Homemade Funfetti Cupcakes Recipes

FUNFETTI CUPCAKES

Steps:

• Preheat the oven to 350° F/180oC. Line two cupcake pans with paper liners. Set aside.
• In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
• In a second mixing bowl add the butter and sugar and whisk to combine. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla. Add the dry ingredients and mixing just until incorporated. Stir in sprinkles with a spatula.
• Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
• Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired.

HOMEMADE FUNFETTI CUPCAKES

Steps:

• Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.
• In a large bowl, sift together the flour, baking powder and salt.
• In a medium bowl, whisk together the milk and egg whites.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
• Once ingredients are thoroughly incorporated, give the batter a good 1-minute beating to ensure that it is thoroughly mixed and well aerated. Use a rubber spatula to fold the sprinkles into the batter. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
• Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

HOMEMADE FUNFETTI CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
• In a large mixing bowl combine flour, sugar, baking powder and salt. Slice the butter into pieces and add to the flour mixture. Mix on low until the mixture resembles coarse crumbs.
• With the mixer on, add the eggs one at a time, scraping down the bowl after each addition. Add the milk and vanilla and mix until batter is smooth. Fold in the sprinkles with a rubber spatula.
• Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.

FUNFETTI CUPCAKES

Steps:

• Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, whisk or sift together flour, baking powder, and salt. Set aside.
• In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in egg whites, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream/heavy cream and beat until combined. Add the other half of the dry ingredients and beat slowly just until combined. Stir in sprinkles. Do not over mix - the less you mix, the lighter the cupcakes will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Frost cupcakes with frosting and top with sprinkles.
• Unfrosted cupcakes can be kept tightly covered in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge (same for the frosting but bring it to room temperature and stir well before using to frost the cupcakes). Frosted cupcakes can be kept at room temperature for 24 hours or in the fridge for up to 3 days. Bring to room temperature before serving (at least 1 hour).

HOMEMADE FUNFETTI CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
• Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
• in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
• Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

HOMEMADE FUNFETTI CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line or spray 12 muffin cups.
• In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside.
• In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
• Add the egg whites to the bowl and beat until combined.
• Add in the vanilla and almond extracts and mix until incorporated.
• Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated.
• Fold in the sprinkles with a spatula.
• Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely.