Taste the Rainbow: A Homemade Funfetti Recipe from iheartcuppycakes

Sprinkles have been spilled.
Continuing our monthlong celebration of birthdays and all things sweet, CB from the inimitable iheartcuppycakes.com has kindly donated not only some sweet birthday memories, but also her super sweet recipe for homemade Funfetti Cupcakes. All the fun of a classic childhood treat--but grown up for more adult palates. Here goes:

My birthday is in July. I'm an Independence baby. Tom Cruise eat your heart out! When I was very little my mom would make me a Funfetti birthday cake from cake mix while I "helped" by licking the beaters. It was my favorite part! Even to this day. Don't judge me! It's Funfetti. HA! I think that's why I am not as anti-cake mix like some other bakers because of those great birthday memories with my mom.
Guest post from iheartcuppycakes

Here is my recipe for homemade Funfetti Cupcakes:

Funfetti Cupcakes

Recipe adapted from Cupcakes by Shelly Kaldunski


Makes about 12 cupcakes

For the cupcakes

  • 1-1/4 cups AP flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 6 tbsp butter, room temperature
  • 1 large egg + 1 egg white, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk (I used half-and-half instead)
  • 2 tbsp rainbow sprinkles

For vanilla buttercream
  • 2 sticks butter
  • 7 cups powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla

Guest post from iheartcuppycakes


To make cupcakes—

  1. Preheat oven to 350F.
  2. Line cupcake pan with paper liners.
  3. In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
  4. Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
  5. Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.

To make buttercream—
In a stand mixer, fitted with flat beater, beat butter until creamy, about 2-3 minutes. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want.


[NOTES: I think I added about 6-1/2 cups, give or take a few tbsp, to get the consistency I wanted. If its too stiff, you can add a little more milk.]

Frost with vanilla buttercream and garnish with more rainbow sprinkles.


Keep up with CB at iheartcuppycakes.com or via her twitter feed!