Funfetti Cupcakes - Baked from Scratch

This recipe is for my delicious funfetti cupcakes, it’s a very simple recipe and perfect for occasions such as birthday parties. As you may already know, I really love sprinkles in baking. I love to see the different colours and they make me feel happy.

It is much easier to get hold of colourful sprinkles in the US and for a while, I struggled here in the UK to get the sprinkles I needed. While browsing on the internet one day, I discovered a company in the UK that have a great selection of sprinkles for all occasions. The company is called ‘Sprinkly’ and since I’ve discovered them, I have been so excited about baking recipes that include sprinkles.

These funfetti cupcakes are made using my basic vanilla cupcake recipe which are soft and fluffy but with added sprinkles. They are finished off with pink vanilla buttercream frosting and more sprinkles on top. If you’re looking for a delicious, colourful baking recipe then this is the one.

Ingredients for Funfetti Cupcakes

For the Funfetti Cupcakes

• 175g self-raising flour
• ¼ teaspoon bicarbonate soda
• ¼ teaspoon salt
• 145g caster sugar
• 50g unsalted butter (soft at room temperature)
• 50ml vegetable oil
• 1 teaspoon vanilla extract
• 1 medium egg yolk
• 100ml sour cream
• 60ml whole milk
• 2 medium egg whites
• 40g sprinkles

For the Buttercream Frosting

• 250g unsalted butter (soft at room temperature)
• 500g icing sugar
• 1 teaspoon vanilla extract
• 45ml whole milk
• 1 - 2 drop pink food colouring (optional)

How to Make Funfetti Cupcakes

1. Preheat the oven to gas mark 4/350^oF/180^oC and line a muffin tin with 12 cupcake cases. In a bowl, mix together the self-raising flour, bicarbonate soda and salt. Set aside. Cream together the caster sugar and butter using a stand mixer or handheld mixer. You can also do this by hand. Cream for around 2 minutes or until light and fluffy.

2. Add the vegetable oil and continue to mix then add in the vanilla extract, egg yolk, sour cream and milk and mix until fully combined. Once combined, set aside and whisk the 2 egg whites together until foamy then also set aside.

3. Pour the mixed dry ingredients into the bowl with the wet ingredients and mix until fully combined then gently fold in the egg whites and sprinkles. Once fully incorporated, stop mixing immediately.

4. Spoon the batter into the cupcake cases and bake for 19 minutes or until a cake tester comes out clean. Allow the cupcakes to cool in the muffin tin for 15 minutes then transfer the cupcakes to a cooking rack to completely cool.

5. For the buttercream, use a handheld mixer or stand mixer with a paddle attached and beat the butter for around 3 minutes until light and fluffy. Add a third of the icing sugar and combine then add another third and also combine. Add the last third, combine and then mix in the vanilla extract, milk and food colouring. Beat until the frosting is smooth and creamy then pipe the frosting onto the cupcakes with your desired nozzle, add some sprinkle on top then enjoy.

Recipe Tips

• Ensure you do not use nonpareils’ sprinkles as the colours on these sprinkles tend to bleed into the batter.
• I use 2 egg whites and 1 egg yolk in this recipe, the yolk is for flavour but if you want your cupcakes whiter then exclude the egg yolk and use 3 egg whites instead.

Nutrition

Calories	Fat	Saturates	Carbs
502kcal	25.6g	14.0g	66.8g
Sugars	Fibre	Protein	Salt
54.4g	0.8g	2.9g	0.2g

Storage

• You can store these cupcakes at room temperature overnight in an airtight container.
• If the weather is hot or humid then store in the fridge immediately until serving.
• Any cupcakes leftover the following day should be stored in the fridge for up to 4 days.
• Ensure you bring the cupcakes to room temperature before serving from the fridge.
• Unfrosted cupcakes can be wrapped and stored in the freezer for up to 2 months.

Recipes that may interest you

• Super Quick Funfetti and White Chocolate Cookies
• Easy Funfetti Birthday Cake with Buttercream Frosting