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Homemade Funfetti Cupcakes
4.5 from 492 votes

Homemade Funfetti Cupcakes

These Homemade Funfetti Cupcakes are soft, tender cake cupcakes flecked with sprinkles, offering a festive touch to a classic vanilla base. The batter incorporates cake flour, milk, butter, sugar, and whipped egg whites folded in for lightness. They bake into moist cupcakes with delicate crumb texture, decorated with sprinkles inside and typically topped with buttercream frosting, making them suitable for celebrations or casual dessert.

Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
Servings: 24 cupcakes
Course: Cake

Ingredients

  • 2 ¼ cups cake flour I used Swan’s Down brand
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ¼ cups milk room temperature, whole
  • 2 teaspoons vanilla extract pure
  • 12 tablespoons butter at room temperature, unsalted
  • 1 ½ cups sugar
  • 4 egg room temperature, large, whites
  • ½ cup Sprinkles

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F with a rack in the center. Line two standard cupcake pans with paper liners.
  2. In a large bowl, sift together the flour, baking powder and salt. 
  3. In a measuring cup, combine the milk and vanilla.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light and fluffy. Add 1/3 of the flour mixture, beating on low speed. Beat in half of the milk mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk, beating until the batter is fully incorporated and smooth, then add the last of the dry ingredients, beating until the ingredients are thoroughly combined.
  5. Add the egg whites to a medium bowl and beat with a hand mixer on medium-high speed until stiff peaks form. 
  6. Gently stir ¼ of the whipped egg whites into the cupcake batter with a rubber spatula until no streaks of egg whites remain. This will help lighten up the batter. Gently fold in the remaining whipped egg whites, one half at a time, by cutting the spatula down the middle to the bottom of the bowl, then sweeping it around, up and over. Turn the bowl 90 degrees and repeat until no streaks of egg whites remain.
  7. Gently fold the sprinkles into the batter. Using a large scoop or ¼-cup measure to distribute the batter between the 24 muffin wells, filling each well 2/3 full.
  8. Bake for 18-24 minutes, or until a toothpick inserted into the centers comes out clean. Cool on a wire rack completely before topping with buttercream frosting and decorating.

Notes

  • Use rainbow jimmies sprinkles to maintain color and prevent bleeding in the batter.
  • Top cupcakes with homemade buttercream frosting for a classic finish.
  • Bring butter and eggs to room temperature before mixing to improve batter texture.
  • Learn how to measure flour accurately to achieve the best cupcake crumb and rise.