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How is it possible that this is the first time I’ve ever made regular homemade funfetti cupcakes? I say regular because I made a two-serving funfetti cupcake recipe for my birthday earlier this year, but it was stuffed with cake batter and topped with white chocolate peanut butter cream cheese frosting. Absolutely nothing wrong with that cupcake! But I decided it was time for the original funfetti to not come out of a box (even though I stock pile that stuff every time it goes on sale).

First question that came to mind while making these – I want to know how people mix in their sprinkles without the color spreading all over the place and therefore dying the cupcake batter. I fold as little and as delicately as possible, but in order to get them uniformly distributed I end up with streaks of color in the batter. Not that it was all that big of a deal, but seriously what kind of magic sprinkles does Pilsbury use in their boxed Funfetti mix that they don’t streak? I am a scientist and I must know!

But moving on. These cupcakes came out very pretty despite the defiance of the sprinkles. Funfetti just makes me so happy, and it was great to make them myself. I even went so far as to decorate a bit of frosting that accidentally landed on the counter when I was first squeezing the piping bag. Sometimes I make more of a mess before cleaning up, okay?

FYI: This recipe halves well if for some reason you only want 6 cupcakes.

One year ago: Red Beans and Rice