Funfetti cupcakes are a sprinkles smörgåsbord! Need some cheer in your day? These cupcakes are where it's at.
Sprinkles make me happy. In fact, I have a whole bucket full sprinkles in my baking pantry. Need red and green sprinkles for Christmas? I’ve got those. What about orange, green, and brown for Autumn? Yup, got those, too. Heck, I’ve even got red and white sprinkles with little candy hearts in there for Valentine’s Day.
No matter the time of the year, I’ve got the sprinkles covered! (I think I may have a sprinkle problem…but that’s a topic for another day.) And what’s my favorite thing to do with all of these sprinkles, you ask? Make Funfetti Cupcakes of course!
These Funfetti Cupcakes are festive, colorful, and, well, fun. And the best part is how easy they are to make! I use my go-to white cake recipe and then just add about 1/2 cup of various-colored sprinkles. (I used multi-colored sprinkles for this batch, but you could easily change the sprinkles to match the appropriate holiday.) You may notice that the cake recipe for these Funfetti Cupcakes doesn’t include any egg yolks. That helps make the cake super white, which in turn makes the sprinkles show up better when you take a bite of the cupcake.
There’s tons of different ways to frost the tops of these cupcakes, but lately I’ve been quite fond of using a (very) large round frosting tip. (I used the Ateco #809 tip for these cupcakes, but the Wilton 1a tip would also work.) I think the result is simple, but rather striking… especially when you gently roll the sides of the cupcake in a bowl of sprinkles.
So if you’re looking for a fun (and festive) dessert idea, give these Funfetti Cupcakes a shot! (Oh, and if you come across some unique sprinkle colors, you know where to find me.)
One little note - Have you ever noticed that frosting often tastes very powdered sugary when it’s first made? I have, and while I like powdered sugar, sometimes it can be a bit overwhelming. My secret for fixing this problem is simply to make the frosting the day before. After the frosting rests overnight, the flavors meld together, and the powdered sugar isn’t as stark. The frosting will certainly be fine either way, but I prefer to make mine the day before and then just fluff it back up with a dash of milk or cream.