Funfetti Cupcakes Recipe

I gotta say, I was super excited to get my hands on this rainbow cupcake recipe because it’s like a fun remix of my childhood party treats with a grown-up twist, and honestly, it’s a blast to whip up on a random Tuesday.

I love making Funfetti Cupcakes because I mix all purpose flour with granulated sugar, eggs and vanilla extract. I add melted butter and whole milk for a moist finish then fold in rainbow sprinkles for that fun touch.

I think these cupcakes are simply delicious and perfect for celebrations.

Ingredients

• Flour gives structure and acts as a carbohydrate source essential for rising cupcakes.
• Sugar adds sweetness and boosts energy while enhancing the cupcake flavor.
• Eggs supply protein and help bind ingredients for a moist, fluffy texture.
• Milk offers moisture and calcium, giving a creamy, smooth consistency to the batter.
• Butter provides richness and impacts the cupcakes tender crumb for extra flavor.
• Rainbow sprinkles add festive color and a burst of sugary crunch in every bite.
• Baking powder acts as the leavening agent to help cupcakes rise perfectly.
• Salt enhances flavor and balances the doughs sweetness overall.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted (or you can use vegetable oil)
• 2 large eggs
• 1/2 cup whole milk
• 2 tsp vanilla extract
• 1 cup rainbow sprinkles

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a big bowl, combine the 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 1/2 tsp baking powder, and 1/2 tsp salt.

3. In another bowl, mix the 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup whole milk, and 2 tsp vanilla extract until it’s smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined, making sure not to over mix.

5. Gently fold in the 1 cup rainbow sprinkles, trying not to break them up too much.

6. Spoon the batter into the cupcake liners filling each about 2/3 full.

7. Bake for 18-20 minutes, checking with a toothpick inserted in the center to make sure it comes out clean.

8. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes.

9. Transfer the cupcakes to a wire rack to cool completely.

10. Enjoy these fun and colorful treats that are perfect for any celebration!

Equipment Needed

1. Oven to preheat at 350°F
2. Muffin tin
3. Cupcake liners
4. Large mixing bowl for the dry ingredients
5. Another bowl for the wet ingredients
6. Measuring cups and spoons
7. Whisk or fork for mixing
8. Spatula for folding in the sprinkles
9. Toothpick for checking if the cupcakes are done
10. Wire rack for cooling the cupcakes

FAQ

• Q: Can I use vegetable oil instead of melted butter?
  
  A: Yup, you sure can. Just swap out butter for vegetable oil in the same amount and your cupcakes will still come out delicious.
• Q: Do I need to preheat the oven?
  
  A: Definitely! Preheat it to 350°F so your cupcakes bake evenly.
• Q: When should I add the rainbow sprinkles?
  
  A: After mixing everything else, gently fold in the sprinkles to keep their shape and colors intact.
• Q: Can I use non-dairy milk instead of whole milk?
  
  A: Yeah, you can use almond or any other milk, though whole milk gives a richer texture.
• Q: Why is vanilla extract included in the recipe?
  
  A: It helps boost all the other flavors, making your cupcakes taste extra yummy.

Funfetti Cupcakes Recipe Substitutions and Variations

• Instead of granulated sugar, you can try using coconut sugar, or even a bit of honey. Just remember it might change the sweetness a little bit.
• If you dont have unsalted butter, you can use the same amount of vegetable oil or even margarine. Its pretty much the same party in the mix.
• For whole milk, almond milk or soy milk works well too. They give a similar moisture but might add a slight flavour twist.
• Not keen on eggs? Try mixing 1 tablespoon of flaxseed meal with 3 tablespoons water as a substitute for one egg. Its a neat little hack to keep things light.

Pro Tips

1. Try to use room temperature eggs and milk next time. They help the cupcakes rise better and give you that nice, fluffy texture that really makes a difference.
2. Be super careful not to overmix your batter. When you stir in those wet ingredients, just mix until you see no more dry bits. Overmixing can make your cupcakes tough and nobody wants that.
3. For the perfect sprinkle effect, gently fold in most of your rainbow sprinkles and then sprinkle a few on top once you spoon your batter into the liners. That way you keep the colors bright and they don’t break up into tiny bits.
4. Once your cupcakes are out of the oven, let them cool in the tin for like 5 minutes then move them to a wire rack. This helps them set and cool evenly without getting soggy on the bottom, which is pretty important for a good bite.