funfetti cupcakes

Since Ben and I both have birthdays this week within days of each other, and since we’ve not had anything funfetti before, I decided to make a small batch of simple vanilla cupcakes with jimmies, the type of sprinkles most often recommended for funfetti cakes. They were a dollar off for a package at the local Safeway! (Although due to the current pandemic, and Americans’ irrational response to emergencies, which is to buy huge quantities of goods and to stockpile almost everything, the baking aisle was completely void of all the flour! Luckily I had half a box of cake flour in my pantry!)

funfetti cupcakes (small batch, makes 6)


3/4 cup cake flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

2 Tablespoons oil

1/4 cup milk or milk alternative, I used almond milk

1/2 teaspoon vanilla extract

2 Tablespoon sprinkles (Jimmies)


Heat oven to 350 degrees F. Line 6 muffin tins with paper.

In a medium bowl, sift together the flour, sugar, baking powder, and salt and stir with a whisk several times.

Add the egg, oil, milk or milk alternative, and vanilla to the flour mixture. Whisk together until all the flour is moistened, but do not overmix.

Fold in the sprinkles and again do not overmix.

Divide batter into the 6 paper-lined muffin or cupcake tins.

Bake for about 15-18 minutes in 350 degree F. oven. Cool completely before frosting

for frosting: 4 ounces butter, 4 ounces cream cheese, 1 teaspoon vanilla, and 2 cups powdered sugar. mix together until spreadable. Spread or pipe on top of cupcakes and sprinkle with more Jimmies.

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