Comments on: Homemade Funfetti Cupcakes

By: Lynn

Lynn — Fri, 31 Jul 2026 11:58:17 +0000

In reply to Dan. Hi, Dan-- there is no oil in this cupcake recipe. You're seeing extracts. Everything you need is labeled in the photo and a list under it.

By: Dan

Dan — Fri, 31 Jul 2026 02:00:39 +0000

I’m so excited to try this recipe! The photo shows an oil but I don’t see that in the recipe. Is this to line the pan?

By: Lynn

Lynn — Sat, 25 Jul 2026 13:27:00 +0000

In reply to Franchesca. Hi, Franchesca-- that will be totally fine about the butter, but I can't speak to the eggs. I've only ever made it the way it's written and there's a reason for that so as not to disrupt the balance of the ingredients. If you want to use full eggs, you can make my vanilla cupcakes and adjust the extracts and add sprinkles.

By: Franchesca

Franchesca — Fri, 24 Jul 2026 07:54:35 +0000

Hey! I only have salted butter… will this still be ok? Also if I want to use the full egg, how many eggs instead of egg white?

By: Lynn

Lynn — Mon, 28 Apr 2025 13:09:56 +0000

In reply to Carole. Hey, Carole! You can replace the 1/2 teaspoon of almond extract with cake batter extract if you like! I have never made my confetti layer cake into cupcakes, so I'm unsure if that recipe translates to cupcakes well or not. In theory, it should! But yes, always 2/3 to 3/4 full. Let me know how it turns out!

By: Carole

Carole — Sun, 27 Apr 2025 21:44:18 +0000

Hi Lynn,
Most of the recipes I use are from your site. They are the BEST and believe me I have tried many recipes from many sites. (I love to bake!!!). Quick questions, can I use cake batter flavoring and if how much? If I were to make the Confetti Layer Cake how many cupcakes would that make? Do I still fill 3/4 full?
Thank you Carole

By: Lynn

Lynn — Sat, 05 Apr 2025 12:37:24 +0000

In reply to Angelica.

Hi, Angelica! I have ZERO experience baking at elevation, but I do have some friends around the internet who do. Here are some tips from Katie at Good Life Eats:

Leavening: Reduce baking powder/soda by ⅛ – ½ teaspoon per teaspoon in the recipe.

Sugar: Decrease sugar by 1 – 3 tablespoons per cup.

Liquid: Add 2 – 4 tablespoons more liquid per cup to prevent dryness.

Flour: If cupcakes sink, add 1 – 2 tablespoons more flour per cup.

Oven Temperature: Increase by 15°F for 3,000-5,000 ft and 25°F for 5,000+ ft.

Baking Time: Decrease slightly if you’ve increased the temp., but check for doneness early!

Let me know if you try again and have success!

By: Angelica

Angelica — Sat, 05 Apr 2025 10:49:25 +0000

Hi Lynn. These cupcakes look amazing. I tried one batch and they were a fail for me. They all had sunk in and really never set. I’m thinking it’s bc I’m at elevation. I want to try again but was wondering if you have any recommendations for baking at elevation? I look forward to trying again.
Thank you!

By: Lynn

Lynn — Mon, 15 Apr 2024 19:06:57 +0000

In reply to Andy.

Hi, Andy! Thank you so much! For a funfetti bundt cake, see my recipe specifically for a bundt pan. You can find that link here: https://freshaprilflours.com/funfetti-bundt-cake-with-whipped-white-chocolate-ganache/

By: Andy

Andy — Mon, 15 Apr 2024 15:45:10 +0000

Hi. Congratulations on your blogg anniversary!
Do you think this recipe would work well in a bundt pan?
THANK YOU!

By: Lynn

Lynn — Sat, 24 Jun 2023 12:48:45 +0000

In reply to Lauren. Hey, Lauren-- you don't need to adjust anything. If you leave out the sprinkles, you have my recipe for vanilla cupcakes with a couple small tweaks. Enjoy!

By: Lauren

Lauren — Fri, 23 Jun 2023 00:03:21 +0000

This recipe sounds delicious. I’m wondering if I leave the sprinkles out of 1/2 the batter for a few kids who don’t like sprinkles if I need to increase the flour slightly for the non-sprinkle portion to reach the correct consistency?

Thank you,
Lauren