These funfetti cupcakes are a delightful treat that bring a burst of color and joy to any occasion. Perfect for birthdays, celebrations, or just because, these cupcakes are moist, fluffy, and filled with vibrant rainbow sprinkles. They are sure to be a hit with both kids and adults alike.
Most of the ingredients for this recipe are common pantry staples, but you might need to pick up a few items if you don't already have them. Make sure you have unsalted butter and whole milk on hand, as these are essential for achieving the right texture and flavor. Also, don't forget the rainbow sprinkles, which are the star of the show and add that fun, festive touch.
Ingredients for Funfetti Cupcakes Recipe
All-purpose flour: The base of the cupcakes, providing structure and texture.
Baking powder: Helps the cupcakes rise and become fluffy.
Salt: Enhances the flavor of the cupcakes.
Unsalted butter: Adds richness and moisture to the cupcakes.
Granulated sugar: Sweetens the cupcakes and helps with the texture.
Eggs: Provide structure and stability to the batter.
Vanilla extract: Adds a warm, sweet flavor to the cupcakes.
Whole milk: Adds moisture and richness to the batter.
Rainbow sprinkles: Add a fun, colorful touch to the cupcakes.
Technique Tip for Baking
When beating the butter and sugar, ensure the butter is softened to room temperature. This allows it to incorporate more air, resulting in a lighter and fluffier cupcake. Additionally, when folding in the sprinkles, do so gently to prevent the colors from bleeding into the batter.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the cupcakes denser.
all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though the texture might be slightly different.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.
unsalted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good dairy-free option.
unsalted butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, though it may alter the flavor slightly.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
granulated sugar - Substitute with honey: Honey is sweeter than sugar, so use ¾ cup honey for every cup of sugar and reduce the liquid in the recipe by ¼ cup.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative.
large eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg for a moist texture and slight apple flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, though it's stronger, so use half the amount.
whole milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the flavor and texture.
whole milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the cupcakes more tender.
rainbow sprinkles - Substitute with chocolate chips: Chocolate chips add a different texture and flavor, making the cupcakes richer.
rainbow sprinkles - Substitute with crushed candy: Crushed candy can add a colorful and crunchy element to the cupcakes.
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How to Store or Freeze These Cupcakes
Allow the cupcakes to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the cupcakes soggy.
For short-term storage, place the cupcakes in an airtight container. They can be kept at room temperature for up to 2 days. Ensure the container is sealed tightly to maintain their freshness and prevent them from drying out.
If you need to store the cupcakes for a longer period, refrigerate them. Place the cupcakes in an airtight container and store them in the refrigerator for up to 5 days. Before serving, allow them to come to room temperature for the best flavor and texture.
To freeze the cupcakes, first, wrap each one individually in plastic wrap. This helps to protect them from freezer burn and preserves their moisture.
After wrapping, place the cupcakes in a freezer-safe zip-top bag or an airtight container. Label the container with the date to keep track of their freshness.
The cupcakes can be frozen for up to 3 months. When you're ready to enjoy them, thaw the cupcakes at room temperature for a few hours or overnight in the refrigerator.
If you plan to frost the cupcakes after freezing, it's best to do so after they have thawed completely. This ensures the frosting adheres well and doesn't become runny.
For an extra touch of freshness, you can add a sprinkle of fresh rainbow sprinkles on top of the thawed cupcakes before serving.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cupcakes on a baking sheet and cover them loosely with aluminum foil. Heat for about 10 minutes or until warmed through. This method helps maintain the moisture and texture of the cupcakes.
For a quick reheat, use the microwave. Place a damp paper towel over the cupcakes to keep them from drying out. Heat on medium power for 15-20 seconds. Check and add more time if necessary, but be cautious not to overheat, as this can make the cupcakes rubbery.
If you have an air fryer, preheat it to 300°F (150°C). Place the cupcakes in the basket and heat for 3-5 minutes. This method can help retain a slightly crisp exterior while keeping the inside moist.
For a stovetop method, use a steamer. Bring water to a simmer in a pot and place the cupcakes in a steamer basket over the water. Cover and steam for about 5 minutes. This gentle method helps keep the cupcakes moist and fluffy.
If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cupcakes on a baking tray and cover them with foil. Heat for 5-7 minutes, checking to ensure they are warmed through without drying out.
Essential Tools for Baking
Oven: Used to bake the cupcakes at the specified temperature of 350°F (175°C).
Cupcake tin: Holds the cupcake liners and batter, giving the cupcakes their shape.
Cupcake liners: Placed in the cupcake tin to prevent the batter from sticking and to make the cupcakes easy to remove.
Mixing bowl: Used to combine the dry ingredients (flour, baking powder, and salt).
Mixing bowl: Used to beat the butter and sugar, and to mix the wet ingredients with the dry ingredients.
Whisk: Used to mix the dry ingredients together evenly.
Electric mixer: Used to beat the butter and sugar until light and fluffy, and to mix in the eggs and vanilla extract.
Spatula: Used to fold in the rainbow sprinkles and to scrape down the sides of the mixing bowl.
Measuring cups: Used to measure out the flour, sugar, milk, and sprinkles accurately.
Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract accurately.
Toothpick: Used to check if the cupcakes are done by inserting it into the center of a cupcake to see if it comes out clean.
Wire rack: Used to cool the cupcakes completely after they have been baked.
Time-Saving Tips for Baking
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.
Room temperature butter: Ensure butter is at room temperature for easier mixing and a smoother batter.
Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar and mixing batter.
Cupcake liners: Use cupcake liners to avoid greasing the tin and make cleanup faster.
Batch baking: If you have multiple cupcake tins, bake multiple batches at once to save time.
Funfetti Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 0.5 cup whole milk
- 0.5 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Fold in the sprinkles.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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