These Funfetti Cupcakes made from scratch! These homemade cupcakes are fluffy and filled with sprinkles. Topped with a creamy buttercream frosting. I will say that most of the time a boxed mix is just as good as cupcakes made from scratch but in this case, these Funfetti Cupcakes are worth making.
My blog is ten years old today! Well it was actually Sunday, which is also fitting that I can’t even celebrate my ten year blog anniversary on time.
Ten years. I remember when I celebrated my ten year wedding anniversary thinking, “Wow. That’s a long time to be married.”
Yes, ten years is a long time to do anything. It’s more than a phase, after ten years it’s commitment.
In a lot of ways, I’m married to this blog. I’ve spent long days and hours putting time into it. I’m in it for the long haul. I hope to be a 90-year-old Christy, still making recipes, and sharing them with you.
I’ve had so many experiences come from this little blog. I’ve eaten ice cream off the conveyor belt at the Ben and Jerry’s factory, I’ve cooked in the Betty Crocker kitchens, I’ve eaten twenty tacos before noon in Austin, Texas with Old El Paso. I’ve worked with companies like Disney, Hersheys, Pillsbury, and so many more!
There have definitely been some low points too. Like when my Facebook page was hacked and I was locked out of my account for a week while some twisted person posted horribly offensive things under my name. But mostly, all good things have come from this blog.
I was first published in Betty Crocker’s Big Book of Cupcakes in 2011 and published my own cookbook in 2014. Both of which I still can’t believe happened.
Ya’all, it’s been a ride. What started as a way to connect with my family during the loss of my sister, has turned into a source of joy and light that millions of people read every month.
I’ve had three kids since I started this blog. You even helped me name my children. In fact, whenever I need anything you are there for me with ideas and suggestions.
Sorry for what might be the longest post in history but I’m feeling all the feels. Thanks for letting this introverted extrovert express myself in the only way I know how.
I thought it only fitting to celebrate ten years of blogging with a whole lot of sprinkles. My friend Louise is a pastry chef and she helped me brainstorm ideas to celebrate.
I’ve said it before that I’m all about grabbing a cake mix to make cupcakes. I have found very few times that homemade cupcakes taste better than a doctored cake mix.
These cupcakes use cake flour. I know, I know. Christy doesn’t use crazy ingredients in her recipes. I figured if you are willing to make cupcakes from scratch, you’re willing to buy cake flour for $3.
Even if you’re not willing to buy cake flour, here’s an easy substitute with ingredients you probably already have.
CAKE FLOUR SUBSTITUTE
Here is an easy Cake Flour Substitute:
1 cup cake flour = 1 cup all-purpose flour, minus 2 tablespoons, and 2 tablespoons cornstarch; sifted 5 times together to incorporate and lighten the flour.
See! That’s easy.
I wish I could explain how fluffy these are. If you don’t overbake them. Which is the only thing you can do to screw these up. The buttercream frosting is so good. The cupcakes aren’t entirely sweet on their own so the frosting goes perfectly with them.
Thank you for being here all these years. Thanks for defending, supporting, and taking the time to email me with your kind words. It means the world to me. Here’s to another ten, twenty,…forty years!!
OTHER CUPCAKE RECIPES
- Reese’s Peanut Butter Cupcakes
- Strawberry Milkshake Cupcakes
- Rainbow Cupcakes
- Chocolate Chip Cookie Dough Cupcakes
For the Cupcakes:
- 1 ¾ cups cake flour, (see note for easy substitution)
- 1 ¼ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, (2 sticks, room temperature)
- 4 eggs, room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ cup rainbow sprinkles, (jimmies)
For the Vanilla Buttercream:
- 1 cup unsalted butter, (2 sticks softened, not melted)
- 3-4 powdered sugar, sifted
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- Up to 4 tablespoons heavy cream, half and half, or milk
- For the Cupcakes: Bring the unsalted butter and eggs to room temperature; combine the milk and vanilla in a liquid measuring cup. Preheat the oven to 350 degrees F. Prepare cupcake pan with 24 liners.
- In a mixing bowl with the paddle attachment, add the flours, sugar, baking powder, and salt; mix on low-speed for 1 minute. Then add the butter a little at a time keeping on low-speed. It will begin to look like coarse sand.
- Continuing on low-speed add the eggs one at a time. Very slowly, a few tablespoons at a time, add in the milk and vanilla. Increase the speed of the mixer to medium and beat for 2 minutes, until batter is smooth. Remove the bowl from the mixer and using a rubber spatula, gently fold in the sprinkles.
- Fill the liners two-thirds full and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Do not overbake! Cool in the pan for 10 minutes and remove to cool completely on a wire rack.
- For the Frosting: In a mixer, using the paddle attachment, beat the butter on medium speed.
- Turn off the mixer and add 3 cups of the sifted powdered sugar and mix until the sugar is incorporated. It will look clumpy!
- On medium speed, add the vanilla extract, salt, and 2 tablespoons of the heavy cream and beat for 2-3 minutes, until it is whipped, fluffy, and creamy.
- If your frosting needs more stiffness (or you like it a little sweeter), add more sifted powdered sugar, a little at a time. If it needs to be thinned out, add remaining heavy cream, 1 tablespoon at a time.
- Frost cooled cupcakes and add additional sprinkles on top. I used a Wilton 2D tip for these cupcakes.
Can this recipe be used for a cake?
I found your recipe and tried to make it for my daughter’s 5th birthday but I noticed (perhaps too late) that the unit of measurement is missing from the sugar. It says 1 3/4 granulated sugar — was that supposed to be cups?!
I hope so as they’re in the oven now but looking a bit strange to me …
I’m making these today and was womdering the same thing. Did yours work out?
these where so cute and fun to make! im telling you i could have eaten the batter raw it was so good lol!
How many people does this recipe feed?
Happy 10 years! Your site was the first cooking blog I ever read. I was in college and newly married, and just barely learning how to cook. I remember getting excited about cooking and trying recipes because of your blog. My daughter saw these on Instagram with me, and instantly declared that these are her birthday cupcakes. Perfect for a four year old who loves sprinkles (and a mom who does too!) Hopped over to get the recipe so I can make them this weekend. Thanks so much for inspiring us to try something in the kitchen!
Oh that makes my heart smile.
Happy Anniversary! I have to say that you have an amazing ability to pick recipes that look like fun and are tasty and fairly reasonable to put together. There is no other food site that I get that makes me feel like I have to at least check out (and then print) the recipe and then eventually make. In my prayers I mention that I should live long enough to cook half of the recipes I collect and then hope to make ! ! ! Best wishes and thanks for all you do.
That might be the best compliment I’ve ever received. Wow. Thank you.
Happy 10 years!! I have been reading your blog…probably about five years? Something like that. I think you’re the first blogger I ever started following, and you were one of my inspirations when I started my own food/book blog a few months ago. Some of the BEST recipes I have EVER made are from your blog and are repeatedly asked for by my friends and family. Your cookbook was also a Christmas gift to numerous friends when it first published. Some standout recipes for me are your Caramel Apple Cheesecake Bars, Brie en Croute (this appears EVERY Thanksgiving on our table!!), Skillet Baked Ziti, Cheater Korean Beef (amazing weeknight meal), and Taco Pasta. I’ve tried so many of your recipes, and they always turn out 1) the way you say they will, and 2) delicious. Thank you for sharing so many wonderful meals with us over the years!!
Thank you for being here all that time. That seriously means the world to me. Thank you! I want to check out your blog!
Thank you for checking out my blog and for your kind comments!! 🙂 xoxo
You were the first blog I found when I was learning how to use features on a new school computer. I was trying to send things to the office and the school secretary had been talking about recipes and I sent her one of yours . Now I follow you and some others you had on your blog favorite list at the time.
Thank you for staying true to your cooking and amazing recipes.
I.’ve enjoyed your recipes and cookbook and look forward to new post
Congrats on 10 years.
Wow you have been around for a while if you remember the favorites on the side. Wow! Thank you for being here all this time.
Ten years! Holy cow. Congratulations!!! I don’t remember how I found you, but I am so, so glad I did! I remember emailing you when I found out I was having a girl after all boys and you were so sweet to email back about your experience of the same. So sweet of you to take (and find!?!) time to do that. Your recipes are regulars at our house! My little girls will be so excited about this particular recipe, because you know…sprinkles! Congrats again and here’s to many more years of your fabulous blogging! <3
Thank you! I remember that email. That was a while ago. Your daughter must be grown now. Wait did you say little girls? you have more than one now…congrats!