Rainbow Funfetti Cupcakes

By: Missy Sorg

Who doesn’t love funfetti cupcakes?  They’re the perfect bit of fun for just about any event – even a wedding.  When I was commissioned to bake wedding cupcakes for a recent wedding, the only instruction I was given was that they needed to be funfetti cupcakes – and vanilla.  The groom was not a fan of chocolate cake.  

Normally when I bake for a wedding I get more details – including what color I should use for icing and wrappers.  

This presented both a fun option in that I had free license to do what I wanted.  But, it also presented a challenge because I could do what I wanted.  I opted to have some fun with it.

As I was unaware of the bride and groom’s color palette, I divvied up four dozen cupcakes by rainbow color and baked them in equal parts of red, orange, yellow, green, blue, purple, and white cupcake liners.  Keeping all of the cupcakes vanilla funfetti, I had fun with the icing – tinting the vanilla icing to match each color (red liners had red icing, orange liners orange icing, etc.).  To top things off, I added sprinkles to the icing and then topped them off with – you guessed it – more sprinkles.  

Although I had planned to set the cupcakes up on a small cupcake tier in a cascading rainbow pattern, I did not have the opportunity (there was a miscommunication between the folks organizing the reception, the reception venue, and myself that when I delivered the cupcakes, the room was not ready for me to set them up).  I did, however, get a fun picture of them once I had them boxed up and ready to transport.  Even it was super pretty.  

Rainbow Funfetti Cupcakes


2 1/2 Cups Flour
1/3 Tablespoon Salt
1 1/2 Cups Sugar
1 1/3 Tablespoons Baking Powder
1 Teaspoon Clear Vanilla
1 1/2 Cup Water
1/2 Cup Oil
4 Egg Whites
1/8 Cup Rainbow Sprinkles

Combine flour, salt, sugar, and baking powder.
Add vanilla, water and oil and mix well.
Add egg whites.
Mix until well combined.
Add rainbow sprinkles and fold into batter using a spoon or rubber spatula.
Place in lined cupcake pan and bake at 350 for 18-20 minutes.


1 Cup Vegetable Shortening
2 Teaspoons Clear Vanilla
1 2-Pound Bag Confectioner’s Sugar
1/2 Cup Water (Cold)
Food Coloring
1/8 Cup Rainbow Sprinkles

Beat together shortening and vanilla to form a paste-like consistency.
Add 1/2 bag of confectioner’s sugar to combine.  
Add water 1 tablespoon at a time and beat to a creamy consistency, being sure not to thin the icing too much.
Add remaining confectioner’s sugar.
Add additional water, again to thin to a spreadable consistency.
Add food coloring and mix to fully blend color.
Beat on high speed until icing is light and fluffy.
Add rainbow sprinkles and mix to incorporate sprinkles.