Everyone starts somewhere. When I say this I am talking about baking. There is always a starting point with your baking skills. And no one starts at the top. You have to work your way up. You start with basic skills and continue baking and learning until your skills grow. I especially believe that there is never an ending point of learning. You can never learn enough. I have a good grasp of baking and how things are done but I am far, far away from where I want to be. I will continue to get in the kitchen and better my skills, and never stop.
I started my baking skills with funfetti cake and cupcakes from the box.
That was my first “specialty” item. I started baking funfetti cake in high school and baked it for almost every occasion, and just any normal day… always. I loved the taste and fun look of the cake, and it was so simple. This was my starting point.
I haven’t made a box cake in a really long time. I actually don’t even remember when the last time was. I have just gotten so comfortable with cakes from scratch that there is no need for the box. However, I will never talk bad about the box cake. They save time and actually taste really good. Do what you have to do to bake something great 🙂! And how can I discredit the thing that started my baking passion – I can’t and won’t.
I’ve missed that funfetti cake and thought “wouldn’t it be fun to make it from scratch?!”. It’s basically just a white cake filled (and I mean filllllllled) with colorful sprinkles. Just as simple and easy as the box version. Really it is! This recipe is short, quick, and delicious! Better tasting than the box cake and even better because you made it from scratch.
I topped the cupcakes with a vanilla swiss meringue buttercream. But you can top it with any frosting you desire (vanilla flavored works best) and it will turn out just as good. And then top the cupcakes with the same sprinkles you included in the cake and it makes them even more fun.
Sprinkles = fun = funfetti = yummy!
Enjoy these cute and colorful cupcakes 🙂!
Homemade Funfetti Cupcakes
For Printable Recipe, Click here!
Makes: 12 cupcakes
For the Cupcake Batter
1 ½ cups All Purpose Flour
1 tsp. Baking Powder
½ tsp. Salt
½ cup (1 stick) Unsalted Butter
¾ cup Sugar
1 tbsp. Vanilla
1/3 cup Milk
1/3 cup Assorted Colored Sprinkles
Swiss Meringue Buttercream
5 Egg Whites
1 cup Sugar
Pinch of Salt
2 cups (4 sticks) Unsalted Butter, Softened
1-2 tsp. Vanilla Extract
Preheat the oven to 350 degrees F. Line 1 cupcake pan with cupcake liners. Set aside until needed.
To make the cupcake batter, combine the flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, until fully incorporated. Mix in the vanilla. Add the flour mixture, alternatively with the milk, beginning and ending with the flour. Fold in the sprinkles.
Evenly scoop the batter into the prepared cupcakes liners. Bake for about 20 minutes, until the tops are lightly browned, and a toothpick inserted into the center of the cupcake comes out clean. Cool the cupcakes in the pan for about 5 minutes. Remove from the pan and place on a cooling rack to cool completely.
While the cupcakes are cooling, make the swiss meringue buttercream frosting. In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Place the bowl over a pot of simmering water. Whisk constantly until the sugar is dissolved and the mixture reaches about 150 degrees F.
Take the bowl and attach it your mixture, fitted with the whisk attachment. Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed, about 5-10 minutes. At this point the mixture will be thickened and white. With the mixer on low speed, add the butter, 2 tablespoon as a time. Once all the butter is added, raise the speed to medium high and mix until the mixture starts to come together. Remove the whisk attachment and replace with the beater attachment. Beat until the buttercream comes together fully and is smooth. This will take time, about 5 minutes. So don’t worry if you think you did something wrong, it will come together and create a smooth and creamy buttercream.
Once finished, mix in the vanilla. You can also color your buttercream at this point if desired.
Fill a pastry bag, fitted with any tip you prefer, and frost the cupcakes. [If you have any frosting left over, you can always refrigerate or freeze this frosting. Then when you want to use it again, thaw it to room temperature, and beat in a mixer until smooth and creamy.] If desired, you can top with more colored sprinkles. Serve and Enjoy 🙂!