There’s something about funfetti cake that makes almost everyone I know smile. It’s a cake we’ve all had at least once for a childhood birthday, and at least for me, countless number of times throughout college. So when I threw myself a birthday party this year, I wanted to feature one of my all time fave cake flavors, but this time try funfetti from scratch. I also made Red Hot Cupcakes for myself, but knew that funfetti would be a much better crowd pleaser, especially as minis!
I don’t know what Pillsbury puts into their cake mixes (I’m thinking maybe some crack cocaine), but I can never fully achieve the white cake taste and texture I’m used to from the box. I’m sure many of you are saying, well then why don’t you just buy the cake mix if you love it so much? Well, with all the preservatives and unpronounceable ingredients in processed foods, I would just rather try to make a simple cake from things I’m familiar with. Plus, it’s much more fancy to be from scratch! That being said, I really liked this recipe — the taste was spot on, but texture was still slightlyoff. Something about homemade yellow and white cake recipes that always remind me a little of cornbread, maybe incorporating some sour cream would help with that, but the verdict’s still out. Any other suggestions?
After reading a few recipe reviews online, I found out that you HAVE to use sprinkles like these because they melt best, leaving little pops of color without dying the batter itself. I liked these little confetti sprinkles best for decorating the frosting though, perfectly festive for a birthday! I’ve always been a vanilla on vanilla gal, so I kept things simple with the frosting — just a sweet vanilla buttercream to really let the sprinkles shine through. Kids and adults alike universally love funfetti, so I highly suggest you try a homemade batch for your next birthday party!
Homemade Funfetti Cupcakes
Recipe adapted from Cupcake Rehab
1-1/4 cups all purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temperature
1 large egg + 1 egg white, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
2 tbsp rainbow sprinkles (like these)
- Preheat oven to 350 degrees and line muffin tin with paper lines (either 12 full size or about 36 minis)
- In a large bowl, sift together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat the sugar and butter together until light and fluffy, about 2-3 minutes.
- Add egg and egg white, one at a time, beating on low until well combined. Add vanilla.
- With mixer on low, gradually add the flour mixture until just combined.
- Fold in rainbow sprinkles with a rubber spatula.
- Fill cupcake liners about 2/3 full and bake for about 15-17 minutes, or until cake tester comes out clean.
- Remove from pan and cool completely on a wire rack before frosting.
1 cup butter
4 cups powdered sugar
3 tbsp milk
1 tsp vanilla
- Beat butter in bowl of electric mixer until light and fluffy, 2-3 minutes.
- Add 1/2 cup sugar at a time until completely mixed.
- Add the milk 1 tsp at a time followed by the vanilla to achieve desired thickness.
Recipe yields 12 standard size or 36 mini cupcakes