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Funfetti Cupcakes

August 3, 2012

I like sprinkles. I like boxed mix Funfetti cake. I really like eating Funfetti cake one day later, straight from the fridge, and with a fork. Cake really tastes better when you don’t slice it and just eat it straight off the plate, ya know?

I also really like Wheat Thins and Cheez-Whiz… But that’s beside the point.

I made these cupcakes for my friend’s baby shower last week. We all know Funfetti Cupcakes- tiny, festive cupcakes with a light crumb and caramelized crust. The homemade version is just that but without all the preservatives and processed ingredients and more sprinkles. Win win!

Funfetti Cupcakes recipe from Sweet Tarte Blog:


2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 egg whites

1 1/2 cups sugar

1 stick unsalted butter, at room temperature

1/2 teaspoon vanilla extract

1/3 cup multi-colored sprinkles


3 sticks unsalted butter, at room temperature

4 cups powdered sugar

1/2 teaspoon vanilla extract pinch of salt (optional)

  1. Preheat the oven to 350. Like cupcake pans with paper liners and set aside. Sift the flour, baking powder and salt into a bowl and set aside. In a separate bowl, stir together the egg whites and buttermilk and set aside as well. In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy,about three minutes. Beat in the vanilla extract. With the mixer running, add in 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture. Continue alternating the flour and milk, adding another 1/3 of the flour mixture, the remaining buttermilk, and then the rest of the flour. Scrape down the sides of the bowl if necessary, and then beat the batter on medium for about a minute to make sure it’s well incorporated. Turn off the mixer, and gently stir in the sprinkles. Divide the batter evenly among liners, about 2/3 of the way full, and bake for about 17-20 minutes, or until a tester inserted in the center of the cakes comes out clean. Allow the cupcakes to cool in the pans for about 10 minutes, then allow the cupcakes to finish cooling completely on a wire rack.
  2. To make the buttercream icing, beat the butter on medium speed for about 30 seconds, or until light and soft. Slowly beat in the powdered sugar. Once all of the sugar has been incorporated, add the vanilla extract, and a pinch of salt if desired. Beat on medium speed for another minute, or until the frosting is light and fluffy.
  3. Frost cupcakes and serve at room temperature.
3 Comments leave one →
  1. Sheila permalink
    August 3, 2012 9:44 am

    The cupcakes were wonderful and made the party! Thanks so much


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