Homemade Funfetti Cupcakes (from scratch!

Diets

Vegetarian

Ingredients

Refrigerated
- 4 Eggs

Baking & Spices
- 1 1/4 cups All-purpose flour
- 2 1/2 tsp Baking powder
- 1 3/4 cups Cake flour
- 1 3/4 cups Granulated sugar
- 1 tsp Kosher salt
- 5 cups Powdered sugar
- 1/2 cup Rainbow sprinkles
- 1 Rainbow sprinkles
- 8 tsp Vanilla

Dairy
- 3 cup Butter, unsalted
- 1 cup Whole milk

Time
Prepare: 20M
Cook: 15M
Total: 1H

Found on browneyedbaker.com

Description

A homemade version of funfetti cupcakes – buttery vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting.

man this tastes like cornbread

Made these for my son’s 1 year birthday party and they are seriously fantastic. Forget other recipes for funfetti cupcakes, these are the best and the quality is like what you would get from a professional bakery. It must be the reverse creaming method that made this so good? I’m not a terribly experienced baker, but I followed the recipe exactly as it told me – it was simple, didn’t take much time, and in the end after tasting one I was shocked that I was capable of making a cupcake like this. Will be bookmarking and making again!

These are my most favorite ‘go-to’ cupcakes, and they have been regularly requested by friends and family for almost 3 years now. They ALWAYS come out perfectly, kids and adults alike love them, and…they’re just delicious! Customize srinkle colors for different events/holidays, and just have fun with them!

I thought thes cakes were way to dense. Not good. The icing was worse. I couldn’t tell if it was all the butter or sugar but not a fan. Will for go any other receipe from here.

Yes! It was the texture of cornbread for me too. Very dense and not fluffy and moist like a box cake would have been. For all that effort, I would not make this again.

man this tastes like cornbread

I thought thes cakes were way to dense. Not good. The icing was worse. I couldn’t tell if it was all the butter or sugar but not a fan. Will for go any other receipe from here.

Yes! It was the texture of cornbread for me too. Very dense and not fluffy and moist like a box cake would have been. For all that effort, I would not make this again.

Ingredients

1¾ cups cake flour
1¼ cups all-purpose flour
1¾ cups granulated sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature, cut into ½-inch cubes
4 eggs
1 cup whole milk
2 teaspoons vanilla extract
½ cup rainbow sprinkles
2 cups unsalted butter, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract
Rainbow sprinkles, for decorating

Directions

Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Frost the cupcakes as desired (I used the Ateco #808 decorating tip) and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Serves: 24 cupcakes
Prepare: PT20M
Cook Time: PT15M
TotalTime: PT1H