Funfetti cupcakes brings a smile to everyone’s face. Its colorful, its easy to share, and its delicious! This recipe makes the perfect amount of cupcakes, just a dozen.
Not sure if its the sprinkles, or just me. But I’m loving all these funfetti cakes these days. These funfetti cupcakes are truly all about fun featuring everything needed to lead to a moist and simply delicious cupcake. Topped with a vanilla almond frosting. I just love the taste of almond extract. But if almond extract does not tickle your fancy, just use 1 teaspoon of vanilla extract.
What’s in those Cupcakes?
Since we are talking sprinkles, which one should you use? The best sprinkles for baking are either Quin or Jimmie sprinkles. Both are available at your local grocery stores and amazon. Personally, I use this brand Cake Mate sprinkles from amazon. Besides sprinkles, this cupcake has the essentials with little extra something. The extra ingredient is Greek yogurt. I found that when adding Greek yogurt to my cupcakes or cakes it provides that extra needed flare. Meaning it leads to a moist and delicious cupcake. If Greek yogurt is not available, sour cream or buttermilk could be used. Both would still provide that little extra something.
With cakes or cupcakes I always like to use a mixture of cake flour and all-purpose flour. It provides the most fluffiness and desired scrumptious taste. Using only all-purpose flour creates a more dense, chewy, and crumb-like texture. Cake flour contains less gluten and protein compared to all-purpose flour. It’s also lighter, softer, finer, and paler in color unlike all-purpose. When using a ratio of both, it provides that good texture needed for a great cupcake.
Funfetti Cupcake Baking
To bake these funfetti cupcakes, first preheat the oven to 350 degrees F. Add cupcake liners to the muffin pan and set aside. In a medium sized bowl, add the following ingredients: all-purpose flour, cake flour, kosher salt, baking soda, and baking powder. Mix these ingredients well and set aside. Using an electric mixer, beat the unsalted butter and sugar until smooth (roughly 2-4 minutes). Next, add in the one egg and continue to mix until the egg is fully incorporated. Now, rotate between adding the liquids (milk and yogurt) and dry ingredients (flour mixture) until all ingredients are mixed well. Then, fold in the rainbow sprinkles.
After all ingredients are well mixed, fill the cupcake liners half-way. During the baking process the cupcakes will expand to fill the entire cup liner. As shown in the picture above. Once all the cup liners are full, bake for 18 minutes or until toothpick inserted comes out clean. Then, allow the cupcakes to rest in the muffin pan for a few minutes before moving to a cooling rack. Lastly, decorate and enjoy!
Interested in more funfetti? Well, check out this mini funfetti cake! It’s amazing and full of sprinkle goodness.
Funfetti Cupcakes
Ingredients
Funfetti Cupcakes
- 3/4 cup Cake flour
- 1/3 cup All-purpose flour
- 1 Egg room temperature
- 1/2 cup Granulated sugar
- 1/2 tsp Baking powder
- 1/3 tsp Baking soda
- 1/4 tsp Kosher salt
- 1/2 cup Unsalted butter room temperature
- 1/4 cup Whole milk or milk alternative
- 1 tsp Vanilla extract
- 5 oz. Greek Yogurt optional: vanilla flavored
- 1/4 cup Rainbow sprinkles
Vanilla Buttercream
- 6 Tbsp Unsalted butter softened
- 2 oz. Cream cheese softened
- 1/2 tsp Kosher salt
- 1/2 tsp Vanilla extract
- 1/4 tsp Almond extract
- 2-4 Tbsp Heavy Cream
- 1 lb. Powdered sugar
Instructions
Funfetti Cupcake
- Preheat the oven to 350 degrees F. Add cupcake liners to the muffin pan.
- In a medium sized bowl add the following ingredients: all-purpose flour, cake flour, kosher salt, baking soda, and baking powder. Mix well and set aside.
- Using an electric mixer, on medium-low speed add unsalted butter and sugar. Mix for 3 minutes.
- Add the egg and continue to mix on medium-low speed, until the egg is fully incorporated 1-2 minutes.
- Next, alternate between adding the flour mixture, milk, and Greek yogurt to the electric mixer. Once all ingredients are mixed well, turn off the mixer.
- Fold in the sprinkles. Fill the cupcake liners 3/4 full with cake batter. Bake for 18 minutes or until toothpick inserted comes out clean.
- Allow the cupcakes to cool completely on a cooling rack before frosting.
Vanilla Buttercream
- In an electric mixer on medium-high speed mix unsalted butter and cream cheese until fluffy, approximately 2 minutes.
- Next, add the powdered sugar half a cup at a time. If the frosting becomes too thick, add in a tablespoon of heavy whippng cream.
- Then, add the salt, vanilla extract, and almond extract. Mix until well incorporated.
- Pipe or spread the vanilla buttercream over the cooled funfetti cupcakes.