Homemade Funfetti cupcakes

When Addison told me that she wanted some vanilla cupcakes with sprinkles, there was no doubt about what type of cupcake I'd make for her birthday. Funfetti! Yes, I know that there are some boxed mixes that I could easily have made, but I honestly don't think I've used a boxed cake mix in years. My little girl's birthday cupcakes had to be homemade. Would you expect anything less?

My baking friend Sally posted these homemade Funfetti cupcakes not too long ago, and it was something that I quickly bookmarked and knew that I would use for Addison's birthday treats. The batter came together quickly and nicely, and the frosting was very easy to whip up.

These cupcakes were a huge hit for her party. Most of the kids opted for the Funfetti cupcakes over a chocolate variety I made (recipe coming shortly). I mean, who can resist sprinkles? As suspected, the birthday girl dove straight into the frosting, which she managed to get all over her mouth and hands. She left some of the cake uneaten, but I can't blame her - the frosting is always the best part.

I was able to sample one of these after we returned from the party and was happy about how these turned out. Neither the cake nor the frosting were overly sweet, and that was one thing that I heard over and over again from the parents of Addison's classmates. They kept complaining about how grocery stores and other local cupcakeries produced cupcakes that hurt your teeth after a bite. But, these cupcakes contained just the perfect amount of sugar. And the sprinkles really made the cakes super fun.

Thanks, Sally, for these sharing your recipe for these awesome Funfetti cupcakes. I'll be sampling many more of your creations soon.


Funfetti cupcakes

• 1 and 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
• 1/4 cup Greek yogurt (plain or vanilla; can sub sour cream)
• 3/4 cup milk (can sub soy or almond milk)
• 2 teaspoons vanilla extract
• 1/2 cup sprinkles 

Vanilla buttercream

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3-4 cups powdered (confectioners') sugar
• 1/4 cup heavy cream (see note above about substituting milk or half-and-half)
• 1 teaspoon vanilla extract
• salt, to taste

Cupcake directions
Preheat your oven to 350 degrees F.

Line a standard muffin tin with 12 cupcake liners and set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together and set aside.

In a large microwave-safe bowl, melt butter in the microwave. Remove from microwave and mix in the sugar (the mixture will be gritty and sand-like). Place in the refrigerator for 1 minute to chill. Remove from the fridge and mix in the egg, yogurt, milk, and vanilla extract until combined.

Gently and slowly add in dry ingredients and mix until the batter is smooth and thick. Gently stir in sprinkles and do not overmix (the sprinkles will bleed into the batter otherwise).

Evenly divide the batter among the cupcake liners and bake in your preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.

Buttercream directions
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter on medium speed for about 3 minutes until smooth and creamy. Turn the mixer down to low and slowly add the powdered sugar, cream, and vanilla extract. Once all the ingredients have been added, Increase the speed to high and beat for 3 minutes. If the frosting is too runny, add more powdered sugar. If the frosting is too thick, add more cream. If your frosting is too sweet, add about 1/4 of a teaspoon of salt.

Generously frost the cooled cupcakes and garnish with additional sprinkles. Store frosted cupcakes at room temperature in an airtight container for up to one week

Yield: 12 cupcakes and enough frosting to generously frost all 12 cupcakes (I doubled the recipes above to get 24 cupcakes)

Source: Sally's Baking Addiction