Funnel Cake Cupcakes [Easy to Follow Recipe]
Welcome back to my cupcake series! These rank really high on my cupcake list, as it was love on a first bite. They more than deserve to be featured here, not just because of their divine taste, but because of the wintery vibe around them. If you’ve ever tried funnel cake, you know what I’m talking about! Here are the funnel cake cupcakes you’ll adore this season!
My cupcakes actually have 3 components: sponge, frosting, and crispy funnel on top! This can sound too much, but I kept everything so simple, that they are ready in a swift. Cinnamon is my go-to winter spice, so I added it in both sponge and frosting – you can imagine the aroma, right?
What is a funnel cake?
Funnel cake is just what its name says – the batter passed through the funnel straight into the hot oil. It is a staple treat to buy at carnivals, amusement parks, and holiday markets, so I ate it there only, and never even tried to make it. No wonder I was surprised that the batter actually contains little to no sugar, but it is generously dusted with confectioners’ sugar before serving!
Batter traditionally contains a few ingredients only and this time, I made it just like that. But, next time, I’ll definitely add a splash of rum for a bit of kick. Cinnamon or any other warm spice is a top-notch option, as well. This quick and festive dessert was born in Pennsylvania, in the 1800s, but some say it has German roots. Either way, I LOVE the crunchy crust and soft inside!
How to make funnel cake cupcakes?
The ingredients for these cupcakes are truly simple, as the most exotic ingredient is cinnamon. 😀 Everything is ready within half an hour, plus, they are unbelievably delish when warm! You will probably have all the ingredients in your pantry, so here is what you need to gather!
- Flour – I used all-purpose flour, you can go with cake, as well, but it’s not necessary.
- Sugar – Prepare granulated sugar for the sponge and powdered one for frosting and dusting.
- Instant pudding powder – To boost the texture of the sponge, I adore to use a bit of instant pudding. I opted for vanilla-flavored, to layer the relish.
- Baking powder – Baking powder is my favorite to use in cakes.
- Cinnamon – A sprinkle of cinnamon in cake and frosting brings out all the warm flavors.
- Eggs – Eggs are there to act as binding agents.
- Oil – I love olive oil in the cake batter, it gives it a nice, subtle kick. Also, you’ll need frying oil for the funnel cake.
- Milk – Milk makes the cake lighter and activates the baking powder.
- Sour cream – Sometimes, it’s good to add some sour cream to the batter, as well. It keeps the cake moist and incredibly rich.
- Buttermilk – Buttermilk is essential in funnel cake, for the crispy crust and cloudy inside. You can substitute it with yogurt, too.
- Vanilla – For the sponge, I prefer vanilla essence, and vanilla sugar for the funnel cake.
- Heavy cream – Heavy cream was my choice for the frosting, as I had to whip it only. This time, I decided to keep it super simple!
Let’s get into the Christmas mood!
Step 1: Making the batter
As with everything else in this recipe, the batter is ready quickly and without much effort. You just need to separate wet and dry ingredients into two different bowls, nothing else. So, combine dry ingredients first: flour, sugar, baking powder, vanilla instant pudding, and cinnamon.
In the other, large bowl, whisk together eggs, olive oil, milk, sour cream, and vanilla extract. Now, I like to add dry ingredient mix gradually, about a cup at a time. Fuse everything well using a whisk (not a mixer) so the batter stays fluffy. The trick is not to overmix it.
Just for the heads up, the batter will be pretty dense, definitely denser than the pancake one.
Step 2: Baking the cupcakes
Line the cupcake tin and scoop the batter until ¾ full. I like to bake these ones slowly, so they stay lightly browned, at 350 °F (180 °C) for about 20 minutes. Check it with a toothpick, though, and remove when there are a few crumbs on it.
Let them sit for a few minutes in the molds, then arrange on the rack to cool. I like to make the other two components while they sit, so when I’m finished, they are still lukewarm.
Step 3: Making the funnel cake
In a bowl, whisk together all the ingredients needed for the funnel cake, starting with wet ingredients. So, pour in milk, buttermilk, eggs, and combine. Add flour, baking powder, and vanilla sugar, and whisk again till smooth. This batter will be a bit runnier than the one for pancakes.
In a heavy-bottomed skillet, pour frying oil and heat over medium. Now, you can go traditionally, and pour the batter in through the funnel, but I used the frosting bag, as it’s easier for me. If you have neither, a zip-lock bag or a spoon will do, too.
Drizzle in the batter, swirling it into irregular shape. Fry it for about a minute or 2 from each side, until they become golden and slightly puffy. Be careful when flipping them, as the oil gets extremely hot.
When removing them from the pot, arrange them on the paper cloth so that it can absorb the residual oil. Immediately, sprinkle them generously with powdered sugar and try not to eat them all before assembling the cupcakes. 😀
Also, when it comes to shape, I made smaller ones so they fit the cupcakes, but you can go for bigger ones, and halve or quarter them.
Step 4: Making the cinnamon frosting
In a mixing bowl, combine heavy cream, powdered sugar, and cinnamon. Whip till stiff peaks, and you’re done! You can definitely go for the buttercream, too, but I wanted to keep it a tad lighter because funnel cakes are deep-fried.
Step 5: Assembling the cupcakes
When you’re done with everything, cupcakes will be slightly warm, but that’s okay. Pipe the frosting on top, and garnish with a single funnel cake. Dust with confectioners’ sugar again and enjoy! I couldn’t stop eating them!
How to store these cupcakes?
Cupcakes and funnel cake will be good when kept at room temperature for two days, but I wouldn’t recommend keeping the heavy cream-based frosting out for that long, though. Also, my advice is to place the funnel cakes on top right before serving, so they don’t become soft on the bottom.
Keep them in the fridge for 4 days, but still, funnels are WAY better when kept at room temperature. Like that, they will stay super crispy! Store them in airtight containers, and if you’re storing funnel cakes separately, place the paper towel in between.
If you love cupcakes, make sure you check out other cupcake recipes:
- Creamy Mocha Cupcakes
- Apple Pie Cupcakes
- German Chocolate Cupcakes
- Enchanted Black Forest Cupcakes
- Tiramisu Cupcakes
- Oreo Crumb Cupcakes
- Heavenly White Chocolate Cupcakes
Now, let’s get baking and let me know if you have any questions in the comment section below! 🙂
Funnel Cake Cupcakes
Equipment
- 1 Mixer
- 1 large cupcake tin
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1 tbsp vanilla instant pudding
- 1 tsp cinnamon
- 2 eggs
- ½ cup olive oil
- ½ cup milk
- ½ cup sour cream
- 1 tbsp vanilla extract
Funnel Cakes
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tbsp vanilla sugar
- 2 eggs
- 1/4 cup buttermilk
- ⅘ cup milk
Frosting
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 tsp cinnamon
For Frying and Dusting
- 2 cups frying oil
- 1 cup powdered sugar
Instructions
Making the Batter
- Separate wet and dry ingredients into two different bowls. Combine dry ingredients first: flour, sugar, baking powder, vanilla instant pudding, and cinnamon. In the other, large bowl, whisk together eggs, olive oil, milk, sour cream, and vanilla extract.
- Add dry ingredient mix gradually, about a cup at a time. Fuse everything well using a whisk (not a mixer) so the batter stays fluffy.
Baking the Cupcakes
- Line the cupcake tin and scoop the batter until ¾ full. I like to bake these ones slowly, so they stay lightly browned, at 350 °F (180 °C) for about 20 minutes. Check it with a toothpick, though, and remove when there are a few crumbs on it.
Making the Funnel Cake
- In a bowl, whisk together all the ingredients needed for the funnel cake, starting with wet ingredients. So, pour in milk, buttermilk, eggs, and combine. Add flour, baking powder, and vanilla sugar, and whisk again till smooth.
- In a heavy-bottomed skillet, pour frying oil and heat over medium.
- Drizzle in the batter, swirling it into irregular shape. Fry it for about a minute or 2 from each side, until they become golden and slightly puffy.
- Arrange them on a paper cloth so that it can absorb the residual oil and sprinkle them with powdered sugar.
Making the Cinnamon Frosting
- In a mixing bowl, combine heavy cream, powdered sugar, and cinnamon. Whip till stiff peak.
Assembling the Cupcakes
- Pipe the frosting on top, and garnish with a single funnel cake. Dust with confectioners’ sugar again and enjoy!
Notes
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
