Sure, it's a time-saver to bust out a box of your fave cake mix to bake up a batch of cupcakes. But sometimes you just want the fully homemade version. Better yet -- homemade and easy!
That's exactly what this Easy Homemade Funfetti Cupcakes recipe is. All you need are a few baking staples, and in no time at all, you'll be able to enjoy a fluffy, blissful, buttercreamy dessert from "scratch." Oh, and bonus: They're super cute, too!
Easy Homemade Funfetti Cupcakes from SallysBakingAddiction.com
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup yogurt (plain or vanilla, Greek yogurt, sour cream)
- 3/4 cup milk (can also use soy milk or almond milk)
- 2 teaspoons vanilla extract
- 1/2 cup sprinkles
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3-4 cups powdered (confectioners') sugar
- 1/4 cup heavy cream (or milk or half-and-half)
- 1 teaspoon vanilla extract
- Salt, to taste
- Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar -- mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
- Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
- To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
Image via HaleyNealPhotography/Flickr