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Crazy for Crust

123
Feb 26

Perfect Funfetti Cupcakes

I am addicted to sprinkles, which means that I heart all things funfetti.

These Funfetti Cupcakes? Are the PERFECT recipe, I promise you that!

Perfect Funfetti Cupcakes | crazyforcrust.com | These are the PERFECT funfetti cupcakes: soft, sweet, and full of sprinkles!

Last week, as you may already know, was Jordan’s 9th birthday. We celebrated with a full week of parties. (Birthdays are a big deal in our house!)

There was the family party, where Jordan got a Chocolate Mint Cake Roll and my mom got Turtle Brownies. (Their birthdays are only a few days apart.)

There was her actual birthday where she had a new cupcake flavor (coming next week!) and a new M&M cookie (also, coming soon!).

Then there was her friend birthday party last Friday. See what I mean? A week of birthdays. I’m kind of crazy and she’s kind of spoiled, but that’s just how we roll in our house. Birthdays are always huge!

As much as Jordan loves mint, she loves plain too. She wanted plain cupcakes. I’ve already made the Perfect Vanilla Cupcake, so I nixed that idea and suggested funfetti.

Besides, sprinkles are so much more fun than plain old vanilla!

She was bouncing off the walls in anticipation of her party. I took two advil before everyone got there as a precursor to the headache that was inevitable.

Have you ever gathered 8 8- and 9-year old girls in one house? I’m surprised there is any glass left in our windows.

They had these cupcakes with cotton candy ice cream. Then they had popcorn and suckers during the movie.

Hey, I have the fun house. Then I send them home. Bwahahahaha.

Screaming (and a few crying jags) aside, these cupcakes were the star of the evening. Heck, they were the star of the week.

They’re my favorite cupcakes to date. I’ve made a lot of cupcakes and cakes in my time here at Crazy for Crust and I’m putting myself out there for these:

These are the BEST cupcakes I’ve ever made. Big statement, but true.

Perfect Funfetti Cupcakes | crazyforcrust.com | These are the PERFECT funfetti cupcakes: soft, sweet, and full of sprinkles!

I used my vanilla cupcake recipe as a starting point. I really love that recipe, so I knew these would be good. In essence, a funfetti cupcake is a vanilla cupcake baked with sprinkles inside. But since they scream SWEET!, I decided to add a little more sugar along with the sprinkles.

OMG, best decision ever.

Just 1/4 cup more sugar made these cupcakes super fluffy with the perfect amount of sweetness.

And then, well. Funfetti needs sprinkles!

Sprinkles

My favorite sprinkles are rainbow jimmies (what’s in that picture above).  I buy them in tubs at Walmart. They’re made by Cake Mate. Wilton also sells a good selection, but in less quantity. If you’re buying specific colors, I love Sweet! Baking Supply. The sprinkles are cheap for huge bottles and they ship fast. I just love the price on these Cake Mate tubs. I go through one a week, it seems like.

You can also use nonpareils in these cupcakes. Lots of Funfetti Cupcake recipes use those (my friend Sally has a rockstar recipe she uses them in). I’m not a huge fan of nonpareils in general (I don’t like the crunch they make when you chew them). Plus, I feel like sometimes they dissolve. I’ve never had a problem with these jimmies dissolving (and I use them in lots of recipes!)

You could frost these with a chocolate frosting, but I love a vanilla frosting on funfetti anything. This recipe is the same one I used for my vanilla cupcakes, and it’s my favorite buttercream ever. I use lots of butter and powdered sugar (of course), but I also use a little heavy cream. It makes it smooth and adds a touch of yum.

The frosting makes a lot. I had some left over, but I always like to err on the side of too much frosting. I like to pile it high, and I don’t want to run out. Isn’t that the worst feeling? When you have two cupcakes to go and run out of frosting? You can freeze the leftover frosting for later use (or eat it with a spoon).

You can make the frosting ahead of time, up to a day before, and store it in the refrigerator. Just let it come to room temperature before frosting. (And if you’re like me and forget to take it out, you can heat it in the microwave on 5-10 second increments, stirring between each, until it’s smooth enough to spread.)

My favorite frosting tip is the 1M. It gives those pretty swirls. It’s pretty much the only tip I use.

Top these cupcakes with a liberal coating of more sprinkles and you have the best funfetti cupcakes ever.

I’m not kidding, Jordan almost didn’t get any for her party. I wanted to hoard them.

Perfect Funfetti Cupcakes | crazyforcrust.com | These are the PERFECT funfetti cupcakes: soft, sweet, and full of sprinkles!

These cupcakes? Will be made again and again in my kitchen. I want another one right now!

Perfect Funfetti Cupcakes

Yield: 15

Ingredients:

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
  • 1/2 cup Sprinkles

For the frosting:

  • 2 sticks unsalted butter, softened
  • 1/4 teaspoon salt
  • 5 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons heavy whipping cream
  • Additional Sprinkles, for decorating

Directions:

  1. Preheat oven to 350 degrees. Line cupcake tins with liners (makes 15).
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract.
  4. Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix! Stir in sprinkles. Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting.
  5. To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added. Beat in vanilla extract and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
  6. Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add sprinkles for fun!
  7. Note: you can make the frosting the day before, but let it come to room temperature before using.

Perfect Vanilla Cupcakes

Perfect Vanilla Cupcakes (2 of 6)w

Funfetti Cookie Fudge Bars

Funfetti Cookie Fudge Bars (2 of 5)w

Funfetti Pudding Cookies

Mini Funfetti Cookies (3 of 3)w

Sweets from friends:
Funfetti Cheesecake Bars by Sweet Treats and More
Skinny Funfetti Cake Batter Dip by Something Swanky
Funfetti Ice Cream Squares by Lauren’s Latest

123 comments on “Perfect Funfetti Cupcakes

  1. Pingback: Ice Cream Cupcakes - Crazy for Crust

  2. My best friend called me and said “Can you make funfetti cupcakes for me?”.  It’s her birthday, so obviously I will do that for her…and I’m going to use this recipe!  Cupcakes and cakes haven’t been my thing.  I’m pretty good with cookies, so I’m taking a gamble on trying a cake again!  I’m excited to try this recipe because this looks super easy and delicious.

    I do have one question though – if I make these Friday night, how should I store them if I’m not getting them to her until Saturday night?

    Thanks!!

    Reply

    • Dorothy Kern replied on February 19th, 2015 at 1:33 pm

      I would wait to frost them until Saturday, if you can. Cover the cupcakes with plastic wrap in a container or on a cookie sheet. Room temp is fine. You can make the frosting the day (or a couple days) before, let it come to room temperature and stir before frosting. If you frost them Friday, store in the fridge until serving, but serve room temp. Enjoy!

      Reply

  3. Pingback: Funfetti Pound Cake scratch recipe - Chocolate Chocolate and More!

  4. I am addicted to sprinkles too, I got them for my birthday:) But I made these cupcakes last year for a friend’s birthday and since then I think I’ve made them 20 times. Everybody LOVES these cupcakes. They’re fun and delicious and beautiful!
    I am a huge baker and I love finding new recipes and new ways of making desserts. Next week is my English teacher’s birthday and I was wondering if there was anywhere I could make the cupcakes more fluffy? They are very thick when I make them which is delicious but I wanted to see if I could make them more fluffy. I thought maybe using cake flour or something else but I thought I would ask you:) 

    THANKS!

    Reply

    • Dorothy Kern replied on March 12th, 2015 at 7:26 am

      I’m glad you enjoy them! Cake flour would probably work, but I don’t use it much so you might need to check substitution. I’m not sure if it’s 1:1 with AP. Let me know if they’re good that way!

      Reply

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  7. I made this recipe for a friend’s bachelorette party and they were a hit. If I wanted to make plain vanilla could I just leave the sprinkles out? I see that you have the perfect vanilla cupcake recipe but I would prefer to use vanilla extract. 

    Thanks!

    Reply

    • Dorothy Kern replied on July 21st, 2015 at 4:19 pm

      Yes, you can just leave out the sprinkles and use extract instead of the paste! When I don’t use the paste I use 1 tablespoon of extract. I like vanilla! 🙂 Glad you liked the cupcakes!

      Reply

  8. Made these last night because I happened to have all the ingredients and my family loved them!  The frosting is exceptional!

    Reply

  9. Do you use the handmixer when adding in the flour and buttermilk or just stir it by hand? How about when adding the sprinkles?

    Reply

  10. What kind of sugar is used? Granulated, caster…?

    Reply

  11. Do I need to change anything to make a cake with this recipe (besides the baking time)?

    Reply

    • Dorothy Kern replied on September 1st, 2015 at 2:34 pm

      It will work best as an 8″ round cake. I’ve done it with my vanilla cupcake recipe, which is very similar to this one. No other changes should be necessary!

      Reply

  12. Can I use this recipe to make a cake with? Or do I need to add more baking powder/another ingredient? I love these cupcakes and they are our families go to cupcake recipe…but my daughter wants a cake for her birthday! I love how moist and dense and plain delicious these cupcakes are, not to mention how easy they are to make! Thanks for being Crazy about baking delicious things!!

    Reply

  13. Made the cupcakes today but the sprinkles ended up on the bottom? Don’t know what went wrong.

    Reply

    • Dorothy Kern replied on October 11th, 2015 at 1:58 pm

      Did you wait at all before dividing the batter up into the cupcakes/baking? Gravity + time could be the culprit. It may also be the brand of sprinkles – I used Cake Mate for these cupcakes. Possibly other brands are heavier? Sorry about that, in the future if you are worried about that happening you can toss the sprinkles in a tablespoon of flour before stirring them into the batter and it should solve the problem somewhat.

      Reply

  14. Hi Dorothy, made these yesterday awesome!!!  So moist & tender, they melted in my mouth.  These were so simple to make.  I would like you, have you double this recipe, and will the results be the same?  Thank you for this great recipe, looking forward to trying more of your recipes.  

    Reply

    • Dorothy Kern replied on October 31st, 2015 at 4:28 pm

      I haven’t doubled it but it should work – I’ve doubled my vanilla cupcake recipe (it’s very similar) with success!

      Reply

  15. I am going to make these for my son’s first birthday party this weekend but want to also bake some of the batter into a smash cake for him. If I were to bake this as a cake, would 1 recipe make 2 8″ rounds? How long would I need to bake it for? And any idea if it would work if I baked some of the batter in 4″ glass round pyrex bowls (maybe 3) filling it only about half full?

    Reply

    • Dorothy Kern replied on February 16th, 2016 at 3:05 pm

      One recipe makes about one 9″ round (or 2 very full 6″ round pans). I’ve done it in two 8″ rounds but they end up being very thin. For a single cake for him, I’d recommend using a 6″, because it’s smaller, if you have those. Or the bowls would work too! I’ve baked my vanilla cupcakes as the 6″ cake (and this recipe is based on that one). I can’t remember exactly how long it baked but depending on what size, probably 20-30 minutes.

      Reply

  16. They did not rise enough…. They are too wet, not cupcake fluffy material. They seem soggy and as if they would not hold icing on top. Not sure what went wrong???

    Reply

    • Dorothy Kern replied on March 29th, 2016 at 6:33 am

      Two possible problems – bake time and leavening. Possibly they needed to bake longer. All ovens cook differently, some take longer than others. Is your oven functioning properly? Also, how often do you bake? I ask because leavening can expire. Possibly that is what made them not rise and be fluffy.

      Reply

  17. Hi, this recipe looks amazing and I can’t wait to try it! I want to use a mini muffin tin as opposed to the standard size, so would you recommend changing the oven temperature? I’m assuming I’ll definitely need to bake them for a shorter time, too. Thanks!

    Reply

    • Dorothy Kern replied on May 19th, 2016 at 4:26 pm

      No need to change the oven temp, but they’ll take less time to bake for sure. Start checking them about 8 minutes!

      Reply

  18. I made these yesterday and they were amazing!  They were so colorful and delicious, a huge hit with kids and adults alike. The only change I made to the recipe was I substituted cake flour instead of AP because I wanted to make sure the crumb was nice and tender…turned out great. And using a mini-muffin pan yielded 70 mini cupcakes:) thank you for the recipe!

    Reply

  19. Wow. I was so disappointed in these cupcakes. I have been making another recipe and accidentally printed this one off. The other recipe calls for one egg and results in a thicker batter. My resulting cupcakes from this recipe were heavy, dense and very eggy tasting. I had to toss the entire batch out and go back to my original recipe.

    Reply

    • Dorothy Kern replied on July 1st, 2016 at 5:56 pm

      I’m sorry you didn’t like them, it must be a taste difference. This recipe is based off my normal vanilla cupcake recipe, which usually gets good reviews. Taste is subjective I guess!

      Reply

  20. Made these for my office – to kick off a month of birthdays. They were an amazing success! Tasty, moist, colorful & fun! A man took one home to his 7-year-old son who said: “Best ever!” I made them the night before – icing the cupcakes & storing in the fridge. When they came to room temp the next day, they were fine. One change: I used cheap, imitation clear vanilla (for that “not homemade” taste) – it was wonderful! Just the right amount of wrong!

    Reply

    • Dorothy Kern replied on August 29th, 2016 at 6:36 am

      Glad you enjoyed them!! Love that tip too. 🙂

      Reply

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