Homemade Funfetti Cupcakes

[pictures updated March 29, 2015]

Yes! You don’t have to make Funfetti Cupcakes from a box anymore – you can make your own Homemade Funfetti Cupcakes in the comfort of your own kitchen with your kiddos or just for fun. This simple, no fail recipe will come in handy for your next Birthday party!

Well hello! How was your St. Patrick’s Day weekend? We had a great time in Chicago, and I can’t wait to share some of the pictures with you!

This weekend was EXTRA special because a little boy, who is very near and dear to my heart, turned 6! He’s like way too big…I can’t even.

I mean come on…that smile? Those big chocolate brown eyes? They melt my heart. Happy Birthday Ben!

It gets even better. This special little girl turns 3 on March 26th so we celebrated both birthdays with Funfetti Cupcakes at Aunt Jess’ house! Happy Birthday Susannah! I mean come on….that smile and those big blue eyes? I can’t. I just can’t!

I love them…like more than anything.

So last week I was thinking about what to make the kiddos for their birthdays and cupcakes definitely came to mind. I wanted to make something fun and different, but not too over the top. Ben and Su Su are pretty easy to please – they like chocolate and vanilla cupcakes. But again, I wanted to make something fun and exciting and what’s more fun and exciting that FUNfetti Cupcakes?

Are you still with me?

Not only were these so much fun to make but they were easy. Like silly easy and they turned out absolutely delicious. They’re sweet, but not too sweet, they’re dense and moist but not too dense and moist and the best part? They taste just like a funfetti cupcake…out of the box!

I was crazy happy, like running around the kitchen with my eyes popping out of my head happy, when they popped out of the oven. They were perfect little mounds of happiness in my oven. I let them cool, frosted them with the fluffiest of frosting and took a gigantic bite.

I then did the happy dance.

Even the husband chimed in…”These are good. I think these are the best cupcakes you’ve ever made.”

Yep…I’ll keep him.

And the FROSTING. Thick, buttery and just sweet enough. God I love sprinkles – they make everything look so darn cute. I whipped the heck out of it to make it fluffy and added a good amount of vanilla to add flavor and it just turned out…ugh…so good!

Ok. This batter is ridiculous. I have no idea why. Maybe it’s the sprinkles? I licked the bowl clean.

And wanted more.

Go! Go get your sprinkle on!

Don’t forget to pin this recipe to Pinterest by clicking the image below!

Funfetti Cupcakes

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Stuckonsweet.com: Jessica from www.stuckonsweet.com

Recipe type: Cupcake

Serves: 12

Ingredients

Cupcakes

• 1¾ cup all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup butter (1 stick), room temperature
• 1 cup granulated sugar
• 2 eggs plus 1 egg white
• 1½ teaspoons vanilla
• ⅔ cup whole milk
• 3 tablespoons sprinkles

Buttercream Frosting

• 1 cup butter (2 sticks), room temperature
• 2½ - 3 cups powdered sugar
• 4 (1 tablespoon + 1 teaspoon) teaspoons vanilla
• 2 tablespoons milk (I used whole milk)

Instructions

1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
2. Combine flour, baking powder and salt in bowl and mix well with fingertips; set aside
3. In a mixer, whip butter, and sugar until thick and pale, about 4 minutes. Add eggs one at a time and vanilla and mix until incorporated, scraping down sides of bowl as needed. Batter will be lumpy.
4. Next add flour mixture in three batches alternating with two additions of milk, whisking well after each. Finally, gently fold in 2 tablespoons of sprinkles. Do not mix too much.
5. Spoon cupcake batter into prepared pan, about ¾ full. Bake 17-20 minutes. Check at 17 minutes and continue checking until cupcakes have puffed and a thin knife or toothpick inserted comes out clean. Remove cupcakes from oven and let cool completely before frosting.

For the Vanilla Buttercream Frosting

1. In a mixer, whip butter until light and fluffy, about 3 minutes. Add powdered sugar a little at a time and whip for another 2-3 minutes. Lastly add vanilla. Check for consistency, if it’s too thick add a tablespoon of milk to thin it out (I used 2). Frost cupcakes and decorate with sprinkles.

Notes

You can substitute a low-fat milk for this recipe but I highly recommend using whole milk as it adds a more rich flavor and depth to the cupcakes.

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