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Homemade Funfetti Cupcakes

Doesn’t matter if you call them sprinkles, jimmies, or hundreds and thousands, there truly is little else that can bring a smile to your face quicker than little bits of rainbow colored confections on top of, inside of, surrounding or dipped into your favorite goodies. Truly, it doesn’t matter what – ice cream, cookies rimmed with them, on top of cupcakes, and inside cupcakes.

I’m not a big cake mix person, but Funfetti cupcakes are one of my guilty pleasures. Breaking open a white cupcake and finding little dashes of color is mood elevating. People think I baked for bake sales at my son’s schools for years – at least 12 years! – because I was a joiner, a supporter, a baker. HA! It was for the Funfetti! I always managed to bake 25 cupcakes so one could instantly become a cook’s treat. I was actually doing myself a favor by greedily eating it when no one was looking – 25 certainly don’t fit into my 24 cupcake carrier!

How happy was I when I saw that Baking Bites and Tracey’s Culinary  Adventures had both made these Funfetti Cupcakes from scratch. I knew right then and there that these needed to be made.

The recipe is simple. The result made me giddy!

  • 1/2 C milk, at room temperature
  • 3 large egg whites, at room temperature
  • 1 t vanilla extract
  • 1/4 t almond extract
  • 1 1/4 C all purpose flour
  • 1 C sugar
  • 2 t baking powder
  • 1/2 t salt
  • 6 T unsalted butter, at room temperature
  • 3 T rainbow sprinkles

NOTE: Of course, I knew I had almond extract in the house when I was making my list, and checkig it twice. But, when I was ready to bake, the almond extract decided to move from where I know it was left and hide someplace I have yet to find. I don’t think that the 1/4 t of almond extract missing from my batch made a huge difference.

Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.

Whisk the milk, egg whites, and vanilla extract together in a measuring cup.

Add the flour, sugar, baking powder and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed briefly to combine. Cut the butter into 6 pieces and add them to the mixer bowl. Mix on low speed until the mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds.

Use a rubber spatula to gently fold in the sprinkles.

Divide the batter evenly among the wells of the prepared pan – don’t fill them more than 1/2 – 2/3 full, the cupcakes rise quite a bit in the oven. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

NOTE: Mine didn’t rise so much. Maybe I underfilled. It wasn’t the baking powder, it was new. Hmmm, will have to ponder this one.

Transfer the pan to a wire rack and let cool for 5 minutes. Remove the cupcakes from the pan and allow them to cool completely before frosting.

Makes 12 cupcakes

Tracy had added 2 frostings to her blog. The first, a Quick Vanilla Buttercream from Cook’s Illustrated, was what I decided to try The second was a marshmallow type frosting. I have NEVER had luck making anything but a marshmallow type of frosting and decided to give this a whirl.

  • 2 T heavy cream
  • 1 t vanilla extract
  • pinch of salt
  • 20 T (2 1/2 sticks) unsalted butter, at room temperature
  • 2 1/2 C confectioners’ sugar

Stir the heavy cream, vanilla extract and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add the confectioners’ sugar a little at a time until it is completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the heavy cream mixture. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl.

The frosting can be made a few days ahead and refrigerated. When you are ready to use it, let it come to room temperature and then beat briefly.

Makes 3 cups of frosting

I used a big star tip. Truthfully, this is the first time I piped frosting – well, piped anything successfully! But it turned out to be much easier than I originally thought so I will definitely be off to bigger and better things!

I loved cutting these in half and seeing the sprinkles throughout.

These were deifnitely sunshine on a plate. The looks of glee on the faces of the testosterone triplets was amazing. They looked like three little boys ready to dig into a special treat. Ah….. the sweet taste of success!

Thanks Nicole and Tracey!

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6 Responses

  1. […] This looks amazing. Doesn't matter if you call them sprinkles, jimmies, or hundreds and thousands, there truly is little else that can bring a smile to your face quicker than little bits of rainbow colored confections on top of, inside of, surrounding or dipped into your favorite goodies. Truly, it doesn't matter what – ice cream, cookies rimmed with them, on top of cupcakes, and inside cupcakes. I'm not a big cake mix person, but Funfetti cupcakes are one of my gui … Read More […]

  2. These are so festive! And you nailed the frosting! Beautiful job, Annie 🙂

  3. P-R-E-T-T-Y!! I am using that frosting for DH’s bday cake. Freeze one for me please! 🙂

  4. Love funfetti. Made a finfetti wedding cake for a couple 2 years ago–they loved it!!

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