Not at all.
Thanks for this recipe, added tips and the step by step pics for beginner bakers like me, very helpful! There was not trace of them, not even a hint of colour. Add in heavy cream and vanilla extract and once combined mix for 2-3 minutes on high speed. I’ve never heard of that happening! I was a little scared to mix them for 2 minutes on medium high because I was afraid that it would make them dense but that wasn’t a problem at all! I took them out and let them cool in the pan for 10 minutes. Ughhhh disappointing, Hi love the recipe it’s delicious awesome and was fun to make.
I’ll just come out any say it: making cake from scratch is hard. Enjoy!
Thank you!! It must be the reverse creaming method that made this so good? Do you have to use cake flour or can you use regular flour?
It was the texture of cornbread for me too. This information will not be used for any purpose other than enabling you to post a comment. I was hesitant to use cake flour because other cupcakes I made with cake flour before had an awful texture, but these came out great! I still plan on using the same frosting recipe. My mom came home today and said they were a hit :).
After all the eggs are in, add in that high quality vanilla (so worth it), and beat the mixture for another 3 minutes until it becomes pale yellow and you see little bubbles form on the top of the batter. In a medium bowl, mix together the flour and the baking powder. Love them, very happy looking cakes. I’ve been known to reach for a boxed mix from time to time, but it when it comes to funfetti cupcakes, I love them best when they’re homemade from scratch.
Enjoy! Hi! Thank you! Hi Amanda! Hi Annie, I have not tried making these with cake flour, so I couldn’t say how it might affect the recipe. :), Omg!
I’m tried a LOT of homemade funfetti cupcake recipes, and tried yours today. Add the egg whites to a large mixer bowl and set aside. If needed, the 3 cups cake flour in this recipe can be replaced by measuring out 1 ½ cups of all-purpose flour, removing two tablespoons of flour from the 1 ½ cups and replacing it with 2 tablespoons of cornstarch.
I need to make enough for at least 30 people and I read that the recipe only makes about 24.
All-purpose flour will make give them a slightly heavier/denser texture. I love that cake but wonder if it’s too light and sprinkles will sink to the bottom…. These look so delicious and are so cute!!
Made these at 5 am today for my son to take to school for his birthday!!
I have done it and it works. I made your funfetti cupcakes today and they tasted great! Preheat oven to 325 degrees F. Line a cupcake pan with 12 paper liners.
Or perhaps a jelly-role pan (10×15)? Hi Joanna, I actually made a half batch just this morning, and it worked out just fine simply dividing everything by two.
BUT it is also so worth it. Your email address will not be published. These are so fun and cute! disappointing. Whisk together and set aside. I ended up blending the sprinkles in the batter way too much, so I just turned it into tie dye cupcakes! Beat for 3 minutes, or until light and fluffy. Would like to make a small cake to accompany them for my daughter’s first birthday. The cake turned out pretty great and made exactly 24 cupcakes which I feel like never happens for me! …… Cream the butter, oil and sugar: To start with these cupcakes, you’ll cream your butter, vegetable oil, sugar and vanilla extract together until they get light in color and fluffy in texture. For all that effort, I would not make this again.
I made these yesterday and found them a bit dry, not sure if I over mixed?
Shelly adapted it from the Back in the Day Bakery cookbook, and I think they’re fabulous.
Maybe there are different “jimmies” and “sprinkles” sects around the city ;-). Use a large cookie scoop or a 1/4 cup measuring cup to split the batter evenly into the prepared cupcake tins and bake for 20-30 minutes or until the cupcakes are lightly golden brown and spring back when pressed.
These Funfetti Cupcakes have been a long time coming. Add additional water or cream as needed to get the right consistency frosting. I have to granddaughters who just love to bake with me. And these look delicious by the way! 3.
Hi! Add the butter, sugar, oil and vanilla extract to a large mixer bowl and cream together until light in color and fluffy, about 3 minutes. they look wonderful.
I was wondering how soon in advance can you make these for a party? You wouldn’t need to make any alterations. Recipe looks great…do you know what the cook time would be on these for 2-8 or 9 inch rounds for cakes? Saw your comment as I was scrolling down to leave one… I just got a bunch of rainbow sprinkles from The Cupcake Social. Either two-layer 8″ or 9″ cake, or a 9×13-inch. Hi I was wondering if buttermilk could be used instead of whole milk. Like in a jar or other cylindrical container?
Thanks! Can sea salt be used instead of kosher salt?
Great recipe! Great flavor and rises well. How much cotton candy extract would you recommend I add to the frosting? WOW!
The ultimate birthday cupcake, these homemade cupcakes are easy enough to make with kids but irresistible for anyone with a sweet tooth. Hi Kristen, I have not doubled this recipe.
Keywords: funfetti cupcakes, sprinkle cupcakes, easy funfetti cupcakes, best funfetti cupcakes, birthday cupcakes, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Set aside to "sour". Luckily the cake is dense enough to cut the sweetness of the frosting. ★☆ I remember when I started baking myself not even contemplating using anything but a box mix – baking (cakes anyhow) was just “changing things up” with that box to do different creations of flavors, colors and shapes. So cute. between. Add the remaining dry ingredients and mix until well combined. how is this adapted from cookies and cups? I then found the batter was too thick, so I added 1/4 cup of more milk. Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).