Cupcakes

Birthday Funfetti Cupcakes

4.74 from 19 votes
Easiliy make my Birthday Funfetti Cupcakes for a lovely soft, moist cake you can use to celebrate any occasion!

Hi Bold Bakers!

Hi Bold Bakers,

I adore yellow cake, it is a really simple cake to make and incredibly moist. So of course I have to share my master recipe for yellow cake with you.

Save this cake and you will use it for years to come 🙂

 

 

 

Watch The Recipe Video!

Birthday Funfetti Cupcakes

4.74 from 19 votes
Easiliy make my Birthday Funfetti Cupcakes for a lovely soft, moist cake you can use to celebrate any occasion!
Author: Gemma Stafford
Easiliy make my Birthday Funfetti Cupcakes for a lovely soft, moist cake you can use to celebrate any occasion!
Author: Gemma Stafford

Ingredients

  • Homemade Funfetti Cake
  • 1 Cup and 2/3 all - purpose flour (measured the correct way) (210 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 Cup granulated sugar (150 grams)
  • 1/4 Cup light brown sugar (50 grams)
  • 1/2 Cup unsalted butter , melted (1 stick or 115 grams)
  • 1 Large egg
  • 1/4 Cup yogurt plain or sour cream (60 grams)
  • 3/4 Cup Buttermilk
  • 1 Tbsp vanilla extract (15 ml)
  • 2/3 Cup sprinkles
  • Vanilla Buttercream
  • 1 Cup salted butter , softened to room temperature (2 sticks or 230 grams)
  • 3 Cups powdered (confectioners') sugar (360 - 480 grams)
  • 2 tsp and 1/2 vanilla extract
  • green food dye (optional. you can use any color)

Instructions

  • Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) with nonstick spray. 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. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk 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.
  • Spoon batter into prepared cupcake pa, fill 3/4 of the way.
  • Bake for 25-30 minute or until a toothpick inserted in the center comes out clean. Allow to cool.
  • To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add sifted powdered sugar spoon by spoon until incorporated. This takes around 5 minutes. Add in cream,food coloring and vanilla extract with the mixer running.
  • Frost cooled cupcake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use. Cover cupcake and store at room temperature for up to 3 days.

 

 

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford