Making Funfetti Cupcakes from scratch are so worth it; they turn out perfectly moist, soft, and tasty every time! Using a reverse-creaming method, these treats have a tender crumb and bake up with a flat top for easy decorating.
Funfetti (a vanilla cake with sprinkles) is one of my favorite flavors. It's so festive and fun to look at and eat! These funfetti cupcakes are light and tender due to a process we use called reverse creaming. They're perfect for celebrating loved ones, and don't require a lot of effort at all.
The Coined Breakdown
- Total Cost per cupcake: $
- Total Cost (19 cupcakes ): $
- Those Other Guys: $11.99 per dozen
Ingredients
- Cake Flour - Cake flour has a lower gluten ratio than regular all-purpose flour. This lends to a light and fluffy crumb on the cake, perfect for these homemade cupcakes.
- Milk - Try to find whole milk if possible, to make the cupcakes more moist.
- Sour Cream - This ingredient adds extra fat and moisture (which equals flavor and texture) without thinning the batter.
- Butter - The butter will coat our flour particles to limit gluten development, resulting in the tender type of cupcake we're looking for.
- Eggs - A binding agent.
- Clear Vanilla - For flavor without coloring the cupcakes. You can use regular vanilla extract if that's all you have!
- Rainbow Sprinkles - The key ingredient that makes "funfetti"! I've found that some brands bleed in the batter more than others. Make sure you don't get nonpareils instead.
Variations and Substitutions
Sour Cream Substitute: Plain Greek yogurt works just as well in this recipe.
Vanilla Cupcakes: Prefer a more classic cupcake? You can leave the sprinkles out for a delicious, buttery vanilla cupcake recipe.
No-Churn Funfetti Ice Cream: This ice cream is packed with sprinkles and funfetti cupcake pieces, icing and all. It's so fun and festive!
How to Make Funfetti Cupcakes from Scratch
Step 1: Whisk together the cake flour, sugar, baking powder, and salt in your stand mixer.
Next, mix in the softened butter on low speed until a sandy texture forms.
Step 2: Slowly pour in half a cup of milk. The batter will be a little thick.
Go ahead and preheat your oven at this step, if you haven't already.
Step 3: Finally, mix in a separate bowl of eggs, sour cream, veggie oil, and vanilla extract. Fold in your sprinkles by hand to prevent the color bleeding.
Step 4: Bake at 325°F for about 18 or so minutes, then let cool completely. Top with your favorite buttercream icing and extra sprinkles.
What is the Reverse-Creaming Method?
In this method, we beat softened butter into dry ingredients like flour and baking powder instead of just creaming it with sugar.
By coating our flour particles with butter (and using cake flour which has a lower protein percentage), we limit gluten development. Too much gluten development can make a dense and tough cake.
By using the reverse-creaming method, your cake will bake up light and tender with a fluffy crumb. It also bakes up nice and flat, which is perfect for decorating!
In the beginning, your butter + dry ingredients will look like sand. Don't worry; the batter will all come together in the end. I included some process photos above so you have a reference on each stage of the batter.
Check out this article from America's Test Kitchen for more details!
Recipe FAQs
For recipes that use the reverse-creaming method, yes. Cake flour has lower protein, which leads to a lower gluten-development in baked goods.
You can find cake flour in the same aisle (and usually the same location) as regular all-purpose flour.
It's because we use the reverse-creaming method for this recipe! I went into a little more detail above, but this is where we mix butter into our dry ingredients before then adding any wet foods like eggs and oil.
Creating the cake batter this way creates a really light, tender crumb. In addition, the cupcakes bake flatter - which is great for decorating.
Buttercream and sprinkles are the go-to icing for funfetti cake. I have a recipe for homemade buttercream here!
You could also do chocolate buttercream, cream cheese icing, or whipped icing.
Yep, you can easily freeze homemade cupcakes!
For unfrosted: Let cool completely, then transfer to a freezer-safe container. Freeze for up to 4 months. When you're ready to enjoy, let them thaw in the fridge overnight.
For frosted: Place each cupcake on a tray and place in the freezer for about 45 minutes, to allow the frosting to keep its shape. Then transfer to a a freezer-safe container and freeze for up to 4 months.
Other Delicious Sweet Treats You'll Love!
If you tried this Homemade Funfetti Cupcakes Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Homemade Funfetti Cupcakes
Equipment
- Muffin Tin
- Cupcake Liners
- 2 Mixing Bowls
- Stand Mixer (with paddle attachment)
- Whisk
- Wooden Spoon
- Wire Rack (for cooling)
Ingredients
Funfetti Cupcakes
- 2 count eggs (room temperature)
- ½ cup sour cream (room temperature)
- 3 tablespoons vegetable oil
- 2 teaspoons clear vanilla extract
- 1 ½ cups cake flour (168g)
- 1 cup sugar (228g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons salted butter (softened)
- ½ cup milk (room temperature)
- ¼ cup rainbow sprinkles (not nonpareils!)
Buttercream Frosting
- 2 cups butter (4 sticks) softened
- 2 teaspoons clear vanilla extract
- 1 teaspoon salt (optional - if using unsalted butter)
- 8 ounces powdered sugar
Instructions
- Preheat your oven to 325℉.
- Line a cupcake pan with liners, and set aside.
- In a small mixing bowl, whisk together your eggs, sour cream, oil, and vanilla. Set aside.2 count eggs, ½ cup sour cream, 3 tablespoons vegetable oil, 2 teaspoons clear vanilla extract
- In a stand mixer bowl, stir together the cake flour, sugar, baking powder, and salt.1 ½ cups cake flour, 1 cup sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Using the paddle attachment, mix in the softened butter on low speed, until a sandy texture forms.8 tablespoons salted butter
- Slowly pour in the milk, increasing the speed to medium and mixing for about 1 minute.½ cup milk
- Next, turn the speed back to low, and slowly add in the egg mixture until just combined.
- Fold in the sprinkles by hand using a spatula or wooden spoon.¼ cup rainbow sprinkles
- Divide the batter among your cupcake liners, filling about ⅔rds of the way. I used about 50 grams of batter per cupcake.
- Bake for 18 - 20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
- Let the cupcakes sit in the hot pan for another 2 minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting (makes enough for 24 cupcakes)
- While the cupcakes are cooling, you can make your frosting.
- In a stand mixer, whip the softened butter with a paddle attachment on medium speed for 3 minutes, followed by low speed for another 7 minutes on medium speed. Scrape the bowl down halfway into the mixing time. It should be white in color and silky smooth.2 cups butter
- Pour in the vanilla extract and salt (if using.) Add the powdered sugar, a little at a time, to avoid big clouds of sugar dust.2 teaspoons clear vanilla extract, 1 teaspoon salt, 8 ounces powdered sugar
- Continue mixing on low speed for another 3 minutes or so, ensuring all of the sugar is fully incorporated.
- Frost each cupcake with buttercream, and top with extra sprinkles for garnish. Enjoy!
Did you make this recipe? Let me know what you think!