Homemade Funfetti Cupcakes

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Funfetti cupcakes are a fun and tasty treat for any occasion. They’re easy to make at home with simple ingredients. These colorful cupcakes are topped with creamy vanilla buttercream frosting and lots of sprinkles.

You can bake a batch of 12 cupcakes in about 35 minutes. The recipe uses basic pantry staples like flour, sugar, and eggs. Adding rainbow sprinkles to the batter and on top gives them that classic funfetti look everyone loves.

Exact Ingredients List

Here’s everything you need to make these yummy Funfetti cupcakes:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup full-fat sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 1/2 cup rainbow jimmies sprinkles

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups confectioners’ sugar, sifted
• 1/4 cup heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt
• Extra sprinkles for decorating

Make sure you have all these ingredients ready before you start baking. Room temperature items mix better, so set out your butter, eggs, sour cream, and milk ahead of time.

Instructions

Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.

Mix the dry ingredients in a bowl. In another bowl, beat butter and sugar until creamy.

Add egg whites and vanilla to the butter mixture. Beat in sour cream.

Gradually mix in dry ingredients and milk. Fold in sprinkles gently.

Fill cupcake liners 2/3 full with batter. Bake for 18-22 minutes until a toothpick comes out clean.

Let cupcakes cool completely before frosting.

For the frosting, beat butter until creamy. Add sugar, cream, vanilla, and salt. Mix until smooth.

Pipe or spread frosting onto cooled cupcakes. Top with extra sprinkles for a fun finish.

Enjoy your colorful homemade Funfetti cupcakes! They’re perfect for birthdays or any celebration.

Possible Substitutes List & Recipe Variations

You can tweak this recipe to fit your needs or preferences. Here are some easy swaps and variations to try:

Flour: Use cake flour for a lighter texture, or gluten-free flour for a gluten-free version.

Milk: Replace whole milk with almond milk or any non-dairy alternative you like.

Sour cream: Greek yogurt works great as a substitute.

Sprinkles: Try different shapes or colors of sprinkles for fun variations. Chocolate chips can be used instead for a different flavor.

Frosting: Experiment with different flavors like chocolate, strawberry, or lemon.

To make the cupcakes extra special, you can:

• Add a filling like jam or chocolate ganache
• Top with fresh fruit
• Use flavored extracts like almond or lemon instead of vanilla
• Make them marbled by adding cocoa powder to half the batter

For a healthier version, you can:

• Reduce sugar by 1/4 cup
• Use whole wheat flour for half the all-purpose flour
• Replace butter with applesauce in the cake batter

Remember, baking is fun and creative. Don’t be afraid to try new things with this recipe!

Tips, Tricks & Storing

For the best cupcakes, make sure all your ingredients are at room temperature before you start. This helps them mix together smoothly.

Don’t overmix the batter. Stop mixing as soon as everything is combined. Overmixing can lead to tough cupcakes.

Use an ice cream scoop to fill your cupcake liners. This ensures each cupcake is the same size and bakes evenly.

Let your cupcakes cool completely before frosting. If they’re still warm, the frosting will melt.

To store your cupcakes, keep them in an airtight container at room temperature for up to 3 days.

You can freeze unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer bag.

For the frosting, beat the butter until it’s really light and fluffy before adding other ingredients. This makes for a smoother, creamier frosting.

If your frosting is too thick, add a little more milk. If it’s too thin, add more powdered sugar.