What kind of sprinkles are the best for funfetti cupcakes?

I prefer using rainbow jimmies in these cupcakes. They are big enough to see clearly and don't bleed into the batter like nonpareils.

Can I make this as a cake instead of cupcakes?

Yes! I would double the recipe and lengthen the baking time if you make this in a cake pan.

Can I use cake flour instead of all-purpose flour?

Yes, if you use cake flour increase the flour to 1 1/2 cups.

Homemade Funfetti Cupcakes

Description

Homemade Funfetti Cupcakes are easy to make and taste better than anything from a box. These light & fluffy cupcakes are topped with a decadent buttercream icing and sprinkles, of course!

Ingredients

Scale

Funfetti Cupcakes

1 ¼ cups all purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon salt
2 large eggs, whites and yolks divided
6 tablespoons unsalted butter, softened to room temperature
¾ cup sugar
1 ½ tablespoons vegetable oil
2 teaspoons vanilla extract
2/3 cup milk
3/4 cup sprinkles (jimmies)

Buttercream Frosting

1 cup unsalted butter, softened to room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
2–4 tablespoons milk
Pinch of salt
Sprinkles

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Instructions

Line a cupcake pan with liners and preheat oven to 350 degrees.
Combine flour, baking powder, and salt in a bowl and set aside
Add butter, sugar, oil and vanilla to large mixing bowl and beat until light and fluffy, about 3 minutes. (there will be a visible color change turning lighter to indicate it is done.)
Add yolks and mix until combined, scraping down the sides of the bowl as needed.
Add half the flour mixture and half the milk and mix until combined Add remaining flour mixture and milk and mix until just combined, scraping down the sides of the bowl as needed. Do not overmix.
In another bowl whip the egg whites until soft peaks form.
Fold egg whites and sprinkles into the batter, stirring gently until uniform.
Fill cupcake liners ¾ full and bake 15 minutes or until toothpick inserted in the middle comes out clean.
Allow to cool completely on a wire rack before frosting.
For the frosting, mix butter on medium speed and add powdered sugar a little at a time, mixing until smooth. Add vanilla and salt and mix. Add milk 1 tablespoon at a time, up to 4 tablespoons, until desired consistency is reached.
Pipe frosting onto cooled cupcakes and top with sprinkles.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: dessert
Method: baking
Cuisine: American

Nutrition

Serving Size:
Calories: 474
Sugar: 52.6 g
Sodium: 72.2 mg
Fat: 23.7 g
Carbohydrates: 63.8 g
Protein: 3.2 g
Cholesterol: 87.3 mg