These Funfetti Cupcakes are light and fluffy topped with creamy vanilla buttercream. Ditch the box mix and make this delicious homemade recipe for any occasion.
Enjoying funfetti cupcakes is nothing short of fun! The rainbow colors make them attractive to both adults and children. These cupcakes are not only pretty, but they are fluffy, cakey, and delicious. It’s the perfect recipe to make for any occasion and is sure to bring tons of smiles.
Why this recipe works
- It’s easy to make
- They are fun and festive cupcakes for any occasion
- You can use any color sprinkles to fit a specific theme
- These cupcakes use basic baking pantry staples
- They are light, fluffy, and delicious cupcakes
Before you begin
Take out the following baking equipment.
Digital kitchen scale
2 medium bowls
3 small bowls
Stand mixer fitted with the paddle attachment
1 silicone spatula
Large star pastry tip
Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.
I prefer using cake flour for this recipe. It has less protein than all-purpose flour and will develop less gluten resulting in a more tender, cakey texture. It’s important to sift your cake flour to break up any lumps. Even if the flour comes pre-sifted, I still recommend sifting it with all your dry ingredients.
Egg whites are neutral in flavor and color and will produce a crumb that is lighter in color without a yellow tint. Because they do not contain fat, egg whites have high water content. Therefore a higher ratio of sugar is used to compensate for this imbalance.
Sour cream plays several essential roles in these cupcakes. It adds moisture, the acidity and tanginess add a more complex flavor to the batter, and the extra fat adds another layer of richness. You can substitute 60 g (1/4 cup) of the whole milk with an additional 60 g (1/4 cup) of sour cream for an even richer flavor.
How to make cake flour at home
If you do not have cake flour on hand, you can easily make it with two simple ingredients, all-purpose flour and cornstarch. The formula:
- 1 cup all-purpose flour – 2 tablespoons all-purpose flour + 2 tablespoons cornstarch = 1 cup cake flour
Always sift the mixture to ensure the flour and cornstarch are evenly combined before using it in your recipe. The cornstarch helps to discourage the formation of gluten while still maintaining the cupcake’s structure.
How to make the cupcake batter
Sift the dry ingredients. Begin by sifting together the cake flour, baking powder, baking soda, and salt into a medium bowl and set aside.
Cream butter and sugar. In a large bowl, cream the room temperature butter and sugar on medium-high speed until the mixture is smooth and creamy. This step should take about 4-5 minutes. Make sure to stop your mixer occasionally to scrape down the sides and bottom of the bowl to ensure even mixing.
Add the egg whites and vanilla. Beat in your egg whites, one at a time, until combined. Scrape down the sides and bottom of the bowl between each addition. Mix in the vanilla until evenly incorporated.
Add the wet ingredients. Add the sour cream and mix until evenly combined. Reduce your mixer to low speed and add the dry ingredients and milk to the batter in three parts, beginning and ending with the dry ingredients. Continue to mix just until combined.
Add sprinkles. Carefully fold the sprinkles into the batter. Do not over mix so your sprinkles do not begin to bleed into the batter.
Fill cupcake liners. Pour your batter into your cupcake liners filling each only 2/3 full.
Bake. Bake the cupcakes for 18-21 minutes or until a toothpick inserted in the center comes out clean. If you gently push down on the top of the cupcake, it will spring back and the impression of your finger will disappear.
The importance of the creaming method
The creaming method is the most common mixing method for making cakes. It gets its name from the process of creaming together the sugar and butter. This process helps produce light and fluffy cupcakes. By beating together the sugar and butter, you are creating pockets of air in your mixture which will help puff up your cupcakes in the oven. The creaming stage is the most important step in the mixing process.
To properly cream together butter and sugar, you must begin with room temperature butter. It’s important to note that butter that is too warm (greasy looking or beginning to melt) will lead to disaster because you won’t be able to create those ideal pockets of air. To avoid this, allow your butter to sit at room temperature for about 1 hour before using it.
Which sprinkles are best to use?
Depending on the type of sprinkles you use can make a difference in appearance and texture. I highly recommend using jimmies (aka sprinkles). They offer a pretty color, won’t bleed in the batter, and won’t add a crunchy texture.
In contrast, nonpareils, the tiny rainbow sugar balls, will bleed their color into the cupcake batter and don’t look as pretty.
Quins, which come in a variety of shapes and colors, are beautiful to decorate baked goods with. However, they are not ideal for baking because they will lose their shape when baked.
Tips and takeaways
- Always use pure vanilla extract as opposed to imitation extract, as it will yield the best flavor.
- Do not fill your cupcakes more than 2/3 full otherwise you run the risk of the cupcakes spilling over or sinking.
- For the most accurate measurement, it’s best to measure the flour using a digital kitchen scale. If you do not have a scale, then spoon and level the flour in a measuring cup.
Love cupcakes? Try these other recipes…
- Strawberry cupcakes
- Chocolate peanut butter cupcakes
- Champagne cupcakes
- Birthday cake cupcakes
- Coconut cupcakes
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Funfetti Cupcakes. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print