There’s just something about sprinkles that just makes me smile. Especially rainbow sprinkles. They just remind me of birthday parties and childhood and about eating cake without any guilt (and loads of frosting on your face). Last year I made a Homemade Funfetti Cake that went down a storm with the teachers at school, so I’ve decided to share the recipe for these gorgeous, portable, single-serving Homemade Funfetti Cupcakes which are not only ADORABLE but super moist and delicious.
But this post is not just to celebrate these delicious Homemade Funfetti Cupcakes, no matter how irresistible the may be. This post is to celebrate 4 YEARS of this little blog I have been writing. There’s not many things I can keep going for more than 4 years! So I’m going to do a little dance and look forward to what the year ahead brings. Ok, back to the reason why we’re all here: the cupcakes!
These Homemade Funfetti Cupcakes are great because they are SO easy to whip up and taste so much better than any *cough, cough* boxed version. They are super moist and packed with that cake batter vanilla flavor. These little beauties also hold up incredibly well when topped with dollops of whipped buttercream frosting and tons of rainbow sprinkles. Makes sure you don’t skimp on the frosting or sprinkles, though. They totally make these cupcakes shine!
Don’t you just want to take a big bite? I love the first bite of this cupcake the best, because it reveals the surprises inside. The speckled interior is enough to blow anyone’s mind! But to get that great, confetti-like surprise inside, make sure you don’t mix your sprinkles too well into the batter as they may bleed their color. You want to keep that vanilla cake white, with pops of color throughout.
Top tip: when decorating cupcakes, make sure they have cooled completely before topping with any frosting. If they are still warm, the frosting can melt! I have definitely had some good piping work go to waste as it has slowly slid off the top of a still-too-warm cupcake.
