Different Yet the Same

My younger sister Arissa and I are four years apart. It is no surprise that we are different in many ways. But we are similar in many ways too. We like country music, things in pretty packaging, and glitter eye shadow. We think the word balls is hilarious. Immature? Yes. But we laugh almost every time we hear it. We often consider ourselves lame and we don’t understand a lot of text-speak. For example, hmu (thinking it was pronounced ha-mu) means hit me up. It is not a relative of Shamu. Okay, so my sister and I are probably the only ones who thought that was funny. See? Lame.

Anyway, the other day she had a bad morning and to make her feel better I made her some cupcakes. Cupcakes with lots of sprinkles. Funfetti ones. They had sprinkles in them and on them.

I had to sift the dry ingredients.


Thalia was stoked that she got to fold in the sprinkles.

I made 24 mini ones and one that was standard size.

Before a bite…

And after one.

Hey Arissa…balls. Yup. Still makes me laugh.

Homemade Funfetti Cupcakes

Yield: 12 standard size or 36 mini cupcakes


  • (recipe from Sweet Tooth)
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1 large egg + 1 egg white, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • 2 tablespoons rainbow sprinkles (the ones shaped like rods, not non-pareils)


  1. Preheat oven to 350 degrees Fahrenheit and line muffin tin with paper lines (either 12 full size or about 36 minis)
  2. In a large bowl, sift together flour, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the sugar and butter together until light and fluffy, about 2-3 minutes.
  4. Add egg and egg white, one at a time, beating on low until well combined. Add vanilla.
  5. With mixer on low, gradually add the flour mixture until just combined.
  6. Fold in rainbow sprinkles with a rubber spatula.
  7. Fill cupcake liners about 2/3 full and bake for about 15-17 minutes or until cake tester comes out clean.
  8. Remove from pan and cool completely on a wire rack before frosting.


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