From-Scratch Funfetti Cupcakes




Happy belated Easter, everyone! My baby cousin came over (alright, so maybe he’s not so baby anymore.. he’s turning 5 this year) and we did a mini Easter egg hunt for him. I absolutely adore the little munchkin and spoil him quite a bit. He doesn’t eat much, but he LOVES cupcakes. He’ll finish a cupcake in no time at all. I wanted to make something that the adults would love too, something not too sweet. I settled for vanilla cupcakes with cream cheese frosting.

I’ve always been a fan of Pillsbury’s Funfetti cake mix, and when I saw this recipe on the community bakebakebake from livejournal, I knew I had to make it. This recipe is adapted from livejournal user bluemotion and the original recipe can be found here; thanks! I got about 17 cupcakes from this recipe. The cream cheese frosting is pretty much a basic cream cheese recipe. I usually just play around with it until I get the consistency/taste that I want since it’s very forgiving. You can’t really mess it up. The cupcakes were a huge hit– adult and children alike. I probably should’ve left my cupcakes in a bit longer, as they sunk a bit in the middle. Besides that, the cake was wonderfully moist and the frosting was perfect– creamy and not too sweet. The cake batter tasted exactly like that from the box, which is a huge plus in my opinion. These sure won’t disappoint!

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons melted butter
  • 1 cup granulated sugar
  • 2 XL egg whites
  • 2 teaspoon vanilla extract
  • 1 1/8 cup plain nonfat yogurt
  • a handful of rainbow sprinkles (jimmies), optional
  1. Preheat oven to 325°F. Line muffin tins with paper liners.
  2. Mix together in a bowl: flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat together melted butter and sugar until combined. Add egg whites and beat until mixture is smooth and light. Stir in vanilla extract. Add flour mixture in two additions, alternating with the yogurt. Gently fold in sprinkles, if using. Scoop batter into prepared tins.
  4. Bake for 25 minutes, until cupcakes are barely golden on top and a toothpick inserted in the center of a cupcake comes out with a couple of loose crumbs. Remove from oven and let cool for 10 minutes in tins. Remove to wire racks to cool completely.

Cream cheese frosting:

  • About 1/3 cup and 3 T of softened butter
  • 10 oz cream cheese
  • 3 cups powdered sugar
  • 1 1/2 tsp vanilla extract

Beat butter and cream cheese together until well blended. Mix in the vanilla. Gradually incorporate the powdered sugar into the batter. Beat until smooth. Add more powdered sugar if necessary to get the desired consistency.

And just for kicks, here’s my little chubs (phone picture):
Devouring his cupcake, frosting first, as always:

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Comments

  1. Tracy C. says

    These look absolutely amazing; I can practically taste them right now! :) I will definitely have to try this recipe out. And I especially loved the first and last pictures, the way you piped the frosting on really gives it a great touch.

  2. says

    Everybody loves funfetti cupcakes. They are just one of those things out never grow out of. Your cupcakes look delicious and adorable.

  3. says

    I don’t think these cupcakes would ever be made in my kitchen… mostly because i’d eat all the batter before i got a chance to pour them into muffin pans.

  4. says

    OMG Thank you SO much for posting this! My 6 year old daughter asked me recently if I could make her some cupcakes like the funfetti kind, but I wasn’t sure how to do it from scratch! This is awesome, I can’t wait to make these for her :)

  5. says

    Wow. So awesome that I stumbled upon your blog in search of a baking club at UCLA. How cool would that be if there were a baking club, kinda like Tuesdays with Dorie, accept Tuesdays with UCLA. But not really Tuesdays, maybe Wednesdays, and not with UCLA but with UCLBakers. I know, lame. I’m not that witty. Just enough to make mother laugh, but I digress…

    Just wanted to drop you a message and say keep up the good blogging! I’m gonna use my tax refund to buy that Canon SLR I coveted for some years. Hard to take proper food photos with a hundred dollar Costco point and shoot.

    PS-I’m graduating June too! Go Bruins ’09!

    luv,
    heather

  6. says

    from the little cupcake eater’s mom: not sure who loved them the most, him or me… they were so yummy. I had 3 for lunch on Monday ;)

  7. Tawny says

    I LOVE YOUR SITE! IM A FELLOW UCLA STUDENT RIGHT NOW & I SHOULD BE STUDYING BUT IM IN LOVE WITH YOUR SITE AND CANT GET OFF

  8. says

    tracy- thanks so much!

    xcinminspiderx- looks delicious! i agree with you on the frosting.

    risa- thank you!

    steph- go for it. :)

    heather dear- i know what you mean, i’m more of a cookie dough fan than cake batter, though. but both are delicious!

    jayme- you’re welcome!

    ingrid- thanks!

    oneordinaryday- your blog is just as great. i can spend all day looking at food pictures. :) thanks for the kind words!

    TFL- thank you!

    sylvia- i know, right? how can you not bake cupcakes for him? haha.

    hillary- thank yoU!

    thescootabaker- i’d be all for joining a baking club! too bad it’s kind of late to start one now, seeing as how we’re both about to graduate. i always love finding and talking to fellow UCLA-ers! and congrats on getting your canon! it really makes a big difference. my dad used to be all for canon but converted to the dark side (nikon) and won’t go back. yay for class of 09!

    alesk- i didn’t know you had your own blog! yay now i can follow you. :)

    tawny- haha i’m the same way with food blogs in general. thanks for checking out my blog! and hooray for UCLA! :)

  9. says

    Mmmm, those look terrific! I’ve always loved the box version. The only kind of box cake that I like to be quite frank.

    He’s gonna be a heartreaker!
    ~ingrid

  10. says

    I absolutely LOVE funfetti, it was basically a staple food for my friends and I in high school. I have a recipe I love for poppyseed cake that uses a yellow cake mix but I decided to substitute this recipe instead and then just add in poppy seeds and a vanilla pudding mix… it was delicious!!!
    p.s. your cupcakes are so cute!

  11. Anonymous says

    Your cupcakes look delicious! What tip did you use to pipe your frosting? They look terrific! BTW, I’m a UCLA alumna!!! GO BRUINS!!!

  12. Anonymous says

    I just made these cupcakes, THANK YOU thank you thank you for the recipe. Its incredible, I’m really excited to try some of your other ones! (:

    peace. love. Olivia.

  13. Anonymous says

    Wow these look uh-mazing! I absolutely LOVE the pictures! The way you made something so simple as a cupcake look so intriguing with just the position of the camera, love it!

  14. Anonymous says

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  15. says

    Been a silent follower of your blog.. I tried making these, with a little twist. I made this the base for my “custard” cake.

    The cake was delicious! Thanks! :D

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