Also called Confetti Cake, this cake is all about the color. As its name implies, funfetti cakes are indeed fun to make because you can choose any colored sprinkles you like, and it is so exciting to cut the cake and marvel at the pop of colors inside.
So, of course I couldn’t have a Funfetti Sheet Cake without a cupcake version!
These cupcakes are filled with fun color! I love to use my Swiss Meringue Buttercream to decorate them, but when I’m in a time pinch, Vanilla Buttercream is just as delicious and takes less time to make.
Why you’ll love this recipe
- Easy to make and decorate
- Simple ingredients
- Iconic birthday cake flavor
- Small serving sizes
- Super delicate vanilla cake with a pop of color
- Super moist texture
- Goes well with vanilla or chocolate buttercream
How to flavor the cake
Most confetti cakes are white or yellow cakes flavored with vanilla extract. So, to give the flavor a twist, I decided to use Birthday Cake Flavor from Amoretti. You can also use the Cake Batter Flavor from McCormick.
The Birthday Cake Flavor added buttery notes mixed with the nostalgic flavor from childhood bakery desserts. If you would like to keep the cake natural, simply substitute the artificial flavors for vanilla extract. To be honest, most of the time I use vanilla bean paste.
What type of sprinkles to use
I recommend using either jimmies or sequins (quins). Jimmies are the elongated sprinkles, and sequins are small, round, and flat disks that look almost like the sequins you would see on a piece of clothing.
Jimmies and sequins melt nicely into the cake batter, creating clear and colorful spots of color in the cake.
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Cupcake baking pan
Hand mixer or stand mixer
Large, medium, and small mixing bowls
Assorted piping tips and piping bags
For the cupcakes
- 2 extra large eggs
- 2/3 cup (162ml) whole milk
- 1 tbs (15ml) birthday cake flavor, or vanilla extract
- 2 cups (200g) cake flour
- 1 cup (200g) cane sugar
- 2 1/2 tsp (13g) baking powder
- 1/2 tsp sea salt
- 1/2 cup (113g) butter, room temperature
- 4 cup (60g) sprinkles, use jimmies or sequins
- simple syrup for brushing
For the funfetti frosting
- 2 cups (500g) unsalted butter, room temperature
- 4 cups (400g) powdered sugar, sifted
- 2 tbsp (20g) birthday cake flavor, or vanilla extract
- optional: sprinkles
- optional: 2-8 drops food coloring
Make the cupcakes
Preheat oven to 350°F (177°C).
In a large mixing bowl, whisk together the egg whites, milk, and the cake flavor or vanilla extract.
In another large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.
While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter a third at a time, 20 seconds at a time.
When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.
Fold 1/4 cup of the sprinkles into the cake batter and mix until fully incorporated.
Line a 12-count cupcake tray with 12 jumbo cupcake liners. Fill each line 2/3 high with cake batter.
Bake the cupcakes in the middle of the oven for 30 to 35 minutes or until the cupcakes are golden brown and a toothpick runs clean when probed into the middle of the cupcakes.
Brush a thin layer of simple syrup over the cake and allow the cake to cool completely before serving or frosting.
Make the frosting
In a clean mixing bowl, blend together the butter, powdered sugar, and cake flavor or vanilla extract. Blend on high speed for 5 minutes or until the frosting is white in color and fluffy. If desired, add 2 or more drops of food coloring, and blend for another minute.
Decorate the cupcakes
Allow the cupcakes to cool completely. You can place them in the freezer for 20 minutes if you're short on time.
Using a spatula or a piping bag with an open or star tip, ice each cupcake with the buttercream.
Top your cupcakes with your favorite sprinkles.
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