August 19, 2011

Homemade Funfetti Cupcakes

It happened. I’m not sure how to feel about it. I mean I knew it was going to happen someday. But I didn’t know it was going to happen so fast. I wasn’t sure if I should cry, scream, crawl under my covers and pretend it’s not true or fist pump.

My daughter turned 10.

Yeah. You heard me. 10. Years. Old.

I mean she literally was just born, well what feels like… yesterday! Her blonde hair in ringlets, her thighs so chubby her onesie pajamas couldn’t zip past them. I can still feel her warm chubby cheeks, and see her pleasantly plump little feet padding across the floor while she carries every lotion, tube, or cream all gathered up in her arms.

Today it’s all about Monster High dolls, chapter books, skinny jeans and converse shoes. Pierced ears, peace signs, feathers and yet she proudly wears her Great Grandmas ring on her finger.

One thing still remains; she’s beautiful, smart and caring. Her smile infectious, her laugh contagious… and she’s still my baby. Okay, okay… pulling up my big girl pants and moving on. Tomorrow.

For her 10th birthday she wanted cupcakes… the funfetti kind. With that came the challenge, to make funfetti from scratch. Hmmm… cake flour -check, eggs -Cchhheckk, sprinkles chickity-check. It’s was as easy as pie cake!

I mean who doesn’t have all this in their pantry?

Crack…

…And separate the yolks from the whites. Not sure what I’m going to do with those yolks… but I’ll find a purpose dang-gone it! A special thanks to my oldest daughter for taking such excellent shots for me so I could use both of my hands… photographer in the making?? hmmm??!!

In the egg white bowl add some vanilla and the whole milk. I’m definitely going to try buttermilk next time, I’m thinking it will be a little more moist… if you try it then lemme know, k?

Whisk until combined.

In a bowl fitted with a mesh sifter…

Add in all the dry ingredients.

Sift until light and airy.

Toss that into your mixing bowl fitted with a paddle attachment.

Toss in the softened butter…

…and blend until creamy!

Sprinkles! Who doesn’t love sprinkles? They’re right up there with scratch-n-sniff stickers, Faygo pop and hubba-bubba {the blueberry flavor}! *sigh* No honestly these sprinkles work waaaay better than the flat circular or the nonpareil sprinkles. Promise.

“Sprinkle” them into the cake batter. Get it sprinkle? Ha-lame.

Fold them in.

Consider sneaking off to a quiet corner with the spatula.

Line the muffin tin with spunky paper cups. Or plain… whatever floats your cupcake! Now cringe because you said the word spunky. Doh!

Fill the cups half way with the funfetti cake batter. Okay… okay, mine are more than half filled… so I like tall cupcakes… so what?

Bake in a preheated 350 degree oven for 17-20 minutes. Watch carefully so not to over bake.

I frosted these cupcakes with this cream cheese frosting. It was at my daughter’s request

Then just topped the frosted cupcakes with a ton of few sprinkles.

What? I couldn’t resist, plus I was dying to see what they looked like inside!

I also let my girls frost their own… not shabby! The cake itself isn’t overly sweet, which is how I like it! I still have a dozen or so left… who wants to stop by and help me finish them off? Inbox me!

Happy 10th Birthday!

Homemade Funfetti Cupcakes

Yield: 24 cupcakes or a 2 layer cake

Ingredients:

4 whole Egg Whites

1 cup Whole Milk

2 teaspoons Real Vanilla Extract

3 cups Cake Flour, sifted

1 1/2 cups Sugar, sifted

1 tablespoon plus 1 teaspoon Baking Powder

1/4 teaspoon Kosher Salt

1 1/2 sticks of Unsalted Butter, softened

1/2 cup Sprinkles, plus more for garnish

1 recipe of Cream Cheese Frosting

Directions:

Preheat oven to 350 degrees and line a cupcake pan with paper liners.

Combine the egg whites, vanilla whole milk. Whisk together and set aside.

In a large mixing bowl; sift the dry ingredients. Fitted with a paddle attachment, blend the dry ingredients with the butter and half of the milk and egg mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining mixture and stop mixing once combined.

Fold in sprinkles and fill paper liners half way. Bake in preheated oven for 17-20 minutes. Watch carefully so you don’t over bake.

Lastly, frost with the prepared cream cheese frosting and sprinkle with remaining sprinkles.

Refrigerate any uneaten cupcakes.

cake, cupcakes, dessert, Desserts, homemade, Recipes

48 comments »

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Wanna Be A Country Cleaver — August 19, 2011 at 2:24 pm

Egg yolks left over? Creme Brulee!! I dunno, Irish Cream Creme Brulee sounds might fine…if I do say so myself. PS – Beautiful colors and decorating skillz (yup, with a "Z")
~Megan
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Lisa @ Life in Green — August 19, 2011 at 2:26 pm

Yum – those look so good. Love how your homemade version has such vibrant colors from your sprinkles. Not pastel-ly like the box.
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BakingWithoutABox — August 19, 2011 at 2:33 pm

Time flies so fast with those little ones. I'm sure your baby girl (yes, she can always be called that) loved her homemade funfetti cupcakes. So cheerful!
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Laurie @simplyscratch — August 19, 2011 at 2:36 pm

LOL!! Irish Cream Creme Brulee does sound MIGHTY FINE!! Thanks for the ideas Megan!
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Laurie @simplyscratch — August 19, 2011 at 2:45 pm

Thanks Lisa! I really think that using these kind of sprinkles instead of the round or flat sprinkles helps the cupcakes retain the color! Thanks for stopping by!
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Laurie @simplyscratch — August 19, 2011 at 2:50 pm

Thanks Amanda!
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Muriel Miller — August 19, 2011 at 3:29 pm

So cute!!! I love the way you frosted the cupcakes! So fun and colorful
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Bev Weidner — August 19, 2011 at 4:16 pm

Congrats!!! I mean, I'm sorry! I mean, hide the keys to your car! I mean, lock her in her room! I mean, GRAB A DRINK, MAMA!
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Alex — August 19, 2011 at 6:13 pm

nothing says birthday like funfetti! just perfect!
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Lauren at Keep It Sweet — August 19, 2011 at 7:04 pm

These photos are all gorgeous and your cupcakes look fantastic!
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Abby — August 19, 2011 at 7:33 pm

Thank you for a *scratch* funfetti mix!! Who hasn't had the box kind … and I can't wait to try yours.
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Erin — August 19, 2011 at 7:47 pm

How cute are those! Scary how fast kids grow up. Mine just started 1st grade and is counting the days until he is 6 and 1/2.
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Kelly @ Eat Yourself Skinny — August 20, 2011 at 1:14 am

Aww what a great idea! They look so much better than boxed funfetti! Love these!
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Christine — August 20, 2011 at 1:50 am

YUM!!!! YUM!!!! YUM!!!! You have the best recipes ever….!!!!!
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Cassie @ Bake Your Day — August 20, 2011 at 3:10 am

I love being able to make these homemade. The funfetti box is by far my favorite box to buy, yours are beautiful!
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Pretend Chef — August 20, 2011 at 11:48 am

No need to buy a boxed mix now. What a great recipe and step by step photos and instructions as always. Yummy!
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LBC — August 20, 2011 at 1:15 pm

Making cupcakes today for my son's 10 yr. birthday party! The time flies TOO quickly. Cheers!
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Lizzy — August 20, 2011 at 4:24 pm

So perfect for a 10 year old's birthday…in fact, perfect for anyone's birthday!
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Valerie — August 20, 2011 at 6:16 pm

I love those cupcakes! They're really pretty! They're fun, and it gives lots of joy in a meal! Perfect for a birthday!
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Sandra — August 21, 2011 at 12:28 am

Very nice recipe and your oldest daughter did an amazing job with the pictures. Wait until your 10 yr turns 18!!!
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overtimecook.com — August 22, 2011 at 3:58 am

So adorable and looks so simple and doable. I can't wait till I have a child's party so I have an excuse to make these!

-Miriam
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Val — August 22, 2011 at 12:19 pm

Brilliant method-photos. I love the simplicity of these cupcakes yet you know they make a huge hit with kids. They actually look really chic and would be just as great served to an adult-only crowd too. I love clean white of the cake with the sprinkle of bright colour
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kita — August 22, 2011 at 1:40 pm

Happy birthday to your little girl! And what fun cupcakes. Im not sure the child in us ever gets over the joy of a funfetti cupcake!
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Terri @ that's some good cookin' — August 25, 2011 at 4:37 pm

Happy belated birthday to your daughter. And, if it makes you feel any better, the best is yet to come…after she turns about 17 or 26. For your own good, in the future, try to pretend that 14 and 15 never happened. In the meantime enjoy your sweet daughter.
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Lauren — September 4, 2011 at 5:45 pm

Beautiful photos, and delicious looking cupcakes!
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The Procrastobaker — September 4, 2011 at 5:53 pm

Every single photo is absolutely stunning! And these little cupcakes look beyond gorgeous too The 'inside' photo is just the final nail in the coffin as it were, i have never had funfetti anything would you believe but simply MUST now! Gorgeous recipe
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Maggie @MaggieCooks — September 5, 2011 at 1:34 am

I loved this cupcakes and I really enjoyed reading this blogpost! I favorited this on foodgawker!!! Hoping to make this as soon as possible!
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Laurie @simplyscratch — September 6, 2011 at 1:38 am

OMG Terri I can't imagine them as teenagers! I swear that was yesterday for me! Where does the time go? Too fast… that's where!
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Thank you Lauren!
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The Procrastobaker~ Thanks so much!!
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Thanks Maggie!! I hope you love them as much as my girls did!
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Beth Michelle — September 6, 2011 at 1:20 pm

There is nothing better then homemade funfetti cupcakes. I made some for my friends this past June to celebrate their bdays. It brings out the kid in all of us! Happy 10th Birthday to your little girl!
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Kaleena — September 11, 2011 at 9:32 pm

I have to admit, I love reading your blog and looking at all of the delicious recipes. This was the first recipe of yours that I have tried, simply because the colors were so vibrant, I had to see them for myself! They turned out to be the best cupcakes I have ever had! My boyfriend feels the same way. I have about 20 more still in my 'fridge. I did use buttermilk, and the cake was very
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Laurie @simplyscratch — September 11, 2011 at 11:50 pm

Kaleena! Thank you so much for commenting! I'm so glad you LOVE this recipe! As for the cakes not being "tall"… I tend to fill my liners to full, but also try checking your baking powder it might need to be replaced . Thanks again for taking the time to comment. <3
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Madeleine — September 15, 2011 at 6:36 pm

These turned out awesome!! I made them too – but with some almond extract as well. YUM! thank youuuuu!! http://whatabigtodo.blogspot.com/2011/09/funfetti-cupcakes-part-2.html
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Laurie @simplyscratch — September 15, 2011 at 7:06 pm

Happy to hear you liked them Madeleine! Thanks for stopping by and leaving feedback!
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royann — September 22, 2011 at 6:13 pm

I found your recipe on pinterest, and I am so glad I did. I made a half recipe for my son's 3rd birthday, I just sampled one while still warm for quality control, and they are so tasty. I used buttermilk, and a half recipe makes 24 mini cupcakes.
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Hyma — September 30, 2011 at 6:51 pm

first time here and am drooling over ur cupcakes…such lovely pics and perfect instructions…so easy to follow…bookmarking right away…happy to follow u…
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Andrea — January 17, 2012 at 4:27 am

It is my mom's birthday tomorrow and she requested that I make her a jello cake, and I used this cake recipe to make a 2 layer one! It worked out very well and everyone loved it! Thank you very much for the recipe, I still plan on making the funfetti cupcake version!
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Made in Sonoma — February 4, 2012 at 12:12 am

These look like the best cupcakes for a 10 year old, EVER! They also look great for me! I like the ingredient list. I need to remember to make them for someones birthday.
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janeycakes — February 8, 2012 at 3:53 pm

So excited to try this recipe out this weekend for a friends birthday! I'll let you know how it goes! janelovesbaking!
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Anonymous — February 8, 2012 at 8:33 pm

Thank you for making these!

My cupcakes came out flatter and pretty dense. I followed the recipe and am trying to figure out what I did wrong… Thoughts?
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Becky — February 11, 2012 at 7:42 pm

Just made these! They look, smell, and taste delicious! Thanks for the great recipe!
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janeycakes — February 20, 2012 at 9:47 pm

Made these with buttermilk…they came out sooo amazing! Made them for a friends birthday and they were a HUGE hit! Check it out! janelovesbaking funfetti
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Muna Mahdzar-Fadaaq — March 14, 2012 at 1:49 pm

Made these cupcakes yesterday and they're awesome. Thanks for sharing!!
xoxo
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emily — April 11, 2012 at 1:56 pm

Laurie- I made these a few weekends ago as both cupcakes and cake pops for my daughter's 1st birthday. they were excellent!! I'd like to use them again for a bridal shower for cake pops- do you think it would taste the same without the sprinkles? And I saw that someone added almond extract- how much would you recommend adding if I did that? Thanks!
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kelsey price — June 23, 2012 at 2:50 am

great job! those look delish not to sound like anonymous who gave you a hard time about the ketchup (though i am happy to have the recipe)…but sprinkles are full of junk. i’m a baker, and even though i use sprinkles all the time, if you wanted to make it extra “scratchy”, you could make your own out of royal icing out of powdered sugar, water, and meringue powder if you have it- piped with a small circle tip. when they dry, you just break them into pieces
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Sandra M — January 16, 2013 at 10:32 pm

I just made them with buttermilk. They turned out great except I used the tiny dot sprinkles and the batter turned kind of purple – but they still taste good.