. I had to be sure to gently mix them into the batter to avoid tie-dye cupcakes.
Which wouldn’t be so bad though, right?
Divide your batter evenly between 12 muffin tins and bake at 350F for only about 20 minutes. 5 minutes to stir the batter together by hand, 20 minutes to bake the beautiful gems. Yep – 25 minutes total. I really don’t think you can beat that in a homemade cupcake recipe.
Bonus! If you bake these as mini cupcakes, they will only take about 8 minutes in the oven.
Moving along to that frosting… oh the frosting.
My standard vanilla buttercream frosting recipe.
It’s quite simple – perhaps even more simple than the cupcakes. Mix together unsalted butter, powdered sugar, heavy cream, and vanilla extract. That’s IT. Two very crucial notes: (1) make sure your butter is softened and not melted in the slightest. I simply took my butter stick out of the refrigerator and let it sit on the counter for 45 minutes as I baked and cooled the cupcakes. (2) Use heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture. I recommend it.
For the frosting, you’ll need a mixer. Beat the butter by itself for about 3 minutes on medium speed. Add your powdered sugar – I sifted the powdered sugar, but this step is optional. The amount of sugar will vary depending how thick or sweet you want the frosting. I used 3 cups of powdered sugar. Next, add 4 tablespoons of heavy cream and 1 teaspoon of vanilla extract. My vanilla extract is not clear – it’s brown. 1 teaspoon of brown extract has no effect on the frosting’s color.
I used a Wilton 12 frosting tip (a round tip) to frost the cupcakes. Frost the cooled cupcakes however you prefer – slathering on with a knife or piping on with a tip. The Wilton 12 tip is my recent favorite and what I used to frost my Fudge Brownie Cupcakes with Pumpkin Cream Cheese Frosting.
And of course, a second shower of sprinkles is mandatory.
The cupcakes are so soft, moist, and fluffy with a buttery smooth taste. The frosting is fluffy, thick, and so easy to throw together. If you’d prefer a chocolate frosting, I suggest my milk chocolate frosting. It’s smooth, rich, and magical.
One bite into the iconic funfetti cupcake /vanilla buttercream duo and you’ll be transported back to childhood birthday memories. These were and still are my very favorite type of cupcake.
I love the pops of color peeking out.
makes 12 cupcakes or 24 mini cupcakes
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- 1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
- 3/4 cup milk (cow's milk; or soy milk; or almond milk)
- 2 teaspoons vanilla extract
- 1/2 cup sprinkles
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3-4 cups powdered (confectioners') sugar
- 1/4 cup heavy cream (see note above about substituting milk or half-and-half)
- 1 teaspoon vanilla extract
- salt, to taste
- Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
- Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
- To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
Recipe source: sallysbakingaddiction.com
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I brought the cupcakes to a party over the weekend and displayed them on my new spiral cupcake stand, an early Christmas gift from Kevin.
I’m excited for today’s recipe – as excited as I was to share my first yeast Raspberry Sweet Roll earlier this week. I made both recipes over the weekend and I have to say… I was in pure sweet confection heaven.
Check out my similar cupcake recipe – this quick recipe only makes TWO cupcakes. Perfect when you don’t need a whole dozen.
Vanilla Cupcakes for Two (makes just two cupcakes!)