Homemade Funfetti Cupcakes — Damn Delicious

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Homemade Funfetti Cupcakes

Funfetti cupcakes made completely from scratch that taste a million times better than the boxed stuff!

Now what I have for you today is homemade funfetti cupcakes. Sure, you can get the box mix from your local grocery store but if you’re already going to have to add the eggs and the oil, why not just make it from scratch? You get to control all the ingredients that go into the batter, and you’re omitting so many preservatives that are included in the box mix.

Plus, nothing beats homemade right?

And truth be told, I was seriously amazed as to how so many people people were impressed that these cupcakes were made from scratch. Little do they know its actually so easy to make! So the next time you’re celebrating a friend or a co-workers birthday, I highly suggest making these cupcakes. You’ll be sure to wow everyone, and they’ll think you’re a professional baker. Plus, the sprinkles are just so pretty to look at!

Homemade Funfetti Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Funfetti cupcakes made completely from scratch that taste a million times better than the boxed stuff!

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup rainbow sprinkles, plus more for sprinkling

For the vanilla buttercream frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2 tablespoons milk

Directions:

  1. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. In a large bowl, combine flour, baking powder and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 1 minute. Beat in egg whites until well combined. Beat in vanilla until well combined. With the mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated. Add sprinkles and stir using a rubber spatula just until moist.
  4. Scoop the batter evenly into the muffin tray. Place into oven and bake for 18-20 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth, about 3 minutes. With the mixer on low speed, gradually add powdered sugar, beating just until incorporated. Add vanilla, salt and milk. Increase speed to medium high and beat until frosting is light and fully, about 1-2 minutes.
  6. Use a small offset spatula to spread the cupcakes with frosting, garnished with sprinkles, if desired.

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12 comments

I made these over the weekend and they were awesome! Way better than the ones from the box and my daughter loved getting to add all of the sprinkles to the batter. We will definitely be making these again and trying other cupcake recipes from this blog! Thanks 🙂

Hi.. I’m a big fan of your food blog.. Cant get enough of your recipes.. They are awesome.. Anyway, can i use buttermilk instead of normal milk? Will that change the flavour of this cupcake?? Thanks.

Cheers from Melbourne.

You can certainly try substituting buttermilk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

Would love to make these since my pregnancy cravings are outta control….any modifications necessary for elevation? We’re Mile High over here! Thanks!

Is there a difference between hand mixing the batter and using an electic mixer?

It is difficult to make good cupcakes using only a spoon or whisk (mixing by hand does take significantly longer, and will give you a good cardio workout). For instance, it is ideal to cream the butter and sugar in a batter recipe by an electric mixer – this is a lot of constant beating for the home baker to achieve and it will take considerably longer to reach the same stage of aeration. In order to get frostings smooth and whipped to perfection, again, an electric mixer is essential.

Hi, Chungah. I recently made this recipe for a superbowl party over the weekend. Unfortunately, they didn’t turn out as expected. Every cupcake had sunken in in the middle! I will let you in on a secret and that is that I opened the oven door to rotate them 180 degrees half way through baking, and even before then did they look caved in in the center. Any ideas why? Help!!

What a bummer! I’m sorry that this recipe did not turn out the way you had imagined. There could be many factors at play here but opening the oven door may have caused this or closing the oven door too hard can cause a rising cupcake to fall.

I tried this recipe and EVERYONE loved it. It was so delightful! Thank you:))

I’m excited to make these cupcakes for my soon to be 10 year old daughter’s birthday party this Sunday. How much in advance can I make these and how to store before then?

Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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