Darcie Bakes //

Baking from scratch… because good things take time.

Vanilla Funfetti Cupcakes.


Funfetti is just one of those things that everybody likes. It’s just fun, you know? {I’m punny today. Haha.} When it comes to baking, I often like to poll people on their favorite baked goods. When I ask people what their favorite cake is, most people always respond “funfetti.” I began to wonder why, as it’s just vanilla cake loaded with sprinkles. However, I think I get what all the fuss is about now. It really does look cool. And it’s fun (sorry) to eat. One of my friends said that it’s “the most moist cake of all,” but I’m not sure that’s a scientifically sound explanation. 😉


These funfetti cupcakes in particular are from a recipe for just plain old vanilla cupcakes. I decided to add sprinkles to them because I had made them for the cupcake decorating class that I taught several weeks back. I thought that the students would enjoy the pretty colors in the cakes. Anyway, these cupcakes turned out pretty great, in my humble opinion. 🙂 The cake is so vanilla-y and just rich enough. The frosting is your standard buttercream frosting. And of course, adding the sprinkles to the batter gives the cupcakes a fantastic burst of color.

These cupcakes would be super fun to make for a birthday party. Or just make them because sprinkles are awesome.

PS: I’m in Germany at the moment, and I’m having a blast. That’s why posts are a bit sporadic right now; I didn’t have time to schedule as many posts ahead of time as I would have liked. Whoops. Oh well. More updates to come soon! <3 topviewcupcakes

{A colorful chomp!}

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Funfetti Cupcakes with Vanilla Buttercream.
Yield: 12-14 regular sized cupcakes.

For the cupcakes:
– 1 2/3 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 tsp. baking soda
– 1 tsp. baking powder
– 3/4 cup salted butter, at room temperature
– 3 large egg whites
– 3 tsp. pure vanilla extract
– 1/2 cup sour cream
– 1/2 cup milk
– 1/2 cup of multicolored sprinkles [Jimmies work best for this.]

For the frosting:
– 1 cup [two sticks] unsalted butter
– 4 cups powdered sugar
– 2-3 TBSP. milk or cream
– 1 tsp. pure vanilla extract

1. Preheat your oven to 350 degrees F. Line a muffin tin with cupcake liners, and set aside.
2. Whisk together the dry ingredients [flour, sugar, baking soda, baking powder] in a large mixing bowl (or in the bowl of a stand mixer).
3. Add the butter, egg whites, vanilla, sour cream, and milk, and mix on medium speed until smooth. Be careful to not over mix. Fold in sprinkles until evenly incorporated in the batter.
4. Fill the prepared liners a bit more than halfway, and bake cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). Allow the cupcakes to cool completely.
5. For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until it’s lighter in color and fluffy. Slowly add the powdered sugar, and beat until combined. Add the vanilla extract, and one or two tablespoons of the milk. Continue beating until light and fluffy; adding more milk as needed. Frost the cooled cupcakes as desired!

– Cupcake recipe from Life, Love, and Sugar.
– Buttercream recipe barely adapted, also from Life, Love, and Sugar.

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