Best Funfetti Cupcake Recipe
Sprinkle-speckled cupcakes that taste BETTER than the ones from the box, topped with creamy, sprinkle-filled vanilla buttercream. Ditch the mix and make your own funfetti cupcakes from scratch!
Servings: 18 cupcakes
Ingredients
FUNFETTI CUPCAKES
- 1 and ⅓ cup (150g) all-purpose flour be sure to measure properly
- ⅓ cup (40g) cornstarch
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large egg whites room temperature1
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ cup (61g) sour cream or full fat yogurt room temperature1,2
- ¾ cup (180g) milk room temperature1,2
- ½ cup (100g) sprinkles not nonpareils
FUNFETTI BUTTERCREAM
- 1 cup (226g) unsalted butter softened to room temperature
- 4 to 5 cups (480-600g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ to ⅓ cup (60-80g) milk or cream
- ⅛ to ¼ teaspoon salt to taste
- ¾ cup (50g) sprinkles not nonpareils
- gel coloring if desired3
Instructions
FUNFETTI CUPCAKES
- Preheat oven to 350ºF (177ºC). Line a standard cupcake pan with cupcake liners and set aside.
- In a medium size bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.1 and ⅓ cup (150g) all-purpose flour, ⅓ cup (40g) cornstarch, 1 and ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg whites, vanilla extract, and almond extract, and beat again until everything is incorporated.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 2 large egg whites, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- Stop the mixer, scrape down the sides and bottom of the bowl, then beat in the sour cream or yogurt on medium speed until completely combined.¼ cup (61g) sour cream or full fat yogurt
- Add the dry ingredients in 2 additions, alternating with the milk, beating on high for about 10 seconds once everything is combined. Remove bowl from mixer and stir in the sprinkles carefully with a spatula.¾ cup (180g) milk, ½ cup (100g) sprinkles
- Fill cupcake liners ¾ of the way full (I like to use an ice cream scoop with a thumb trigger) and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack before decorating.
FUNFETTI BUTTERCREAM
- In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.1 cup (226g) unsalted butter
- With the mixer on low, slowly add in the powdered sugar, vanilla extract, almond extract, and milk or cream. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. Add salt to taste. Stir in sprinkles carefully with a spatula. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.4 to 5 cups (480-600g) powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ¼ to ⅓ cup (60-80g) milk or cream, ⅛ to ¼ teaspoon salt, ¾ cup (50g) sprinkles
- Fill a piping bag (or a large zip top bag with the corner snipped off) with frosting and decorate your cupcakes. If you want a fancier pipe, use a Wilton 1M tip, but be sure to read the notes carefully. More sprinkles on top are optional. Cupcakes stay fresh in an airtight container at room temperature up to 3 days.
Video
Notes
- Room temperature eggs: these are always a good idea when using room temperature butter as it makes for easier incorporation into the batter. To bring eggs to room temperature quickly, place eggs in a bowl of warm water for 5-10 minutes.
- Full fat dairy: it is imperative to use full fat dairy in this recipe for moisture, since we're eliminating the yolks from the eggs to keep the batter light. I prefer the texture I get using sour cream, but full fat yogurt will work, too.
- Coloring icing: I like to color my funfetti buttercream, and my favorite coloring are AmeriColor. The color I used in the photos is "dusty rose."
- Piping tip: because the sprinkles can get jammed up in the tip, I find I can do about 3 cupcakes before sprinkles clog the tip. Be sure you're using a large coupler so you can remove the tip and clear it out. You can also omit the sprinkles from the frosting, use a large open circle tip (I like a Wilton 1A), or cut the tip off of your piping bag instead.
- Make mini cupcakes: this recipe can make about 2 and ½ dozen mini cupcakes (baking time is 11-13 minutes).
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cupcake | Calories: 423kcal | Carbohydrates: 63g | Protein: 2g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 131mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 53g | Vitamin A: 558IU | Vitamin C: 0.05mg | Calcium: 44mg | Iron: 1mg
