Birthday Cupcake (Funfetti) Cake Recipe

🎉 A Slice of Joy: My Funfetti Cake Story

Growing up in the heart of New Orleans, birthdays were more than just a date on the calendar—they were a full-blown celebration of life, love, and, of course, food. Mama would always say, "Child, the cake ain't just dessert; it's the crownin' glory of the whole shindig!" And she was right.

I remember the first time I laid eyes on a Funfetti cake. I was about seven, and my Aunt Sharon brought one to my cousin's birthday party. The vibrant sprinkles dotted throughout the cake looked like confetti frozen in time, and the taste? Pure magic. It was like biting into a sweet, fluffy rainbow.

Years later, as I ventured into the world of baking, I wanted to recreate that sense of wonder and joy. But I also wanted to add my own twist—a touch of Southern flair. That's when I developed the Fleur De Flavor Birthday Cupcake emulsion. It's a blend that captures the essence of buttery vanilla, a rich taste of Funfetti cake batter, and a whisper of something nostalgic.

This Funfetti cake recipe is a tribute to those cherished memories and the countless birthdays celebrated with laughter, love, and a whole lot of cake. It's moist, flavorful, and speckled with colorful sprinkles that make every slice feel like a party.

So, whether you're celebrating a birthday, an anniversary, or just the joy of being alive, this cake is for you. Bake it with love, share it with those dear to you, and let every bite transport you to a place of happiness and nostalgia.

Ingredients:

For the Cake:

• 3 cups (375g) all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (226g) unsalted butter, softened to room temperature

• 2 cups (400g) granulated sugar

• 4 large eggs, at room temperature

• 1 tablespoon Fleur De Flavor Birthday Cupcake flavoring

• 1 cup (240ml) buttermilk, at room temperature

• ½ cup (120ml) sour cream, at room temperature

• ¾ cup (120g) rainbow sprinkles (jimmies recommended for best results)

For the Frosting:

• 1 cup (226g) unsalted butter, softened to room temperature

• 4 cups (480g) powdered sugar

• 2 tablespoons heavy cream or milk

• 1 teaspoon Fleur De Flavor Birthday Cupcake flavoring

• A pinch of salt

• Additional sprinkles for decoration

Instructions:

1. Prepare the Oven and Pans:

   • Preheat your oven to 350°F (175°C).

   • Grease and line three 8-inch round cake pans with parchment paper.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

   • In a large mixing bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.

4. Add Eggs and Flavoring:

   • Add the eggs one at a time, mixing well after each addition.

   • Mix in the Fleur De Flavor Birthday Cupcake flavoring until fully incorporated.

5. Combine Wet and Dry Ingredients:

   • With the mixer on low speed, alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients (in three additions of dry and two of buttermilk).

   • Mix until just combined; do not overmix.

6. Incorporate Sour Cream and Sprinkles:

   • Gently fold in the sour cream until smooth.

   • Carefully fold in the sprinkles, ensuring they're evenly distributed without overmixing, to prevent color bleeding.

7. Bake the Cakes:

   • Divide the batter evenly among the prepared cake pans.

   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

   • Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

8. Prepare the Frosting:

   • In a large mixing bowl, beat the softened butter on medium speed until creamy.

   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.

   • Add the heavy cream (or milk), Fleur De Flavor Birthday Cupcake flavoring, and a pinch of salt.

   • Beat on high speed for 3 minutes until the frosting is light and fluffy.

   • If the frosting is too thick, add a bit more cream; if too thin, add more powdered sugar.

9. Assemble the Cake:

   • Place one cake layer on a serving plate or cake stand.

   • Spread a layer of frosting evenly on top.

   • Repeat with the second layer, then place the third layer on top.

   • Frost the top and sides of the cake with the remaining frosting.

   • Decorate with additional sprinkles as desired.

Tips:

• Room Temperature Ingredients: Ensure all your refrigerated ingredients are at room temperature to achieve a smooth batter and even baking.

• Sprinkle Selection: Use jimmies (rod-shaped sprinkles) as they tend to hold their shape and color better during baking, preventing the colors from bleeding into the batter.

• Measuring Flour: For accurate measurement, fluff the flour with a spoon, spoon it into the measuring cup, and level it off with a knife. This prevents adding too much flour, which can lead to a dense cake.

• Frosting Consistency: Adjust the consistency of your frosting by adding more cream to thin it out or more powdered sugar to thicken it, depending on your preference.

Enjoy bakin' this delightful cake, sugar! It's bound to bring smiles and a touch of Southern charm to any celebration.

Estimated Nutritional Information (Per Slice, assuming 12 slices):

• Calories: Approximately 350–410

• Total Fat: 14–16g

• Saturated Fat: 5–7g

• Cholesterol: 50–55mg

• Sodium: 320–360mg

• Total Carbohydrates: 45–50g

  • Sugars: 35–40g

• Protein: 2–4g