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.
Ingredients
- 3 and 1/3 cup (420g) all-purpose flour, careful not to overmeasure
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks or 230 g) unsalted butter, melted
- 1 1/2 cup (300g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 large eggs
- 1/2 cup (120g) greek yogurt
- 1 1/2cup (360ml) milk
- 2 Tablespoons vanilla extract
- 1 1/3 cup (180g) rainbow sprinkles (not nonpareils)
- 2 cups (4 sticks or 460g) unsalted butter, softened to room temperature
- 7-8 cups (720-960g) powdered (confectioners') sugar
- 1/2 cup (120ml) heavy cream
- 2 Tablespoons vanilla extract
Instructions
- Preheat oven to 350F degrees. Grease two 12 hole cupcake tins generously. Set aside.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps. Let cool slightly.
- Whisk in egg, yogurt, milk, and vanilla extract until combined.
- Gradually 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.
- Pour/spoon batter into prepared cupcake pans until half way full. These cupcakes take around 9-10 minutes to bake or until a toothpick inserted in the center comes out clean, the top is golden and the cake comes away from the sides.
- Cool in pans on a cooling rack.
- Beat the softened butter on medium speed with an electric or stand mixer. Beat for 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 or until frosting is fluffy and smooth. Add a pinch of salt if desired.
- Frost cooled cupcakes as desired (I recommend a large nozzle and a piping bag) and top with sprinkles.
- Cupcakes stay fresh covered at room temperature or in the refrigerator for 5 days.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Like these Homemade Funfetti Cupcakes? Then try my Homemade Funfetti Cake!