[Homemade] Funfetti Cupcakes
SEATTLE, WA — What cake comes to mind when I say “birthday cake”? Funfetti? Me too! Even if it’s really just vanilla cake with sprinkles, it brings back nostalgic memories of childhood birthday parties with those silly triangle hats and plastic party favors.
There’s nothing like funfetti cake. Plus, I have a slight (or not-so-slight) obession with sprinkles. Here’s a recipe to make it from scratch.
[Homemade] Funfetti CupcakesMakes 12 (or maybe 13) cupcakes
1/2 cup (1 stick) butter, softened
1 cup sugar
1 tablespoon vanilla extract
1 tablespoon instant vanilla pudding
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup assorted brightly colored sprinkles + more for top of frosting (I use these)
Preheat oven to 350 degrees F.
Cream butter and sugar in the bowl of an electric mixer until fluffy. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Alternate adding dry ingredients and the milk, mixing until just combined. Fold in sprinkles.
Fill cupcake tins 2/3 of the way full. Bake for 18-20 minutes. Let cool completely.
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract (use the clear kind if you have it)
1 tablespoon of milk, if needed
Cream butter in the bowl with an electric mixer until smooth and creamy. Add in powdered sugar slowly (Stop the mixer and add in little by little or it will get all over your counter and yourself). Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.
If the frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it’s too thin, add powdered sugar gradually until it thickens. Frost cupcakes and top with sprinkles.