There’s something about funfetti cake that makes almost everyone I know smile. It’s a cake we’ve all had at least once for a childhood birthday, and at least for me, countless number of times throughout college. So when I threw myself a birthday party this year, I wanted to feature one of my all time fave cake flavors, but this time try funfetti from scratch. I also made Red Hot Cupcakes for myself, but knew that funfetti would be a much better crowd pleaser, especially as minis!
I don’t know what Pillsbury puts into their cake mixes (I’m thinking maybe some crack cocaine), but I can never fully achieve the white cake taste and texture I’m used to from the box. I’m sure many of you are saying, well then why don’t you just buy the cake mix if you love it so much? Well, with all the preservatives and unpronounceable ingredients in processed foods, I would just rather try to make a simple cake from things I’m familiar with. Plus, it’s much more fancy to be from scratch! That being said, I really liked this recipe — the taste was spot on, but texture was still slightlyoff. Something about homemade yellow and white cake recipes that always remind me a little of cornbread, maybe incorporating some sour cream would help with that, but the verdict’s still out. Any other suggestions?
After reading a few recipe reviews online, I found out that you HAVE to use sprinkles like these because they melt best, leaving little pops of color without dying the batter itself. I liked these little confetti sprinkles best for decorating the frosting though, perfectly festive for a birthday! I’ve always been a vanilla on vanilla gal, so I kept things simple with the frosting — just a sweet vanilla buttercream to really let the sprinkles shine through. Kids and adults alike universally love funfetti, so I highly suggest you try a homemade batch for your next birthday party!
Homemade Funfetti Cupcakes
Recipe adapted from Cupcake Rehab
1-1/4 cups all purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temperature
1 large egg + 1 egg white, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
2 tbsp rainbow sprinkles (like these)
– Preheat oven to 350 degrees and line muffin tin with paper lines (either 12 full size or about 36 minis)
– In a large bowl, sift together flour, baking powder, and salt.
– In the bowl of an electric mixer, beat the sugar and butter together until light and fluffy, about 2-3 minutes.
– Add egg and egg white, one at a time, beating on low until well combined. Add vanilla.
– With mixer on low, gradually add the flour mixture until just combined.
– Fold in rainbow sprinkles with a rubber spatula.
– Fill cupcake liners about 2/3 full and bake for about 15-17 minutes, or until cake tester comes out clean.
– Remove from pan and cool completely on a wire rack before frosting.
Vanilla Buttercream
1 cup butter
4 cups powdered sugar
3 tbsp milk
1 tsp vanilla
– Beat butter in bowl of electric mixer until light and fluffy, 2-3 minutes.
– Add 1/2 cup sugar at a time until completely mixed.
– Add the milk 1 tsp at a time followed by the vanilla to achieve desired thickness.
Recipe yields 12 standard size or 36 mini cupcakes
this definitely looks fun!
These are so cute! The closest recipe I’ve found to the taste of a cake mix is Dorie’s Perfect Party cake. It is my absolute favorite recipe for white cake.
Yes!! My favourite!! And Jordan’s too! I’ll have to try this out! :)
Maggie — thanks for the suggestion, I’ll definitely be trying it!
OMG YUM!! love homemade funfetti.
http://cupcakesomg.blogspot.com/2011/05/take-big-whiff-of-this-giveaway.html
yay! rainbows make everything better!
Your cupcakes look so fun. These definitely bring back my childhood. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cupcakes up. http://sweet-as-sugar-cookies.blogspot.com/2011/05/sweets-for-saturday-16.html
I feel the exact same way you do with the box mixes. If you ever find the perfect spot on in every way recipe, please let me know! Your cupcakes look so cute.
i made the full-sized version of these and we loved them—i bet the mini version is just as amazing. they’re so cute!! :)
As I am making these this morning for my sons birthday party, I discovered that you did not say when to add the milk to the batter. I was thinking…boy this is thick stuff! Then I saw the milk was included in the ingredient list, but not the actual directions. No biggie, I’m just not a regular baker. I hope they still turn out ok since I added the milk late. Thanks for putting together a more natural version of the Funfetti!
The way that Pillsbury gets that soft texture with their Funfetti cake is by “Adding 1 Cup Pudding in the Mix” It says it on the outside of the box. I’ve never actually tried it from scratch and using a cup of pudding mix in with my flour and such but you can try that and see if that gets you the desired result. I believe that it would work out well! :)
I just made these for my daughter’s birthday and they were wonderful! I did tweak them a bit….I added two large spoonfuls of sour cream (I’d guess close to 1/4 cup) and a smidgen more vanilla…I also used cake flour…the result was soft, velvety moist cakes! Very very happy with them!
I just made these for my daughter’s birthday and they were wonderful! I did tweak them a bit….I added two large spoonfuls of sour cream (I’d guess close to 1/4 cup) and a smidgen more vanilla…I also used cake flour…the result was soft, velvety moist cakes! Very very happy with them!
I made these today…they were greattt!!! I used pink and purple jimmies instead…and then made pink icing to match! Too cute!
*creativityandcardigans.blogspot.com*
if you add cake flour, would anything else need to be change/modified? to work well with the cake flour…
Shi – nope, all you have to do is substitute the flour!
Fantastic Recipe! I just made it and the cupcakes were a huge hit with everyone. Thank you so much for sharing. I love your blog. = )
Just made these and found that the 1/2 cup whole milk in the list of ingredients was not in the steps to make the cupcakes. I added at the end, hope they turn out!
I cannot tell you how much I LOVE these!!!! I made them for my brother’s birthday and then my son’s! I have pinned it to my Pinterest. Thank you so much for posting the recipe!!!!
cooking these right now! Hope they turn out fantastic!
I just made cupcakes for my hubby’s bday today. (I did cheat & use a box mix.) But I wanted to thank you for the tip about the “log” type sprinkels for the batter. I never knew that but it sure explains why the last time I tried these everything just turned a strange shade of purple! ;-) For a box mix of 24 cc’s, I used 1/3 cup sprinkles, FYI. Thanks again! (P.S. Love your blog!)
I made these tonight and I loved the cake. The icing was too buttery and sweet for me. But my husband and brother loved it. I need to work on my buttercream techniques. Overall, I am very happy with this recipe. Thank you.
Thank you, Thank you, Thank you for this recipe! I was asked to bring in funfetti cupcakes for my daughter’s class and I completely forgot to buy the mix! I came across your recipe and decided to try it instead of going to the store and I am so happy I did! They are DELISH~ Much better than the box version!!
can u pls tell me what tip is being used to frost on the cupcake
is it wilton 1m or any other kind …
I think it is the same shape as a 1M but slightly smaller, although the 1M would probably work great too!
I made these cupcakes and they came out wonderful. Funfetti is my fav cake flavor and I’m so glad I don’t have to make it from a box anymore. I made a mango-limoncello frosting with it and it was scrumptious. Thank you for the cupcake recipe.
I hate funfetti cupcakes! I know for a fact that strawberry cupcakes are better! I wish I had some right now!
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I made these three times now. The first time I followed the recipe exactly as far as ingredients. I noticed a few comments regarding the timing for the milk. For some reason I made made up the steps on my own. I creamed the sugar and butter as suggested here. In two separate small bowls I did one with the sifted dry ingredients and the other I whisked together the wet. I added them alternately half at a time to the butter and sugar mix starting with the dry first. The second time I made them I decided to add 1tsp distilled white vinegar and about 1TBS fresh orange juice (I happened to have just eaten an orange so it was convenient at the time but any citrus would do) it made for such a moist cake. I also like the idea of using buttermilk instead of whole milk and Kim’s suggestion of sour cream. All would have a similar result which is to make a moister cake. I used Bakeaholic Mama’s icing recipe and two tone icing idea. Beautiful and tasty cupcake!
Love your recipies love emily
Can this recipe easily be doubled? I want to make them for my daughter’s birthday party this weekend. And can the icing be colored easily?
Erica — October 8th, 2012 @ 7:22 pm
Yes – doubling it shouldn’t be a problem. And by just adding a few drops to the icing you can definitely color it. Good luck!
Unknown — October 8th, 2012 @ 7:42 pm
Thanks, I have always used store bought stuff so I am branching out. Thanks for the fast reply!
How many standard sized cupcakes does this make?
Oh wait, never mind, it makes 12
Great recipe! Love it! Just a quick question where does the milk go in the cupcake recipe? Thanks!
Erica — December 26th, 2012 @ 1:52 am
Oops, add it in with the vanilla!