Homemade Funfetti Cupcakes

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Who’s ready for cupcakes? I made these Homemade Funfetti Cupcakes for the big birthday bash last week, and they are delicious! Moist, colorful, and light as air make them the perfect after meal treat. I made three different batches, in a couple of different ways, and I will explain all of the options as we go along.

Aren’t they cute? Personally, chocolate is my favorite, but it wasn’t my party. Cheryl chose “white” cupcakes, and I decided to jazz them up with some sprinkles/jimmies…..

They come in all different colors for every holiday and special occasion that you can think of. We went with the basic rainbow sprinkles that went perfectly with the black and polka dot cupcake liners that we chose. 🙂

How to make Homemade Funfetti Cupcakes:

Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugar together until light and fluffy…..

Add the egg whites and continue beating…..

We are just using the whites so we can keep the cupcakes white-ish. 😉 Add the milk…..

As you can see, Cashew milk is not white!! Cheryl has a fructose intolerance so I couldn’t use coconut milk. Obviously, whole milk will be nice and white if you can don’t have an allergy to it.

Beat until fluffy and well combined. Add the flour, dry milk powder, baking powder and salt. Beat just until combined….

Stir in sprinkles/jimmies…..

Fill cupcakes liners a little more than half full, and tap to level the batter…..

Bake in preheated oven for 18 to 20 minutes, until pale brown and toothpick comes out clean when inserted into the center of cupcake…..

Allow to cool for 5 minutes in pan, then lift out with a large spoon {do you know that trick?}…..

and place on a wire rack to cool completely…..

These black/polka dot liners have an aluminum liner inside which did a better job of evenly cooking the cupcakes than the basic liners that I used for holiday cupcakes…..

Rather than making different versions for each holiday, I decided to put them all right here in this post. They are made exactly the same way, you just change the sprinkles and liners to Patriotic…..

or Christmas…..

or even St. Patrick’s Day…..

Now for the tips & tricks:

• These cupcakes can be made dairy-free by using Crisco sticks instead of the butter.
• Make sure you use the white Crisco and not the butter flavored, or your cupcakes will taste like movie popcorn and be neon yellow.
• Coconut milk is whiter than Cashew milk, but both work just the same.
• You can eliminate the dry milk powder if desired without making any other changes.
• The cupcakes will come out more evenly if you bake them one pan at a time.
• Baking with foil lined cupcake liners did make a difference in the shape and evenness of the baked cupcakes.

When cupcakes are completely cooled, frost with The Best Buttercream Frosting and decorate as desired…..

I made the frosting teal blue for the party…..

Just to be a little more festive, and to surprise Cheryl…she was expecting plain white. Does she really not know me better than that? 😉

Enjoy!!

Homemade Funfetti Cupcake

These Homemade Funfetti Cupcakes with Perfect Buttercream and decorative sprinkles are perfect for any occasion, not just birthdays.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Keyword: cake, recipe, sprinkles, birthday, holiday, frosting

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 24 Servings

Calories: 177kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 12 Tablespoons unsalted butter at room temperature
• 1 ½ cups granulated sugar
• 4 ex-large egg whites
• 1 cup milk
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract
• ¼ cup dry milk powder
• 2 ¾ cups cake flour
• 1 Tablespoon baking powder
• ¾ teaspoons salt
• ½ cup jimmies/ sprinkles

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Instructions

• Preheat oven to 350 degrees.
• Beat butter and sugar together in a large bowl until light and fluffy.
• Add the egg whites and continue beating.
• Pour in the milk, vanilla, and almond extracts and continue beating for 2 minutes until fluffy and well combined.
• Add the milk powder, cake flour, baking powder, and salt. Mix just until well combined.
• Stir in the sprinkles/jimmies.
• Fill cupcake liners a little more than half full. Tap to level batter.
• Bake in preheated oven for 18 to 20 minutes, until pale brown and toothpick comes out clean when stuck into the center of cupcake.
• Allow cupcakes to sit in the pan for five minutes, then move to a wire rack and cool completely.
• Frost with Perfect Buttercream and decorate with sprinkles/jimmies of you choice.

Notes

• Frost with The Best Buttercream Frosting.
• These cupcakes can be made dairy-free by using Crisco sticks instead of the butter.
• Make sure you use the white Crisco and not the butter flavored, or your cupcakes will taste like movie popcorn and be neon yellow.
• Coconut milk is whiter than Cashew milk, but both work just the same.
• You can eliminate the dry milk powder if desired without making any other changes.
• The cupcakes will come out more evenly if you bake them one pan at a time.
• Baking with foil lined cupcake liners did make a difference in the shape and evenness of the baked cupcakes.

Nutrition

Calories: 177kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 86mg | Potassium: 103mg | Sugar: 16g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.2mg