Taste the Rainbow: A Homemade Funfetti Recipe from iheartcuppycakes
Sunday, August 16, 2009 
Continuing our monthlong celebration of birthdays and all things sweet, CB from the inimitable iheartcuppycakes.com has kindly donated not only some sweet birthday memories, but also her super sweet recipe for homemade Funfetti Cupcakes. All the fun of a classic childhood treat--but grown up for more adult palates. Here goes:
My birthday is in July. I'm an Independence baby. Tom Cruise eat your heart out! When I was very little my mom would make me a Funfetti birthday cake from cake mix while I "helped" by licking the beaters. It was my favorite part! Even to this day. Don't judge me! It's Funfetti. HA! I think that's why I am not as anti-cake mix like some other bakers because of those great birthday memories with my mom.
Here is my recipe for homemade Funfetti Cupcakes:
Funfetti Cupcakes
Recipe adapted from Cupcakes
by Shelly Kaldunski
Makes about 12 cupcakes
For the cupcakes
- 1-1/4 cups AP flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 6 tbsp butter, room temperature
- 1 large egg + 1 egg white, room temperature
- 1 tsp vanilla extract
- 1/2 cup milk (I used half-and-half instead)
- 2 tbsp rainbow sprinkles
For vanilla buttercream
- 2 sticks butter
- 7 cups powdered sugar, sifted
- 1/4 cup milk
- 1 teaspoon vanilla
Instructions
To make cupcakes—
- Preheat oven to 350F.
- Line cupcake pan with paper liners.
- In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
- Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
- Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make buttercream—
In a stand mixer, fitted with flat beater, beat butter until creamy, about 2-3 minutes. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want.
[NOTES: I think I added about 6-1/2 cups, give or take a few tbsp, to get the consistency I wanted. If its too stiff, you can add a little more milk.]
Frost with vanilla buttercream and garnish with more rainbow sprinkles.
ENJOY!
Keep up with CB at iheartcuppycakes.com or via her twitter feed!
cupcakes, guest blog, recipes
Reader Comments (11)
great recipe!
Great recipe. I've made funfetti from scratch before and replacing the vanilla with some almond extract gets the signature taste of the funfetti.
www.sweetescapebaking.com
I have loved funfetti forever! Because it was only in a mix I had stopped making it, but now I cannot wait to try this!!
These look awesome - is there anything more fun than funfetti?
I've always had more luck using the flat 'confetti' type of sprinkles rather than jimmies in cake mixes. I've found that sometimes the consistency of the batter isn't thick enough to keep the jimmies from settling to the bottom. But the flat confetti sprinkles are lighter and stay put all through the batter better. Plus, I love how they completely melt and disappear, just leaving little colored bits of cake behind.
Nice I want to make these :)
Thanks so much for including me in your birthday blog bash and sharing my funfetti recipe. I'll have to substitute almond extract next time like "SweetEscape" recommended! Happy Birthday Jessi... and many more.
Clara @ iheartcuppycakes!
I love funfetti!
Hi!
I love Funfetti and am so excited to make this recipe - but how long do I bake them for?
BTW: Love your blog! Long time lurker, first time poster. :)
Disregard my comment above, I found the time on iheartcuppycakes blog.
I'm so excited, I'm making them right now!
LOVE Funfetti! I will definitely give this recipe a whirl.
those are dang cute cupcakes with their pretty swirlies!!