My inner child wants homemade funfetti cupcakes, and stat!
Funfetti brings out the 8 year old in all of us, right? Those colorful little discs of whimsy make me smile. They don’t really taste like anything except sugar, joy, and faint chemicals. But when added to a white cake batter, they turn ordinary baked goods into something magical. Adults and kids alike cannot withstand the allure of funfetti, and these homemade funfetti cupcakes are no exception. I may or may not have eaten 3 of them by myself when baking for the pictures in this post.
Don’t judge me. You don’t know my life.
I made a cake version of this recipe for a beautiful winter wedding in North Georgia. It was an elegant wedding and reception, and I decorated the vanilla buttercream-covered cake with white hydrangeas and pine. So the funfetti cake inside was a playful surprise that all the guests enjoyed. And it wasn’t just cute, it was delicious! There wasn’t a crumb left!
Look, Cupcake Police, I know funfetti isn’t really a “flavor.”
But somehow a plain white cupcake doesn’t taste the same as a homemade funfetti cupcake. I think it’s because we “eat with our eyes,” and there’s no way something that lovely would taste bad. These cupcakes are a variation of my white cupcake recipe. I use buttermilk instead of regular milk for a little density and richness, and I double up on the vanilla extract. And of course, I use a LOT of confetti sprinkles. You can use jimmies or nonpareils if you like, but I prefer the result I get with confetti, regardless of whether I go pastel or bold with the colors.
Top it all off with my spin on a standard american buttercream and a few confetti sprinkles. I think these homemade funfetti cupcakes are what’s right with the world. Go make a batch and share them with a neighbor. They’re guaranteed to put a smile on everyone’s faces!