It must be the reverse creaming method that made this so good? I did a half cut less than the recipe said to use, and I thought it was perfect. Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). The next morning I had a piece slightly chilled from the fridge and the buttercream was way better- the sugar had time to dissolve and mellow and the buttercream was firm and less greasy. Hi I made these cupcakes on Monday. Nothing makes me happier, not even chocolate, than seeing your beautiful creations of my recipes. You’ll know this step is done when the oil and butter are a pale yellow, with no chunks of butter. Preheat the oven to 350°F and grease and line 20 cupcake tins with liners. I followed the recipe exactly and they turned out great! They each need special treatment to be great, in my opinion. I never had funfetti cookies/cupcakes growing up either!
The browneyedbaker vanilla cupcakes are my normal go to, but I’m looking to make some funfetti cupcakes for my daughters 1st birthday and don’t have time for trial before the party….which vanilla cupcake should I choose!?!?
Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Hi Karina, The cupcakes will be more dense if you use all-purpose flour.
Set aside.
A homemade version of funfetti cupcakes - buttery vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting. The last step is to stir in the sprinkles, being careful not to overmix the batter. In Boston we have sprinkles AND jimmies. Cake flour as less protein in it, which makes it more tender. Hi! However, the buttercream recipe that you shared was so so so SO sickeningly sweet (and I am someone who seriously loves sweets). You are the reason I get so much joy in the kitchen, so thank you from the bottom of my now-older heart. As far as sprinkles go, I recommend using jimmies (I use these). Used the cake and frosting recipe to make a two layered birthday cake.
Copyright © All Things Baked Ltd 2020. I was wondering if there was a way to make them chocolate.
The icing was worse. I was wondering, have you ever made the funfetti cupcakes two days before serving them or made them and froze them? My kids just love these cupcakes. All-purpose flour will make give them a slightly heavier/denser texture.
Bake time I’m estimating would be around 23-28 minutes for 9-inch and 26-31 minutes for the 8-inch. This recipe will be made again and again! Definitely will be using this recipe soon! Are there special kinds of sprinkles U should use? Hi, …… Mine didn’t really bleed very much (I just got them in bulk from my grocery store). I know that it can seem so much easier to throw together a cake mix, but believe me when I tell you that you won’t regret making these homemade funfetti cupcakes. Reduce the speed to low and gradually add the powdered sugar. I even tried it before I iced them and thought it was fine, but when I went to have an assembled cupcake I couldn’t choke it down.
That’s how I like mine too! This site uses cookies to help provide the best user experience. Listen, I usually am NOT a devout sifter, but with cakes it is SO important to get everything evenly distributed. Keep up the fun!! (Knowing what kind of oil to use would have been an added help.). Please read my privacy policy. Thank you.
The white cake makes the confettti colors “pop” beautifully–and you can’t beat the taste of a good, moist vanilla cupcake piped with creamy frosting! I must say the cake is absolutely delicious. I know. How far in advance can I make these? All was well until the alarm went off on the oven at 20 minutes. The icing is to die for…you are never too old to have sprinkle cupcakes!! Then mix in the vanilla extract. Love the idea of making funfetti cupcakes. Hey Lindsay! Any thoughts to get them whiter with sprinkles.
It’s a well established fact right now that I love any dessert involving sprinkles! Thanks! Do you have to use cake flour or can you use regular flour? Hi Josie, Yes, I’ve doe it without a problem! Let us know if you have any question–here to help .
This site uses Akismet to reduce spam. I thought thes cakes were way to dense. I had such hopes for these vanilla cupcakes! There are lots of reasons I love funfetti desserts. Add the egg whites to a large mixer bowl and set aside. My grandson-in-law had a funfetti cake for his groom’s cake. The strawberry and lemon limoncello. By the way, love your site, i use it to cook/bake everything!
Will not be repeating. Here’s a bit of information about each of the ingredients needed to make these adorable confetti cupcakes from scratch.
I noticed that there aren’t the brown colored ones included in those, and have been searching for them everywhere! Just wondering what sized eggs do you use for this recipe? Add ½ of the dry mixture to the wet mixture and mix until combined.
Your email address will not be published. Pretty sure I followed recipe as written. Kind of like cornbread consistency. And so cute! Will they turn out okay if I use a hand mixer instead of a stand mixer? Any suggestions? Scoop batter into prepared cupcake liners, each should be about ⅔ full.
The texture was so light and fluffy.
Try Kut from the Kloth jeans. Thanks for asking! On Tuesday my mom texted me and asked me if I could make another dozen(turns out she had taken some to work and people wanted more).
I can’t think of anything more fun and cheerful either! Last add the sprinkles, just folding a few times to evenly distribute them. I understand they are vanilla, but maybe next time I will add more vanilla or even almond extract. Made these cupcakes about 5 times now for my schools bake sale and kids love them. Prep Time: 15 minutes.
I used Ateco tip 847. Did it change?
Hi Steve, I generally don’t like to try to morph vanilla products into chocolate, and vice versa.
When turning my funfetti cake into cupcakes, I wanted a lighter and whiter cake that didn’t need to hold up to layers. Thank you. Add the other half of the milk and mix until well combined. We will definitely make the cupcakes during our next sleepover. They are moist, tender, fluffy and so darn good. Gently fold about half of the whipped egg whites into the cake batter and gently fold together until mostly combined. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Eventually, the wetness underneath rose to the surface. Hi Janie, Actually, the cake flour should definitely NOT be self-rising. They are definitely getting so big! Hi Ali, I haven’t made this into an actual cake, but if you wanted two 9×13-inch cakes, then yes, you would need to double the recipe. Make sure your baking soda/powder is not expired so that they raise properly. My mom came home today and said they were a hit :). Very yummy, A MUST TRY!!! Just made them for my daughter’s first birthday and they were a hit!! These are very yummy. I want to use this recipe to make a birthday cake this weekend – I am using the top two tiers of the wilton wedding cake pan set, so I will need 11c of batter total. In a separate bowl, cream … I love that cake but wonder if it’s too light and sprinkles will sink to the bottom…. Add additional water or cream as needed to get the right consistency frosting. Thank you:D, This recipe as-is will make two 8-inch or 9-inch layers. 2. Hi, I made these recently for my peanut/tree nut allergic daughter. One taste and you know without a doubt they’re from scratch! I just made this in two 8 inch round cake pans and baked them for 35-40 minutes. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. Bake Time: 12-15 minutes. If you like less frosting, then you could reduce it. Just wondering if you had an issue with the sprinkles sinking. I too haven’t had any issues with the texture of the cupcakes or icing. do the sprinkles melt in the cupcake or do they harden? They cupcake was so light and fluffy and the icing is so creamy. You’ll know the cupcakes are done when they lightly golden brown and a toothpick inserted into the middle comes out mostly clean! You can use an offset spatula or a spoon to make big swirly, frosted cupcakes or a pastry bag fit with a start tip for something a little more gourmet. The recipe was so easy to follow I didn’t even have to drink my morning coffee before making them :).
Overall though, the instructions are very easy to follow and it’s a solid basic cupcake.
They don’t bleed as much as other types and don’t end up crunchy either. Hi I was wondering if buttermilk could be used instead of whole milk.
What else can I add instead of the yolks to keep the cake moist?
These are so fun and cute! To make the frosting, add the butter to a mixer bowl and beat until well combined. Set aside. 16. Keywords: funfetti cupcakes, sprinkle cupcakes, easy funfetti cupcakes, best funfetti cupcakes, birthday cupcakes, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Add half of the milk and mix until well combined. Bring on the sugar! Enjoy!
Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Such memories.