Recipe: One-Bowl Vanilla Cake: Funfetti Cupcakes

Recipe: One-Bowl Vanilla Cake: Funfetti Cupcakes

Meghan Splawn
May 9, 2017
(Image credit: Maria Siriano)

Funfetti is fun, but you know what is even more fun? One-bowl confetti cupcakes, one of the many recipes that show off the versatility of our one-bowl vanilla cake recipe. Need a quick cupcake for your school bake sale or a cute dessert to take to book club? These funfetti cupcakes fit the bill and don't require any special ingredients, skills, or cleanup.

(Image credit: Maria Siriano)

For Better Funfetti, Use Jimmy Sprinkles

Funfetti recipes are ubiquitous on the web these days, but it was first introduced as a cake mix craze in the 1980s from Pillsbury. You might think that any rainbow sprinkles would make a colorful cake, and to some extent you'd be right, but one type of sprinkle does this disco decor detail best: jimmies. Jimmies are the long, thin, sometimes waxy form of rainbow sprinkles. These are sometimes labeled as "decorettes" and basically melt into the baked cupcakes, creating the rainbow effect we love.

This one-bowl batter bakes up 24 cupcakes and needs about two cups of frosting for decorating. Fold some more jimmies into our basic buttercream recipe for that double rainbow delightfulness.

Looking for the classic cake? Funfetti Birthday Cake

One-Bowl Funfetti Cupcakes

Makes 24

  • 3 cups

    cake or all-purpose flour

  • 1 3/4 cups

    granulated sugar

  • 1 1/2 teaspoons

    baking powder

  • 3/4 teaspoons


  • 4

    large eggs

  • 3/4 cups

    canola oil, or melted and cooled unsalted butter

  • 1 cup

    milk or milk alternative

  • 1 tablespoon

    vanilla extract

  • 1/2 cup

    rainbow sprinkles

  • 2 cups

    frosting (optional)

Arrange a rack in the middle of the oven and heat to 350°F. Line 2 standard (12-well) muffin pans with paper liners; set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl.

Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Fold in the sprinkles. Do not overmix or the sprinkles will streak the batter.

Fill each paper liner 3/4 full. Bake until the cakes are lightly browned, spring back when tapped gingerly, and a toothpick inserted in the center of the cupcakes comes out clean, 15 to 18 minutes.

Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

Recipe Notes

Storage: The unfrosted, cooled cupcakes can be stored at room temperature, tightly wrapped in plastic wrap, for up to 3 days.

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