June 23, 2015

Homemade ‘Funfetti’ Cupcakes

Funfetti Cover

It’s been a while since I’ve shared a recipe, so I’m making it up to you with these festive cupcakes.  Birthdays are always a great excuse to bake.  With a friend’s 25th approaching, he put in a request for ‘Funfetti’ cupcakes.  Because I’d never buy boxed cake mix, I decided to create the perfect vanilla cupcake then turn them to Funfetti myself!

The combination of moist, vanilla cupcake with the added excitement of sprinkles makes these the perfect birthday cupcake.  

The Tips

Funfetti 1

Funfetti 2

Funfetti 3

Funfetti 4

Funfetti 5

Funfetti 6

Funfetti 8

Funfetti 11

The Recipe

Funfetti Cupcakes
Yields 12
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  1. For the Cupcakes -
  2. 1 3/4 cups all purpose flour
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1/2 cup whole milk
  7. 1/2 cup plain greek yogurt, room temperature
  8. 2 teaspoons vanilla extract
  9. 1/2 cup unsalted butter, room temperature
  10. 1 cup sugar
  11. 2 eggs, room temperature
  12. 1/2 cup nonpareils sprinkles
  13. For the Icing -
  14. 1 cup unsalted butter, room temperature
  15. 2 teaspoons vanilla extract
  16. 2 cups confectioners sugar
  17. Extra sprinkles for decorating
  1. Preheat the oven to 350 degrees. Line a cupcake pan with liners of your choice (I used white because the cupcakes are already very colorful). Spray the liners with all natural non-stick spray. Set aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda & salt. Set aside.
  3. In a separate medium bowl, whisk together the milk, yogurt and vanilla until completely smooth. Set aside.
  4. In a large bowl or stand mixer with the paddle attachment, mix the butter and sugar until light & fluffy. With the mixer on medium-low, add the eggs one at a time. Add the milk/yogurt mixture. Lower the mixer speed to low and slowly add the dry ingredients. Mix until totally combined.
  5. Add the sprinkles to the batter. Using a rubber spatula, gently fold the sprinkles into the batter a couple of times. Resist the temptation to over-fold or you'll end up with tie dye cupcakes!
  6. Using an automatic cookie scoop, fill each of the prepared cupcake liners 3/4 of the way - about 1 1/2 scoops.
  7. Bake for 15-18 minutes. You'll know the cupcakes are done once they pass the toothpick test.
  8. While the cupcakes are cooling, make the icing. In a medium bowl, mix together the butter and vanilla. Slowly add the confectioners sugar, mixing until the icing becomes light & fluffy. Once the cupcakes are absolutely cooled, ice and decorate as desired.
  1. The toothpick test - stick a toothpick in the middle of a cupcake. If the toothpick comes out completely clean, it's cooked through. If the cupcake is still moist in the middle, pop it back into the oven for 1-2 minutes.
Adapted from Bake Happy
Adapted from Bake Happy
Lana del Crave https://lanadelcrave.com/

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