Easy Homemade Funfetti Cupcakes.
Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They’re quite easy, too.
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, give or take. You’ll know they are finished when a toothpick comes out clean. 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 frosting recipe.
It’s quite simple – perhaps even more simple than the cupcakes. Beat together unsalted butter, confectioners’ 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 half-and-half instead. You *could* use milk, but heavy cream or half-and-half (which is half milk, half cream) will give the frosting a thicker texture. I recommend using those instead of milk.
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 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.
I used a Wilton 1M swirl tip for the chocolate version:
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.
Homemade Funfetti Cupcakes
Yield: 12 standard cupcakes or 24 mini
Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They're quite easy, too.
- 1 and 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 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 rainbow jimmies/sprinkles (not nonpareils)
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners' sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 2 teaspoons 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. Whisk 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 up to 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.
For the frosting: in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
Feel free to top with Milk Chocolate Frosting instead.
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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.
A few similar recipes for you:
Vanilla Cupcakes for Two (makes just two cupcakes!)