I think we all know how much I love cupcakes. They are bite-sized cakes, just for you! And trust me, I make a lot of cupcakes but I just haven’t had the chance to post many of my recipes on the blog.
I am definitely going to be changing this! Starting with my recipe for Funfetti Cupcakes with Decadent Chocolate Frosting.
I have seen recipes for funfetti cupcakes everywhere. So naturally, I decided that I had to make a batch as well. To be fair, I did have a reason for making them. Not that you ever need a reason to bake cupcakes. But occasionally the opportunity arises where you have a viable reason to bake a batch. And of course, this is an opportunity you should never miss.
These cupcakes are incredibly delicious. I must say they are even tastier than the Vanilla Halloween Cupcakes I made in October. I say tastier because, in my opinion, the addition of sprinkles IN the batter makes things 100 times more scrumptious. Although, there is no scientific reasoning behind this, but I am pretty sure sprinkles + whatever = amazing-ness.
SPRINKLES + WHATEVER = AMAZING-NESS
Yes. Amazing-ness is a word. In my dictionary at least. Nevertheless, that is the word I am choosing to describe these cupcakes. What I love is that these cupcakes stay moist and tender even 3 days later. I think that the funfetti cupcakes actually develop a stronger flavour the day after making them.
These funfetti cupcakes are dense in texture the first day, but the next day they become tender and fluffy. The addition of the chocolate buttercream frosting makes this the perfect birthday cake celebration recipe.
The reason I am making the funfetti cupcakes is two-fold. First, I had leftover buttercream frosting I needed to use up. Second, my sister’s birthday is just around the corner and I wanted to test out a funfetti recipe that I could easily translate into a cake.
See? Aren’t these the absolute best reasons to bake cupcakes?
Now I believe the real secret to delicious funfetti cupcakes (aside from sprinkles), is the addition of fake vanilla extract. Yes. I said it. I think artificial vanilla extract gives the cupcakes that Funfetti boxed mix flavour without actually using box mix. I do also add real vanilla extract, albeit in a lesser quantity.
The addition of buttermilk and Greek yogurt is a must! These two ingredients are key to achieving that tender and moist crumb I was talking about earlier.
And finally, for the sprinkles, you want to use rainbow jimmies, as they won’t bleed color into your batter, unlike nonpareils.
HOMEMADE FUNFETTI CUPCAKES
Homemade Funfetti Cupcakes
These funfetti cupcakes are a scrumptious vanilla base filled with delicious sprinkles and topped off with a decadent chocolate frosting.
Ingredients
- 1 3/4 cup all-purpose flour (sifted)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup cane sugar
- 3 tbsp brown sugar
- 1/2 cup butter, room temperature (1 stick)
- 2 eggs (room temperature)
- 2 tsp french vanilla extract
- 1 tsp pure vanilla extract
- 1/2 tsp almond essence
- 1/3 cup greek yogurt (or sour cream)
- 2/3 cup buttermilk (room temperature)
- 1/4 cup sprinkles
Instructions
-
Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Set aside.
In a medium size, bowl sift together the flour, baking powder, baking soda, and salt. Set aside.
-
In the bowl of your stand mixer, cream the butter and the sugars on medium speed for about 5 minutes or until light and fluffy. Add the vanilla extracts and the almond extract. With the mixer on low, add in the eggs one at a time, mixing in between. Mix in the yogurt.
-
Using your spatula, slowly alternate between adding 1/3 of the dry ingredients, then 1/3 of the milk, ending with the flour. Mix gently until most of the flour is incorporated. Add the sprinkles and fold. It’s ok if there are some lumps in the batter. Don’t overmix.
-
Spoon the batter into the cupcake liners filling them about 2/3 full. Bake for 18-20 minutes or until fully cooked.
Allow to cool in the tin for 2-3 minutes and then carefully remove cupcakes to cool completely on a wire rack before frosting.
Recipe Notes
Baking time varies from 18 - 25 minutes, depending on your oven. I ended up baking my cupcakes for 25 minutes but I definitely should have removed them at the 23-minute mark. I recommend checking your cupcakes at 18 minutes and adding a few minutes at a time depending on the level of doneness.
Chocolate Buttercream Frosting:
Follow my basic buttercream recipe here.
Add 2 tbsp of cocoa powder or more depending on the flavour you want to achieve.
If the frosting is too thick, you can loosen the consistency by adding a splash of full cream.
I pipe my frosting with a Wilton 1M tip.
***
TRUST ME WHEN I SAY THAT THESE CUPCAKES ARE A BREEZE TO MAKE. I AM LOOKING AT THESE PHOTOS NOSTALGICALLY. SADLY THE FUNFETTI CUPCAKES ARE ALL GONE BY THE TIME THIS POST IS UP. SO I HAVE NOTHING BUT THE PHOTOS TO HUNGER AFTER. HOWEVER, THAT MUST SAY SOMETHING ABOUT HOW INSANELY DELICIOUS THESE CUPCAKES ARE. AND REMEBER MY FORMULA: SPRINKLES + WHATEVER = AMAZING-NESS 😉
