Funfetti Cupcakes

Get ready folks, because today we’re diving into the magical world of Funfetti Cupcakes. What makes these cupcakes so special, you ask? Oh, just the sprinkle explosion that’ll make your inner child beam with pure joy! With every bite, you’ll be taken on a rainbow journey. They’re perfect for birthdays, Tuesdays, or random-celebrate-yourself days. Just trust me, you wanna try these.

These cupcakes have a legendary status in my household, thanks largely to one sweet tooth of a husband (wink, wink). Every time we whip these up, it’s like a mini festive occasion. The first time I made them, my kitchen looked like a confetti bomb went off — because, fun fact, I tripped and the sprinkles went EVERYWHERE. But hey, what’s a kitchen without a bit of chaos, right? Now the sprinkles aren’t just inside the cupcakes but a lovely (accidental) part of the decor.

Why You’ll Love This Funfetti Cupcakes

Here are a couple of raw reasons to love these lil’ cupcakes:
– They’re basically happiness you can eat. What’s not to love about baking joy?
– Sprinkles. Everywhere. Enough said.
– You’ll look like a baking rockstar with minimal effort… even if you’re like me and sometimes forget the butter.
– They work as a sweet pick-me-up for an otherwise uneventful day.

How to Make It

Alright, friends, let’s dive into this sweet adventure. First up, preheat your oven. Don’t be like me and forget until halfway through — the cupcakes like it hot from the start. Gather your ingredients; no one wants a flour avalanche at the last minute. In a bowl, mix your dry stuff, dance around a bit to celebrate avoiding spillage, then get your wet stuff in another bowl. Combine ’em together, and hey, don’t worry if it looks like batter soup — that’s normal! The real magic starts when you fold in the sprinkles, and suddenly, it’s like a unicorn swooped by.

Ingredient Notes

– Flour: Well, we all know we need it, but boy if you spill it everywhere your kitchen’s gonna resemble the Alps.
– Butter: Please don’t skip this. My husband can tell when I try to go low-fat. The look of betrayal is real.
– Sprinkles: These are what you call the pièce de résistance. Ever forgot these and made a not-so-fun-fetti cupcake? Yeah, me neither (just kidding, I totally did once).

Recipe Steps:

1. Preheat your oven to 350°F (175°C). Remember, hot oven = happy cupcakes.
2. Mix the dry ingredients in one bowl.
3. Combine the wet ingredients in another, and don’t worry if you look like an amateur chef doing this (we’re all amateurs here).
4. Merge the bowls like your life depends on it, then fold in those glorious sprinkles.
5. Line your cupcake tin, fill with batter, and pop them in the oven.
6. Bake for about 18-20 minutes until a toothpick comes out mostly clean. Don’t freak out if you overbake them a little – still edible and enjoyable.

What to Serve It With

Tips & Mistakes

Storage Tips

Got leftovers? (Ha, good one.) But seriously, stash these in an airtight container at room temp, and they should stay perky for a couple of days. If you try them cold from the fridge — there’s no judgment here, only joy. If you sneak one for breakfast, you’re joining a celebrated club of impulsive cupcake enthusiasts.

Variations and Substitutions

Now, if you’re running low on sprinkles or feeling crafty, switch them out for chocolate chips, nuts, or leave them bare (gasp). Try using whole wheat flour if you want a bit more fiber, or swap sugar for maple syrup when you want to be fancy. When in doubt, just toss whatever seems fun for fitti-er cupcakes.

Frequently Asked Questions

Funfetti Cupcakes

These colorful Funfetti Cupcakes are moist, fluffy, and packed with rainbow sprinkles for a festive treat perfect for any celebration.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup unsalted butter softened
• ▢ 2 large eggs
• ▢ 0.5 cup milk whole milk preferred
• ▢ 1.5 teaspoons vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ 0.25 teaspoon salt
• ▢ 0.75 cup rainbow sprinkles

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
• In a bowl, whisk together flour, baking powder, and salt.
• In a separate large bowl, cream softened butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
• Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined.
• Fold in the rainbow sprinkles gently, being careful not to overmix.
• Pour batter evenly into cupcake liners, filling each about 2/3 full.
• Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow cupcakes to cool before frosting as desired.

Notes

For best results, use fresh sprinkles and sift your flour before measuring. These cupcakes freeze well for up to two months.