Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They’re quite easy, too.
I recently developed a homemade funfetti cupcake recipe that may just be easier than your store-bought mix. So fluffy, so soft, spiked with vanilla, and bursting through the seams with colorful speckles.
I made a batch of yellow cupcakes with chocolate frosting (with sprinkles!) for my birthday earlier this year and they were an instant hit. While my original homemade yellow funfetti cupcakes are outstanding, I wanted a fluffier, whiter, and cakier cupcake that is still as simple as my original recipe. And, well, as simple as a boxed mix. I found a winner. Using easy everyday ingredients, this homemade recipe only takes about 25 minutes AND tastes 1,000% better than anything on the store shelves.
All-purpose flour, leavening agents (baking powder & soda), salt, white sugar, 1 stick of melted butter, vanilla extract, yogurt (or sour cream), and milk. Doesn’t that sound easy? The dry ingredients are tossed together by hand. Grab a wooden spoon or rubber spatula and mix together the melted butter and sugar.
The back of your funfetti box mix probably calls for oil and not butter. I love using oil in cake and cupcake recipes because it brings the finished baked good SO much moisture and a delicate texture. However, I decided to use butter in my recipe because the addition of plain yogurt (or sour cream) does a great job keeping things moist and soft. Plus, you still get a buttery taste.
To the sugar/butter mixture, you will add the egg, yogurt, vanilla, and milk. Whisk it all up by hand. Slowly stir in the dry ingredients. Use a bit of elbow grease and stir out all the lumps. The batter will be thick.
Be careful adding in your sprinkles. If you are using nonpareil sprinkles (the little balls), their colors will quickly bleed into your batter. I used nonpareil because they are my favorite. I had to be sure to gently mix them into the batter to avoid tie-dye cupcakes.
Which wouldn’t be so bad though, right?
Divide your batter evenly between 12 muffin liners and bake at 350F. You’ll know they are finished when a toothpick comes out clean.
I used a Wilton 12 piping tip (a round tip) to frost the cupcakes. Frost the cooled cupcakes however you prefer—slathering on with a knife or piping on with a tip.
The cupcakes are so soft, moist, and fluffy with a buttery smooth taste. The frosting is fluffy, thick, and so easy to throw together. If you’d prefer a chocolate frosting, I suggest my chocolate buttercream. It’s smooth, rich, and extra creamy. I used a Wilton 1M swirl tip for the chocolate version:
Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They're quite easy, too.
