Funfetti Cupcakes
Everybody needs a go-to funfetti recipe, and this is mine. Funfetti is perfect for last minute celebrations. Sprinkles work for pretty much any occasion (except maybe funerals?), and given that a funfetti cake is essentially just vanilla flavored, it’s generally a crowd pleaser. The best thing about this recipe is that there’s no butter in the actual cake batter. That means you really can whip these up last minute. Like other oil-based cakes, these funfetti cupcakes are spongy, soft, and light – NOT dense.
This recipe uses a half cup of milk, which can be substituted for any nondairy milk as well. I haven’t found a favorite nondairy frosting recipe yet, but if you have one you can keep the whole thing dairy-free! To be honest, I am considering trying this recipe with buttermilk instead, to see if I can get an even softer cake texture. I will give you guys an updated recipe if it turns out well!
A few other notes about the recipe:
- You can actually bake this cake with only one cup flour and omit the sprinkles for a plain vanilla cake. The batter will seem very thin and liquidy, but it will bake fine. The resulting texture is very soft and airy, essentially a sponge cake. HOWEVER, if you add any mix-ins (like sprinkles) they will sink to the bottom. I added the extra 1/4 cup flour to this recipe to keep that from happening, but you can add an extra 1/4 cup on top of that if you think your batter is still too thin.
- As with most sprinkle cake recipes, do NOT use the round sprinkles or the colors will bleed. Use jimmies or other thicker sprinkles.
- My favorite buttercream is always Bravetart Swiss Meringue. But any frosting will work! I used a variety of Wilton piping tips to pipe the buttercream on top. Just freehand some swirls, swoops, and stars, filling in any gaps with frosting. If you don’t like what you ended up with, just scrape off the frosting and try again. Top with sprinkles, and you’re golden.
- This recipe can also be used to make one 8″ round cake layer.
Funfetti Cupcakes
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sprinkles
Instructions
- Preheat oven to 350 degrees F and line cupcake tin.
- Beat eggs and sugar using a whisk attachment (if using a stand mixer) until the mixture is very pale, fluffy, and drips down in ribbons.
- With mixer still on medium-high, beat in oil.
- In separate container, whisk salt, baking powder, and flour.
- Alternate incorporating dry ingredients and milk.
- Add vanilla extract and fold in sprinkles.
- Pour batter into your lined cupcake tin and bake for 15-18 minutes or until an inserted toothpick comes out clean.
- Let cool completely, then top with your favorite frosting and additional sprinkles.
For another oil-based cake recipe, check out my light and fluffy lavender cupcakes!
Can you use a hand mixer or just use a whisk or does it need to be a stand mixer?
You can definitely use a hand mixer! I’m actually meaning to update this recipe in the future to make it easier, however, as I feel that I’ve learned better baking techniques since I first posted.