I’ve always been a fan of the more complex flavors in baking, but there is something to be said for the classics. This funfetti recipe is one of my absolute favorites! It’s made from scratch and comes out moist and delicious every time. The batter is so good, it’s almost hard to actually bake the cupcakes… because I could probably just eat the entire bowl of batter off a spatula and be content.
I’ve made these a few times recently for various birthday parties and they are definitely a hit. The frosting is a classic medium/soft buttercream, ideal for decorating. If you are attempting more complex cupcake decorations, you can always add additional powdered sugar to stiffen the frosting more.
The party I made these particular cupcakes for was Doc McStuffins themed – so pink and purple was very fitting. I’ll also have a post soon for the cake from this party, White Almond Sour Cream Cake (and yes, it is SO delicious).
Remember to always make your cupcakes and cakes several days (up to a week) in advance and freeze them. This easy step allows the cupcakes to lock in moisture and makes frosting the cakes easier!