A Heaping TBSP of Life

~ presenting a slightly currated collection of all things edible ~

Funfetti Cupcakes

The other day I was mindlessly pushing my cart down the baking isle at Cub Foods eyeballing the instant puddings and cake mixes that look soooo good  that I also know I’ll never buy (this is a regular occurrence for me).  I used to indulge in the occasional cake mix when I was feeling lazy and craving something sweet, but now that I have a baby who is very allergic to half the ingredients in said cake mixes, I have cut them out entirely, better safe then sorry!

Well, as it so happened, my eye landed on the funfetti mix.  It looked so good.  And in all honesty that cake mix IS SO GOOD.  The accompanying, brightly sprinkled frosting not so much, but I always get by with scraping the frosting off and just devouring the cake.

I tried to put the thought behind me and continue with my shopping trip, but when William tried reaching for the sprinkles (and succeeded, I should add…we might have made a bit of a mess in isle 6….) I knew it was destiny.

We loaded up on flour and sprinkles (William picked them out – not the ones on the floor though!) and headed home to try our hand at a funfetti cake.  My first attempt was just a basic white cake with a hefty pour of vanilla, some egg whites to keep it light, and a generous scoop of William’s sprinkles.  It turned out fine, but no one in my family eats cake fast enough or with enough stamina to use up a whole cake before it starts to dry out…so we mixed it up and tried our hand at cupcakes.

It was perfect.  A fun little dessert for all of us the night of, and a great plateful of yummyness for the office the next day!  I call that a win win!

Funfetti Cupcakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
  • 1 1/2 Cups Dairy & Soy Free Butter (I used Earth Balance)
  • 4 Cups Powdered Sugar
  • 2 tsp Vanilla Extract
  • 3 Tbsp Plant Milk, as needed
  • 2 3/4 Cups Flour
  • 1/4 Cup Cornstartch
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 Cup Dairy & Soy Free Butter (I used Earth Balance)
  • 1 1/2 Cups White Sugar
  • 4 Large Eggs, Whites and yolks separated
  • 1/4 Cup Canola Oil
  • 1 Tbsp Vanilla Extract
  • 3/4 Cup Plant Based Milk (I like Ripple Vanilla Flavor)
  • 1/2 Cup Multi-Colored Sprinkles (plus extra for on top)
  1. Mix all ingredients except milk with a hand mixer until well combined and fluffy.  Add milk as needed to reach desired consistency.

  2. Frosting can be tightly covered and set aside in the fridge for up to 48 hours before using, just give it a good whip with your hand mixer to re-blend it and soften it up before using.

  1. Preheat oven to 350 F.  Grease, or line 2 cupcake tins with cupcake papers or parchment.

  2. Combine the flour, cornstarch, salt and baking powder in a medium bowl and set aside.

  3. In the bowl of stand mixer cream together the butter and sugar until fully incorporated and light and fluffy.  Add the egg whites one at a time (save the yolks to make pudding later!), beating well after each addition.  Add the oil and vanilla and mix until combined.

  4. Add 1/3 of the flour and combine, then add 1/4 cup of milk, mixing until just combined.  Repeat this process twice more, so that all the flour and milk is stirred in.  Do not over mix.

  5. Remove the bowl from the mixer and stir in the sprinkles by hand.

  6. Evenly distribute the batter between the 24 cupcake cups.  Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.  Allow to rest until completely cooled (or overnight) before frosting.

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