Funfetti Cupcakes

These Funfetti Cupcakes made from scratch! These homemade cupcakes are fluffy and filled with sprinkles. Topped with a creamy buttercream frosting. I will say that most of the time a boxed mix is just as good as cupcakes made from scratch but in this case, these Funfetti Cupcakes are worth making.

FUNFETTI CUPCAKES

My blog is ten years old today! Well it was actually Sunday, which is also fitting that I can’t even celebrate my ten year blog anniversary on time.

Ten years. I remember when I celebrated my ten year wedding anniversary thinking, “Wow. That’s a long time to be married.”

Yes, ten years is a long time to do anything. It’s more than a phase, after ten years it’s commitment.

In a lot of ways, I’m married to this blog. I’ve spent long days and hours putting time into it. I’m in it for the long haul. I hope to be a 90-year-old Christy, still making recipes, and sharing them with you.

I’ve had so many experiences come from this little blog. I’ve eaten ice cream off the conveyor belt at the Ben and Jerry’s factory, I’ve cooked in the Betty Crocker kitchens, I’ve eaten twenty tacos before noon in Austin, Texas with Old El Paso. I’ve worked with companies like Disney, Hersheys, Pillsbury, and so many more!

There have definitely been some low points too. Like when my Facebook page was hacked and I was locked out of my account for a week while some twisted person posted horribly offensive things under my name. But mostly, all good things have come from this blog.

I was first published in Betty Crocker’s Big Book of Cupcakes in 2011 and published my own cookbook in 2014. Both of which I still can’t believe happened.

Ya’all, it’s been a ride. What started as a way to connect with my family during the loss of my sister, has turned into a source of joy and light that millions of people read every month.

I’ve had three kids since I started this blog. You even helped me name my children. In fact, whenever I need anything you are there for me with ideas and suggestions.

Sorry for what might be the longest post in history but I’m feeling all the feels. Thanks for letting this introverted extrovert express myself in the only way I know how.

I thought it only fitting to celebrate ten years of blogging with a whole lot of sprinkles. My friend Louise is a pastry chef and she helped me brainstorm ideas to celebrate.

I’ve said it before that I’m all about grabbing a cake mix to make cupcakes. I have found very few times that homemade cupcakes taste better than a doctored cake mix.

These cupcakes use cake flour. I know, I know. Christy doesn’t use crazy ingredients in her recipes. I figured if you are willing to make cupcakes from scratch, you’re willing to buy cake flour for $3.

Even if you’re not willing to buy cake flour, here’s an easy substitute with ingredients you probably already have.

CAKE FLOUR SUBSTITUTE

Here is an easy Cake Flour Substitute:

1 cup cake flour = 1 cup all-purpose flour, minus 2 tablespoons, and 2 tablespoons cornstarch; sifted 5 times together to incorporate and lighten the flour.

See! That’s easy. 

I wish I could explain how fluffy these are. If you don’t overbake them. Which is the only thing you can do to screw these up. The buttercream frosting is so good. The cupcakes aren’t entirely sweet on their own so the frosting goes perfectly with them.

Thank you for being here all these years. Thanks for defending, supporting, and taking the time to email me with your kind words. It means the world to me. Here’s to another ten, twenty,…forty years!!

OTHER CUPCAKE RECIPES

• Reese’s Peanut Butter Cupcakes
• Strawberry Milkshake Cupcakes
• Rainbow Cupcakes
• Chocolate Chip Cookie Dough Cupcakes

Funfetti Cupcakes

4.41 from 10 votes

Funfetti Cupcakes made from scratch! These homemade cupcakes are fluffy and filled with sprinkles. Topped with a creamy buttercream frosting.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 24 cupcakes

Ingredients

For the Cupcakes:

• 1 ¾ cups cake flour, (see note for easy substitution)
• 1 ¼ cups all-purpose flour
• 1 ¾ cups granulated sugar
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, (2 sticks, room temperature)
• 4 eggs, room temperature
• 1 cup whole milk
• 2 teaspoons vanilla extract
• ½ cup rainbow sprinkles, (jimmies)

For the Vanilla Buttercream:

• 1 cup unsalted butter, (2 sticks softened, not melted)
• 3-4 powdered sugar, sifted
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• Up to 4 tablespoons heavy cream, half and half, or milk

Instructions

 

• For the Cupcakes: Bring the unsalted butter and eggs to room temperature; combine the milk and vanilla in a liquid measuring cup. Preheat the oven to 350 degrees F. Prepare cupcake pan with 24 liners.
• In a mixing bowl with the paddle attachment, add the flours, sugar, baking powder, and salt; mix on low-speed for 1 minute. Then add the butter a little at a time keeping on low-speed. It will begin to look like coarse sand.
• Continuing on low-speed add the eggs one at a time. Very slowly, a few tablespoons at a time, add in the milk and vanilla. Increase the speed of the mixer to medium and beat for 2 minutes, until batter is smooth. Remove the bowl from the mixer and using a rubber spatula, gently fold in the sprinkles.
• Fill the liners two-thirds full and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Do not overbake! Cool in the pan for 10 minutes and remove to cool completely on a wire rack.
• For the Frosting: In a mixer, using the paddle attachment, beat the butter on medium speed.
• Turn off the mixer and add 3 cups of the sifted powdered sugar and mix until the sugar is incorporated. It will look clumpy!
• On medium speed, add the vanilla extract, salt, and 2 tablespoons of the heavy cream and beat for 2-3 minutes, until it is whipped, fluffy, and creamy.
• If your frosting needs more stiffness (or you like it a little sweeter), add more sifted powdered sugar, a little at a time. If it needs to be thinned out, add remaining heavy cream, 1 tablespoon at a time.
• Frost cooled cupcakes and add additional sprinkles on top. I used a Wilton 2D tip for these cupcakes.

Notes

Cake Flour Substitute: 1 cup cake flour= 1 cup all-purpose flour, minus 2 tablespoons, and 2 tablespoons cornstarch; sifted 5 times together to incorporate and lighten the flour. 

Use unsalted butter to be able to adjust the desired flavor. When the butter is at room temperature, it will feel like soft-serve ice cream.

Source: my friend and chef Louise Rio

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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