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{VIDEO} THE BEST Funfetti Cupcakes From Scratch

A quick, easy, homemade version of everyone's favorite cupcake, made from scratch. Who doesn't love funfetti cupcakes?! These moist, light, fluffy vanilla cupcake are bursting with bright rainbow sprinkles and topped with a sweet vanilla frosting and more sprinkles on top.

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Just like the box mix version you grew up on, but so much better. They have a nostalgic flavor with a hint of vanilla and the sweet almond extract, which gives them that little something extra. They are packed with festive sprinkles, perfect for any celebration.



These cupcakes are ultra moist, flavorful and have the perfect light and fluffy texture to hold all of the sprinkles.






I used a classic vanilla buttercream, that I tinted pink, for the frosting, but you can really use any kind of frosting you like. Let's face it, once you add the sprinkles on top, anything you choose, will look absolutely adorable.


These are perfect for birthday parties, celebrations, or a fun weekend baking activity. The best part is, you can use any kind of sprinkles you like, to really customize your cupcakes.








The batter is extra light and fluffy from the extra egg white and a tiny hint of almond extract, gives these cupcakes that nostalgic sweet party cake flavor.



Then add the best part... SPRINKLES!







Is this not the prettiest batter you have ever seen?! I love the rainbow specks studded all throughout!



And if you want to get really creative, you can even create your own sprinkle blends for a totally custom funfetti cupcake to match the theme of any event! Be sure to check out my DIY Sprinkle Blend video, to learn how to make your own custom colored sprinkles to add to your cupcakes!


Frost away and don't forget to add more sprinkles on top!



You can frost these with classic chocolate or vanilla buttercream, or tint it your favorite color, like I did!





And don't forget to check out my other favorite classics, like my recipe videos for THE BEST VANILLA CUPCAKES and THE BEST CHOCOLATE CUPCAKES!







THE BEST Funfetti Cupcakes 

Yield: 12 cupcakes

Ingredients
Cupcakes:
  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg white, room temperature 
  • 2 teaspoons vanilla extract
  • 1/8-1/4 teaspoon imitation almond extract
  • 1/2 cup (120g) sour cream, room temperature 
  • 1/3 cup rainbow jimmies/sprinkles (do not use nonpareils), plus extra for topping

Frosting:
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted
  • 2-3 tablespoons heavy whipping cream (sub half and half or milk if necessary)
  • a few drops of food coloring, if desired


Directions
Cupcakes:
Preheat oven to 350° F. Line a cupcake pan with baking cups.

With an electric mixer, beat together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, egg white, vanilla, almond extract and sour cream until smooth. Slowly add the wet mixture on low speed. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 1 minute until batter is smooth. Mix in sprinkles.

Distribute the batter between the baking cups, filling about 2/3 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.

Frosting:
With an electric mixer, beat the softened butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla and salt.

Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.

Frost completely cooled cupcakes. Top with sprinkles.




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