Introduction
Funfetti Cupcake Cake is a vibrant and festive dessert that brings together the best of two beloved treats: cupcakes and cake. This whimsical creation is perfect for birthdays, celebrations, or whenever you want to add a splash of color and joy to your day. With its soft vanilla sponge, speckled with colorful sprinkles and topped with rich frosting, the Funfetti Cupcake Cake is a showstopper that appeals to both kids and adults alike. Whether you’re baking for a party or just because, this cake is sure to impress and delight everyone at the table.
The History
Funfetti as a flavor and style was first introduced by Duncan Hines in the 1980s, revolutionizing the way people thought about cake. The term “Funfetti” is a blend of “fun” and “confetti,” perfectly describing the colorful sprinkles embedded in the batter. Originally a boxed cake mix, Funfetti quickly gained popularity for its playful appearance and nostalgic vanilla flavor. Over the years, bakers have transformed the classic Funfetti cupcake and cake into creative variations, with the Funfetti Cupcake Cake being a modern twist that combines the individual charm of cupcakes with the grandeur of a layered cake. Today, it’s a staple at birthday parties and celebrations across the globe.
Ingredients Breakdown
Creating a Funfetti Cupcake Cake starts with a few essential ingredients that come together to form a light, fluffy, and colorful dessert. The base is a classic vanilla cake batter made with all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, and vanilla extract. Whole milk or buttermilk adds moisture and richness, while rainbow-colored sprinkles (also known as jimmies) give the cake its signature confetti look. The frosting is typically a sweet and creamy buttercream, made with butter, powdered sugar, milk or heavy cream, and more sprinkles for decoration. Optional add-ins like mini chocolate chips or edible glitter can elevate the fun factor even more.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line cupcake tins if you’re making individual cupcakes to assemble later.
- In a medium bowl, whisk together the dry ingredients: 2 and 1/2 cups all-purpose flour, 2 and 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fold in 1/2 cup of rainbow sprinkles gently by hand to avoid overmixing.
- Pour the batter into prepared pans or cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes or cupcakes cool completely before frosting.
- To make the buttercream frosting, beat 1 cup of softened butter until creamy. Gradually add 4 cups powdered sugar, 1 tablespoon of vanilla, and 2-3 tablespoons of milk or cream. Beat until light and fluffy.
- Frost the cooled cakes or cupcakes and decorate with additional sprinkles on top.
- Assemble individual cupcakes into a cake shape on a serving platter or layer the two round cakes with frosting in between for a traditional cake look.
Tips
- Use room temperature ingredients for the cake and frosting to ensure a smooth and even texture.
- Don’t overmix the batter after adding the flour and milk, as it can lead to a dense cake.
- For a more vibrant sprinkle effect, use multiple types of sprinkles (jimmies, nonpareils, and confetti shapes).
- If stacking cupcakes into a cake shape, use a dab of frosting between each to help them stick together.
- Chill the frosted cake for 15-20 minutes before serving to help the frosting set and make slicing easier.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Variations and Customizations
- Chocolate Funfetti: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate version.
- Confetti Layer Cake: Make 3-4 layers instead of 2 for a taller, more dramatic presentation.
- Cake Pops or Trifle: Use crumbled Funfetti cake mixed with frosting to make cake pops or trifle.
- Themed Decorations: Use themed sprinkles like stars, hearts, or holiday colors to match special occasions.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- Vegetable Oil Version: Replace the butter with oil for a moist, oil-based Funfetti cake.
Health Considerations and Nutritional Value
While Funfetti Cupcake Cake is undeniably delicious, it’s also a dessert that should be enjoyed in moderation. A typical slice can range from 300 to 500 calories depending on the size and amount of frosting used. The cake is high in sugar and saturated fat due to the butter and powdered sugar in both the batter and frosting. To make it a bit healthier, consider the following adjustments:
- Use whole wheat or almond flour in place of all-purpose flour for added fiber and nutrients.
- Substitute unsweetened applesauce or mashed banana for some of the butter to reduce fat content.
- Reduce the sugar in the batter and frosting by 25-30% without compromising flavor too much.
- Opt for a lighter frosting alternative like whipped cream or cream cheese frosting sweetened with honey or maple syrup.
Despite its indulgent nature, Funfetti Cupcake Cake can still be part of a balanced diet when enjoyed occasionally and in reasonable portions.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk or buttermilk
- 1/2 cup rainbow sprinkles (jimmies)
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 2-3 tablespoons whole milk or heavy cream
- Additional sprinkles for decoration
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line cupcake tins.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with milk in two parts, beginning and ending with dry ingredients. Mix until just combined.
- Fold in 1/2 cup of rainbow sprinkles by hand.
- Divide batter evenly into prepared pans or cupcake liners (filling 2/3 full).
