Haven’t you ever dreamed of that perfect carnival treat at home? Funnel cakes are the ultimate dessert indulgence—crispy, golden, and endlessly customizable. Whether you’re craving classic powdered sugar or adventurous twists, we’ve gathered 18 irresistible recipes that’ll turn your kitchen into a sweet haven. Ready to fry up some magic? Let’s dive into these mouthwatering creations perfect for every dessert lover!
Classic Vanilla Funnel Cake with Powdered Sugar
Unbelievably, the scent of hot oil and powdered sugar still transports me straight back to childhood county fairs, where my first funnel cake was a magical, messy delight. Today, I’m sharing my go-to recipe for that crispy, airy treat—perfect for recreating those nostalgic moments at home, especially during the holidays when a little extra sweetness feels just right.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the batter:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups whole milk
- 1 teaspoon pure vanilla extract
For frying and serving:
- 4 cups vegetable oil (for frying, about 1 inch deep in a pan)
- 1/2 cup powdered sugar (for dusting)
Instructions
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until fully combined.
- In a separate bowl, beat 2 large eggs lightly with a fork, then stir in 1 1/4 cups whole milk and 1 teaspoon pure vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk just until a smooth batter forms, being careful not to overmix to keep the funnel cake light.
- Heat 4 cups vegetable oil in a deep, heavy skillet or Dutch oven over medium heat until it reaches 375°F on a deep-fry thermometer.
- Test the oil temperature by dropping a small bit of batter in; it should sizzle and float immediately, which ensures a crispy exterior without greasiness.
- Pour the batter into a squeeze bottle or a funnel with a 1/2-inch opening, holding your finger over the bottom to control the flow.
- Carefully drizzle the batter in a spiral motion into the hot oil, starting from the center and working outward to form a 6-inch circle.
- Fry the funnel cake for 2 minutes, then use tongs to gently flip it and fry for another 2 minutes until golden brown and crispy on both sides.
- Transfer the cooked funnel cake to a wire rack set over a baking sheet to drain excess oil, which helps maintain its crunch.
- Repeat steps 6-9 with the remaining batter, frying one funnel cake at a time to avoid overcrowding and temperature drops.
- Sift 1/2 cup powdered sugar generously over the warm funnel cakes just before serving for that classic fair-style finish.
Enjoy this funnel cake fresh for the best texture—crispy on the outside with a tender, cakey interior that melts in your mouth. For a fun twist, try drizzling it with chocolate sauce or adding a scoop of vanilla ice cream on top; it’s a versatile treat that’s always a crowd-pleaser at gatherings.
Chocolate Drizzle Funnel Cake with Whipped Cream
Venturing into my kitchen on this chilly December morning, I was craving something that felt like a fairground treat but with a festive twist—perfect for Christmas Eve. My mind landed on funnel cakes, but I wanted to elevate them with a rich chocolate drizzle and fluffy whipped cream, a combination that always reminds me of cozy winter days spent baking with my grandma.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the funnel cake batter:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1 1/4 cups whole milk
– 1 teaspoon vanilla extract
For frying and topping:
– 4 cups vegetable oil
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon unsalted butter
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. Crack the egg into a separate bowl, then add the whole milk and vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until a smooth batter forms without overmixing—this keeps the funnel cake light and airy.
4. In a deep, heavy-bottomed pot, heat the vegetable oil to 375°F over medium-high heat, using a candy thermometer to ensure accuracy for even frying.
5. Carefully pour the batter into a squeeze bottle or funnel, then drizzle it in a spiral pattern directly into the hot oil, cooking one funnel cake at a time to avoid overcrowding.
6. Fry the funnel cake for 2-3 minutes per side until golden brown and crispy, flipping once with tongs when the edges start to bubble.
7. Remove the fried funnel cake with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
8. In a chilled mixing bowl, combine the heavy whipping cream and powdered sugar, then beat with an electric mixer on high speed for 3-4 minutes until stiff peaks form for the whipped cream.
9. Melt the semi-sweet chocolate chips and unsalted butter together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth for the drizzle.
10. Drizzle the melted chocolate over the warm funnel cakes, then top generously with the whipped cream.
Golden and crisp on the outside with a tender interior, these funnel cakes offer a delightful contrast to the silky chocolate and cloud-like whipped cream. Serve them immediately while warm, perhaps with a sprinkle of crushed peppermint for a holiday touch, and watch them disappear in minutes!
Strawberry Topped Funnel Cake with Fresh Berries
Yesterday, as I was cleaning out my pantry, I stumbled upon my old funnel cake maker and was instantly transported back to summer fairs with my family. This Strawberry Topped Funnel Cake with Fresh Berries is my homemade twist on that nostalgic treat, perfect for a festive brunch or a sweet weekend indulgence—I love making it on lazy Sunday mornings when I want something special without too much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the funnel cake batter:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 large egg
– ¾ cup whole milk
– 1 teaspoon vanilla extract
For frying and topping:
– 4 cups vegetable oil (for frying)
– 1 cup fresh strawberries, hulled and sliced
– ½ cup fresh blueberries
– ½ cup fresh raspberries
– ½ cup powdered sugar
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt until fully combined.
2. Add 1 large egg, ¾ cup whole milk, and 1 teaspoon vanilla extract to the dry ingredients, and whisk vigorously for about 2 minutes until the batter is smooth and free of lumps—tip: let the batter rest for 5 minutes to thicken slightly for better frying results.
3. Pour 4 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven, and heat it over medium-high heat until it reaches 375°F on a deep-fry thermometer.
4. Hold a funnel or squeeze bottle with a ½-inch opening over the hot oil, pour about ¼ cup of the batter into it, and quickly swirl it in a circular motion to form a 6-inch round cake—tip: work in batches to avoid overcrowding the pot, which can lower the oil temperature.
5. Fry the funnel cake for 2 to 3 minutes, flipping once with tongs halfway through, until it is golden brown and crispy on both sides.
6. Remove the funnel cake from the oil using a slotted spoon, and drain it on a paper towel-lined plate for 1 minute to absorb excess oil.
7. Repeat steps 4 through 6 with the remaining batter, keeping the fried cakes warm in a 200°F oven if needed.
8. Arrange 1 cup sliced strawberries, ½ cup blueberries, and ½ cup raspberries evenly over the warm funnel cakes.
9. Sift ½ cup powdered sugar generously over the berries and funnel cakes just before serving—tip: for extra flavor, dust with a pinch of cinnamon or drizzle with honey if desired.
Oozing with juicy sweetness, this funnel cake delights with a crisp exterior that gives way to a tender, cakey center, all balanced by the tart pop of fresh berries. Serve it immediately with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible contrast that makes every bite a celebration of textures.
Cinnamon Sugar Funnel Cake with Caramel Sauce
Diving into holiday baking always brings back memories of my first county fair, where the scent of fried dough and cinnamon sugar was pure magic. Today, I’m sharing my homemade version of that nostalgic treat—perfect for Christmas Eve or any cozy morning. It’s a simple project that fills the kitchen with warmth, and I love how the caramel sauce adds a rich, gooey twist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the funnel cake batter:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 large egg
– ¾ cup whole milk
– 1 teaspoon vanilla extract
– For frying and coating:
– 4 cups vegetable oil (for frying)
– ½ cup granulated sugar
– 1 tablespoon ground cinnamon
– For the caramel sauce:
– ½ cup granulated sugar
– ¼ cup unsalted butter
– ¼ cup heavy cream
– ¼ teaspoon salt
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt until fully combined.
2. Add 1 large egg, ¾ cup whole milk, and 1 teaspoon vanilla extract to the dry ingredients, and whisk until a smooth batter forms with no lumps. Tip: Let the batter rest for 5 minutes to thicken slightly, which helps it hold shape when frying.
3. In a small bowl, mix ½ cup granulated sugar and 1 tablespoon ground cinnamon to make the cinnamon sugar coating; set aside.
4. Pour 4 cups vegetable oil into a large, heavy-bottomed pot or deep skillet, and heat it over medium-high heat to 375°F, using a candy thermometer to monitor the temperature. Tip: Maintain the oil at 375°F throughout frying for even cooking and a crispy exterior.
5. While the oil heats, make the caramel sauce: In a small saucepan over medium heat, melt ½ cup granulated sugar, stirring constantly with a wooden spoon until it turns a deep amber color, about 3–5 minutes.
6. Immediately add ¼ cup unsalted butter to the melted sugar, stirring until fully melted and combined.
7. Carefully pour in ¼ cup heavy cream and ¼ teaspoon salt, stirring continuously until the sauce is smooth and thickened, about 2 minutes; remove from heat and set aside.
8. Once the oil reaches 375°F, pour the batter into a piping bag or a squeeze bottle with a ½-inch opening.
9. Pipe the batter in a spiral or crisscross pattern directly into the hot oil, working quickly to form one funnel cake at a time, and fry for 2–3 minutes per side until golden brown and crispy. Tip: Fry in batches to avoid overcrowding, which can lower the oil temperature and make the cakes greasy.
10. Use a slotted spoon to transfer the fried funnel cake to a paper towel-lined plate to drain excess oil for 30 seconds.
11. While still warm, sprinkle the funnel cake generously with the prepared cinnamon sugar coating, coating both sides evenly.
12. Repeat steps 9–11 with the remaining batter until all funnel cakes are fried and coated.
13. Drizzle the warm caramel sauce over the cinnamon sugar funnel cakes just before serving.
Creating this funnel cake yields a delightfully crispy exterior with a soft, airy center that melts in your mouth. The cinnamon sugar adds a sweet, spiced crunch, while the homemade caramel sauce brings a buttery richness that’s irresistible—try serving it with a scoop of vanilla ice cream for an extra indulgent twist!
Lemon Zest Funnel Cake with Honey Glaze
Gosh, there’s something about the scent of lemon zest and sizzling dough that instantly transports me back to summer fairs—but this version brings a cozy, honey-kissed twist perfect for the holidays. I’ve been tweaking this recipe for years, often making it on lazy Sunday mornings while my dog watches hopefully from the kitchen floor, and it never fails to brighten up a chilly day. Let’s dive into this sweet, tangy treat that’s easier than it looks!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the batter:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 large egg
– ¾ cup whole milk
– 1 tablespoon lemon zest (from about 1 lemon)
– 1 teaspoon vanilla extract
– 2 cups vegetable oil (for frying)
For the glaze:
– ¼ cup honey
– 1 tablespoon fresh lemon juice
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt until fully combined.
2. In a separate bowl, beat 1 large egg lightly with a fork, then stir in ¾ cup whole milk, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth.
3. Tip: For the fluffiest batter, mix the wet ingredients into the dry ingredients just until no lumps remain—overmixing can make the funnel cake dense.
4. Pour 2 cups vegetable oil into a deep, heavy-bottomed skillet or Dutch oven, and heat it over medium heat to 375°F, checking with a candy thermometer for accuracy.
5. While the oil heats, transfer the batter to a piping bag or a squeeze bottle with a ½-inch opening for easier control.
6. Once the oil reaches 375°F, carefully pipe the batter in a spiral motion directly into the hot oil, starting from the center and working outward to form a 6-inch circle.
7. Fry the funnel cake for 2–3 minutes per side, flipping once with tongs when the edges turn golden brown and bubbles form on the surface.
8. Tip: Fry one funnel cake at a time to maintain the oil temperature and prevent sticking—this ensures an even, crispy texture.
9. Remove the fried funnel cake with a slotted spoon, and drain it on a paper towel-lined plate for 1 minute to absorb excess oil.
10. In a small microwave-safe bowl, combine ¼ cup honey and 1 tablespoon fresh lemon juice, and microwave on high for 15–20 seconds until warm and pourable.
11. Tip: Warm the glaze slightly before drizzling to help it coat the funnel cake evenly without making it soggy.
12. Drizzle the warm honey glaze generously over the funnel cake while it’s still warm.
13. Repeat steps 6–12 with the remaining batter to make additional funnel cakes.
This funnel cake emerges delightfully crisp on the outside with a tender, airy interior, while the lemon zest cuts through the sweetness of the honey for a balanced, zingy flavor. Try serving it with a dusting of powdered sugar or a side of fresh berries for a festive touch—it’s a crowd-pleaser that’ll have everyone asking for seconds!
Nutella Stuffed Funnel Cake with Hazelnuts
A s the holiday season rolls around, I always find myself craving something indulgent and festive—like the kind of fair food that brings back memories of summer nights, but with a cozy winter twist. That’s how this Nutella-stuffed funnel cake came to be in my kitchen last week, when I was experimenting with ways to make a classic treat feel extra special (and let’s be honest, anything with Nutella is an instant win in my book).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Batter:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 1 large egg
– 1 teaspoon vanilla extract
For Frying and Filling:
– 4 cups vegetable oil (for frying, about 1 inch deep in a pan)
– 1/2 cup Nutella
– 1/4 cup chopped hazelnuts
For Topping:
– 1/4 cup powdered sugar
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
2. Add 1 cup whole milk, 1 large egg, and 1 teaspoon vanilla extract to the dry ingredients, and whisk vigorously for about 2 minutes until the batter is smooth and free of lumps. Tip: Let the batter rest for 5 minutes to allow the flour to hydrate, which helps create a lighter texture.
3. Heat 4 cups vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer. Tip: Maintain the oil temperature carefully—if it’s too hot, the outside will burn before the inside cooks.
4. While the oil heats, spoon 1/2 cup Nutella into a piping bag or a small plastic bag with the corner snipped off for easy filling later.
5. Once the oil is at 375°F, pour the batter into a funnel or a squeeze bottle with a 1/2-inch opening. Hold it about 2 inches above the oil and drizzle the batter in a spiral motion to form a 6-inch round cake, working from the center outward. Fry for 2-3 minutes until golden brown and crispy, then flip carefully with tongs and fry for another 2 minutes on the other side.
6. Remove the funnel cake from the oil using a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil. Tip: For an extra-crispy result, place the drained cake on a wire rack briefly before filling.
7. Immediately pipe or dollop Nutella onto the warm funnel cake, focusing on the center and leaving a 1-inch border, then sprinkle 1/4 cup chopped hazelnuts evenly over the Nutella.
8. Dust the top generously with 1/4 cup powdered sugar using a fine-mesh sieve.
9. Repeat steps 5-8 with the remaining batter and ingredients to make 4 funnel cakes total.
D elightfully crispy on the outside with a gooey, warm Nutella center, this funnel cake is a textural dream that’s perfect for sharing—or not! Serve it fresh with a drizzle of extra Nutella or a scoop of vanilla ice cream for an over-the-top dessert that’ll have everyone asking for seconds.
Red Velvet Funnel Cake with Cream Cheese Frosting
Last weekend, I was craving something festive and nostalgic, and this red velvet funnel cake with cream cheese frosting hit the spot perfectly—it’s like a carnival treat dressed up for the holidays, and my family couldn’t get enough of the rich, tangy-sweet combo. I love making it on chilly mornings when I want to fill the house with that warm, cozy baking aroma, and it always reminds me of those fun fair days as a kid, minus the long lines!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Funnel Cake Batter:
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 3/4 cup whole milk
– 1 teaspoon vanilla extract
– 1 tablespoon red food coloring
For Frying:
– 2 cups vegetable oil
For the Cream Cheese Frosting:
– 4 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1/2 teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
2. In a separate bowl, beat 1 large egg with 3/4 cup whole milk, 1 teaspoon vanilla extract, and 1 tablespoon red food coloring until smooth.
3. Tip: Gradually pour the wet ingredients into the dry ingredients, stirring constantly to prevent lumps—this ensures a silky batter for even frying.
4. Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 375°F on a candy thermometer.
5. Pour the batter into a squeeze bottle or piping bag fitted with a 1/2-inch round tip.
6. Squeeze the batter in a spiral pattern directly into the hot oil, starting from the center and working outward to form a 6-inch circle.
7. Tip: Fry one funnel cake at a time for about 2-3 minutes per side, flipping once with tongs when the edges turn golden brown—overcrowding can lower the oil temperature and make them greasy.
8. Remove the funnel cake with a slotted spoon and drain on a paper towel-lined plate; repeat with the remaining batter.
9. In a mixing bowl, beat 4 ounces softened cream cheese and 1/4 cup softened unsalted butter on medium speed for 2 minutes until creamy.
10. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating on low speed until smooth and fluffy.
11. Tip: If the frosting seems too thick, add a teaspoon of milk at a time until it reaches a drizzle-able consistency for easy topping.
12. Drizzle the cream cheese frosting generously over the warm funnel cakes.
Kind of magical how this treat turns out—the funnel cakes are crisp on the outside with a tender, cakey interior that soaks up the frosting, and the red velvet flavor adds a subtle cocoa note that pairs beautifully with the tangy cream cheese. Serve it fresh with a dusting of extra powdered sugar or crumble it over ice cream for a decadent twist!
Banana Split Funnel Cake with Ice Cream
Finally, after years of trying to recreate the magic of summer fair food at home, I’ve perfected a dessert that combines my childhood love of funnel cakes with my grown-up obsession for banana splits—it’s messy, indulgent, and absolutely worth every sticky finger. I always make this when friends come over because it’s a guaranteed crowd-pleaser, and honestly, who can resist warm fried dough piled high with ice cream and toppings?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the funnel cake batter:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 3/4 cup whole milk
– 1 teaspoon vanilla extract
– For frying and assembly:
– 2 cups vegetable oil
– 4 scoops vanilla ice cream
– 2 ripe bananas, sliced
– 1/4 cup chocolate sauce
– 1/4 cup strawberry sauce
– 1/4 cup chopped walnuts
– Whipped cream for topping
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined. Tip: Sift the dry ingredients first to prevent lumps in the batter for a smoother texture.
2. Add 1 large egg, 3/4 cup whole milk, and 1 teaspoon vanilla extract to the dry ingredients, then whisk vigorously for about 2 minutes until the batter is smooth and free of clumps. Set aside to rest for 5 minutes.
3. Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 375°F on a kitchen thermometer, which should take 5–7 minutes. Tip: Test the oil temperature by dropping a small bit of batter in; if it sizzles and rises immediately, it’s ready.
4. Pour the batter into a squeeze bottle or piping bag with a 1/2-inch opening, then drizzle it in a spiral pattern directly into the hot oil, starting from the center and working outward to form a 6-inch round cake.
5. Fry the funnel cake for 2–3 minutes per side, flipping once with tongs when the edges turn golden brown and bubbles form on the surface. Tip: Avoid overcrowding the skillet—fry one cake at a time to maintain the oil temperature and ensure even cooking.
6. Remove the fried funnel cake with a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil. Repeat with the remaining batter to make 4 cakes total.
7. Place one warm funnel cake on each serving plate, then top each with 1 scoop of vanilla ice cream, sliced bananas, a drizzle of chocolate sauce and strawberry sauce, a sprinkle of chopped walnuts, and a dollop of whipped cream.
8. Serve immediately while the funnel cake is still warm and crispy. Ultimately, the contrast between the crunchy, slightly sweet funnel cake and the cold, creamy ice cream is pure bliss—I love adding a sprinkle of sea salt on top for a salty-sweet kick, or serving it with extra sauces for dipping on the side.
Peanut Butter Funnel Cake with Chocolate Chips
Every holiday season, I find myself craving something sweet and nostalgic, but with a fun twist that makes it feel special. This year, I decided to take the classic fairground treat and give it a rich, nutty upgrade that’s perfect for cozy mornings or festive gatherings—it’s like a warm hug in dessert form, and I love how the chocolate chips melt into little pockets of joy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the batter:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 1 large egg
– 1/4 cup creamy peanut butter
– 1/2 cup semi-sweet chocolate chips
For frying and topping:
– 4 cups vegetable oil (for frying)
– 1/4 cup powdered sugar (for dusting)
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
2. In a separate medium bowl, whisk 1 cup whole milk, 1 large egg, and 1/4 cup creamy peanut butter until smooth and creamy.
3. Gradually pour the wet ingredients into the dry ingredients, stirring constantly with a spatula to form a thick, lump-free batter.
4. Gently fold in 1/2 cup semi-sweet chocolate chips until evenly distributed throughout the batter.
5. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 375°F on a candy thermometer.
6. Pour the batter into a piping bag or a plastic squeeze bottle with a 1/2-inch opening at the tip.
7. Carefully squeeze the batter in a circular, swirling motion directly into the hot oil, making a 6-inch round funnel cake, and fry for 2-3 minutes until golden brown and crispy.
8. Use a slotted spoon or tongs to flip the funnel cake and fry for an additional 2-3 minutes until both sides are evenly golden brown.
9. Transfer the fried funnel cake to a paper towel-lined plate to drain excess oil for 1 minute.
10. Repeat steps 7-9 with the remaining batter to make a total of 4 funnel cakes.
11. Dust each warm funnel cake generously with 1/4 cup powdered sugar using a fine-mesh sieve.
Delightfully crispy on the outside with a soft, peanut butter-infused center, this funnel cake offers a playful crunch that gives way to gooey chocolate surprises. Serve it fresh with a drizzle of extra melted peanut butter or a scoop of vanilla ice cream for an indulgent twist that’ll have everyone asking for seconds.
Pumpkin Spice Funnel Cake with Maple Syrup
Last weekend, as I was cleaning out my pantry, I found a forgotten can of pumpkin puree that practically begged to be used before the holidays. It reminded me of those fall festivals where funnel cakes dusted with powdered sugar were the main attraction, and I thought—why not give it a seasonal twist? So, I whipped up this Pumpkin Spice Funnel Cake with Maple Syrup, and let me tell you, it’s like autumn in a crispy, golden bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the batter:
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon pumpkin pie spice
– 1/2 cup pumpkin puree
– 1 large egg
– 3/4 cup whole milk
– 1 teaspoon vanilla extract
For frying and serving:
– 4 cups vegetable oil (for frying, about 1 inch deep in a pan)
– 1/2 cup maple syrup
– Powdered sugar for dusting (optional)
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice until fully combined.
2. Add 1/2 cup pumpkin puree, 1 large egg, 3/4 cup whole milk, and 1 teaspoon vanilla extract to the dry ingredients.
3. Whisk the mixture vigorously for about 2 minutes until the batter is smooth and free of lumps; let it rest for 5 minutes to thicken slightly.
4. Pour 4 cups vegetable oil into a deep, heavy-bottomed skillet or Dutch oven, ensuring it’s about 1 inch deep.
5. Heat the oil over medium-high heat until it reaches 375°F on a candy or deep-fry thermometer, which should take 5-7 minutes.
6. Transfer the batter to a squeeze bottle or a piping bag fitted with a 1/2-inch round tip for easier handling.
7. Carefully squeeze the batter into the hot oil in a circular, swirling motion to form a 6-inch round funnel cake, working quickly to avoid overcrowding.
8. Fry the funnel cake for 2-3 minutes per side until it turns golden brown and crispy, flipping once with tongs or a slotted spoon.
9. Remove the fried funnel cake from the oil and drain it on a paper towel-lined plate to absorb excess oil.
10. Repeat steps 7-9 with the remaining batter, frying one funnel cake at a time and maintaining the oil temperature at 375°F between batches.
11. Drizzle 1/2 cup maple syrup generously over the warm funnel cakes just before serving.
12. Dust the funnel cakes lightly with powdered sugar if desired for an extra touch of sweetness.
Ooh, the result is pure magic—crispy on the outside with a tender, spiced interior that melts in your mouth. The maple syrup adds a rich, caramel-like sweetness that pairs perfectly with the pumpkin warmth. For a fun twist, try serving these with a scoop of vanilla ice cream or a dollop of whipped cream to make it a decadent dessert.
Blueberry Swirl Funnel Cake with Lemon Icing
Picture this: you’re at a summer fair, the scent of fried dough and sweet berries fills the air, and you spot a vendor serving up the most gorgeous, swirled creation. That’s exactly the feeling I wanted to capture in my kitchen with this homemade version. As someone who loves bringing festival treats home, I’ve found that making funnel cake from scratch lets me control the quality and get that perfect, crispy-yet-tender texture every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the blueberry swirl:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the funnel cake batter:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
For frying and icing:
- 4 cups vegetable oil (for frying)
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon whole milk
Instructions
- Combine 1 cup fresh blueberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat.
- Cook the blueberry mixture for 5-7 minutes, stirring frequently, until the berries burst and release their juices. Tip: Gently press some berries against the side of the pan with your spoon to help them break down faster.
- Stir in the cornstarch-water mixture and cook for 1 more minute, until the sauce thickens slightly. Remove from heat and let cool completely.
- In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a separate bowl, beat 1 large egg, then whisk in 3/4 cup whole milk and 1 teaspoon vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk just until combined; a few small lumps are okay. Let the batter rest for 10 minutes. Tip: Resting the batter helps the gluten relax, resulting in a more tender funnel cake.
- Heat 4 cups vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 375°F on a deep-fry thermometer.
- Transfer half of the cooled blueberry sauce to a piping bag or a squeeze bottle with a small tip.
- Pour half of the batter into a separate piping bag or a squeeze bottle with a 1/2-inch opening.
- Carefully pipe a spiral of batter into the hot oil, starting from the center and working outward. Immediately pipe a spiral of blueberry sauce on top of the batter spiral. Tip: Work quickly but carefully to keep the oil temperature steady; if it drops below 365°F, let it come back up before frying the next cake.
- Fry for 2-3 minutes per side, using tongs or a spider strainer to carefully flip it once the bottom is golden brown.
- Transfer the fried funnel cake to a wire rack set over a baking sheet to drain excess oil. Repeat steps 10-12 with the remaining batter and blueberry sauce.
- While the funnel cakes cool slightly, make the icing by whisking together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon whole milk in a small bowl until smooth.
- Drizzle the lemon icing over the warm funnel cakes.
Here’s the best part: biting into that crispy, golden exterior gives way to a soft, cakey center swirled with pockets of warm, jammy blueberry. The bright lemon icing cuts through the richness perfectly, creating a balance that’s utterly addictive. I love serving these on a large platter for a festive brunch or breaking them into pieces for a fun, shareable dessert with extra icing for dipping.
Salted Caramel Funnel Cake with Toasted Pecans
Ooh, the holidays always make me crave something indulgent and nostalgic—like the kind of treat you’d find at a festive fair. I remember bundling up for winter markets as a kid, and nothing beat the warm, sweet aroma of funnel cakes wafting through the cold air. This version, with its rich salted caramel and crunchy pecans, is my cozy twist on that classic, perfect for a lazy weekend brunch or a festive dessert spread.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the funnel cake batter:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 large egg
– ¾ cup whole milk
– 1 teaspoon vanilla extract
For frying and assembly:
– 2 cups vegetable oil (for frying)
– ½ cup chopped pecans
– ½ cup store-bought salted caramel sauce (or homemade)
– Powdered sugar, for dusting
Instructions
1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. Add the egg, whole milk, and vanilla extract to the dry ingredients, and whisk until you have a smooth, lump-free batter with the consistency of thick pancake batter. Tip: Let the batter rest for 5 minutes—this helps the gluten relax for a tender funnel cake.
3. Heat the vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 375°F on a candy thermometer. Tip: Maintain this temperature closely to ensure even frying without burning.
4. While the oil heats, toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Set aside.
5. Pour the batter into a squeeze bottle or a piping bag with a ½-inch opening. Carefully drizzle it in a spiral pattern into the hot oil, starting from the center and working outward, to form a 6-inch round.
6. Fry the funnel cake for 2–3 minutes per side, flipping once with tongs, until golden brown and crispy. Tip: Fry one at a time to avoid overcrowding and temperature drops.
7. Transfer the fried funnel cake to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
8. Warm the salted caramel sauce in a small saucepan over low heat for 1–2 minutes until it’s pourable.
9. Place a funnel cake on a serving plate, drizzle generously with the warm salted caramel sauce, sprinkle with the toasted pecans, and dust lightly with powdered sugar.
Golden and crisp on the outside with a soft, cakey center, this funnel cake is a textural dream—the gooey caramel adds a salty-sweet punch that balances the nutty crunch. Serve it warm right out of the fryer for the ultimate experience, or get creative by topping it with a scoop of vanilla ice cream for an extra-decadent twist.
Apple Pie Funnel Cake with Cinnamon Streusel
Funnel cakes always remind me of county fairs with my family, but this year I wanted to bring that nostalgic fried dough home with a cozy autumn twist. Imagine crispy funnel cake ribbons topped with tender spiced apples and buttery cinnamon streusel—it’s like a handheld apple pie you can eat with a fork (or just dive in with your hands, no judgment here!). I love making this on lazy weekend mornings when the house fills with the scent of cinnamon and frying dough, turning an ordinary day into something special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– For the apple topping:
– 2 medium apples, peeled and diced into 1/2-inch pieces
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp unsalted butter
– For the funnel cake batter:
– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1 large egg
– 3/4 cup whole milk
– 1 tsp vanilla extract
– For the cinnamon streusel:
– 1/4 cup all-purpose flour
– 2 tbsp brown sugar
– 1/2 tsp ground cinnamon
– 2 tbsp cold unsalted butter, cubed
– For frying and serving:
– 2 cups vegetable oil
– Powdered sugar for dusting
Instructions
1. In a medium saucepan over medium heat, melt 1 tbsp unsalted butter. Add the diced apples, 1/4 cup granulated sugar, and 1 tsp ground cinnamon. Cook for 8-10 minutes, stirring occasionally, until the apples are soft and the mixture is syrupy. Remove from heat and set aside.
2. In a small bowl, combine 1/4 cup all-purpose flour, 2 tbsp brown sugar, and 1/2 tsp ground cinnamon for the streusel. Use your fingers to work in 2 tbsp cold cubed butter until crumbly, then set aside.
3. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, and 1/4 tsp salt. Tip: Sift the dry ingredients to avoid lumps in the batter for a smoother texture.
4. In a separate bowl, beat 1 large egg, then whisk in 3/4 cup whole milk and 1 tsp vanilla extract until combined.
5. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined—do not overmix, as a few small lumps are fine to keep the funnel cake tender.
6. Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 375°F on a candy thermometer. Tip: Test the oil by dropping a small bit of batter; if it sizzles and floats immediately, it’s ready.
7. Pour the batter into a squeeze bottle or piping bag with a 1/2-inch opening. Squeeze the batter in a spiral motion into the hot oil, making a 6-inch round. Fry for 2-3 minutes per side until golden brown and crispy.
8. Use a slotted spoon to transfer the funnel cake to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
9. Immediately top each warm funnel cake with the cooked apple mixture, then sprinkle generously with the cinnamon streusel. Tip: Add the streusel right after the apples so it sticks slightly without melting.
10. Dust lightly with powdered sugar before serving.
As you take a bite, the contrast of the crispy funnel cake with the soft, spiced apples and crunchy streusel is pure comfort. I love serving these stacked high on a platter for a festive brunch or drizzling them with caramel sauce for an extra indulgent treat—they’re best enjoyed warm when the textures shine.
Mint Chocolate Funnel Cake with Dark Chocolate Sauce
Picture this: you’re at a holiday fair, the air crisp with winter chill, when the scent of fried dough and minty chocolate stops you in your tracks. That’s exactly the feeling I wanted to recreate at home with this festive twist on a classic, born from my annual tradition of making something indulgent on Christmas Eve morning. It’s the perfect project to share with family while waiting for the main event.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Funnel Cake Batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup whole milk
- 1/2 teaspoon peppermint extract
- 1/2 cup vegetable oil (for frying)
For the Dark Chocolate Sauce:
- 4 ounces dark chocolate (60-70% cacao), chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
For Serving:
- Powdered sugar, for dusting
Instructions
- In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
- In a separate medium bowl, beat 1 large egg lightly with a fork, then whisk in 3/4 cup whole milk and 1/2 teaspoon peppermint extract. Tip: I always use whole milk here for a richer batter that fries up crisp.
- Pour the wet ingredients into the dry ingredients and whisk just until no large lumps remain; a few small lumps are okay to avoid overmixing.
- Heat 1/2 cup vegetable oil in a 10-inch skillet over medium heat until it reaches 375°F on a deep-fry thermometer. Tip: Maintaining this temperature is key—if it’s too low, the cake will be greasy; too high, it’ll burn.
- Carefully pour about 1/2 cup of batter into a funnel or a squeeze bottle with a 1/2-inch opening, holding your finger over the bottom.
- Hold the funnel about 4 inches above the hot oil, remove your finger, and move it in a spiral motion from the center outward to create a 6-inch round cake.
- Fry the funnel cake for 2-3 minutes, until the bottom is golden brown, then carefully flip it using tongs or a slotted spatula.
- Fry the other side for another 2 minutes until equally golden and crisp, then transfer to a paper towel-lined plate to drain. Repeat with remaining batter.
- While the cakes fry, make the sauce: place 4 ounces chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer around the edges, about 3-4 minutes.
- Immediately pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute to melt.
- Add 1 tablespoon unsalted butter and whisk gently from the center outward until the sauce is smooth and glossy. Tip: Don’t whisk vigorously, as it can incorporate air and make the sauce grainy.
- Dust the warm funnel cakes generously with powdered sugar, then drizzle generously with the dark chocolate sauce.
The result is pure magic: a crisp, lacy exterior gives way to a tender, mint-kissed interior, all wrapped in a rich, bittersweet chocolate cloak. Serve it immediately while it’s still warm and slightly gooey—I love pairing it with a cold glass of milk for the ultimate nostalgic treat. For a festive touch, sprinkle with crushed candy canes right before serving to add a crunch and extra peppermint zing.
Raspberry Jam Funnel Cake with Vanilla Bean Ice Cream
Yesterday, as I was rummaging through my pantry, I stumbled upon a jar of homemade raspberry jam from last summer’s berry-picking trip, and inspiration struck—why not swirl it into a classic funnel cake and top it with creamy vanilla bean ice cream? It’s the perfect festive treat for holiday gatherings or a cozy weekend indulgence, and trust me, the sweet-tart jam paired with that warm, crispy dough is pure magic. I’ve been making funnel cakes since my first county fair visit as a kid, and this twist feels like a nostalgic upgrade I can’t wait to share.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the batter: 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt, 1 large egg, 1 1/4 cups whole milk, 1 tsp vanilla extract
– For frying and topping: 4 cups vegetable oil (for frying), 1/2 cup raspberry jam, 2 cups vanilla bean ice cream, powdered sugar for dusting
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
2. In a separate bowl, beat 1 large egg lightly, then stir in 1 1/4 cups whole milk and 1 tsp vanilla extract until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth, lump-free batter with a consistency similar to pancake batter; let it rest for 10 minutes at room temperature to allow the gluten to relax, which helps prevent tough funnel cakes.
4. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 375°F on a candy or deep-fry thermometer, ensuring the oil is hot enough to fry the batter quickly without absorbing excess oil.
5. While the oil heats, spoon 1/2 cup raspberry jam into a piping bag or a plastic bag with a small corner snipped off for easy drizzling later.
6. Once the oil is at 375°F, pour the batter into a funnel or a squeeze bottle with a 1/2-inch opening, holding your finger over the bottom to control the flow.
7. Carefully drizzle the batter in a spiral motion into the hot oil, starting from the center and working outward to form a 6-inch round funnel cake; fry for 2-3 minutes until golden brown and crispy, flipping once halfway through with tongs for even cooking.
8. Use a slotted spoon to transfer the fried funnel cake to a paper towel-lined plate to drain excess oil, and repeat with the remaining batter to make 4 total funnel cakes.
9. Immediately dust each warm funnel cake generously with powdered sugar using a fine-mesh sieve for an even coating.
10. Drizzle the raspberry jam in a zigzag pattern over each funnel cake while still warm so it slightly melts into the crevices.
11. Serve each funnel cake topped with a 1/2-cup scoop of vanilla bean ice cream placed right in the center.
Glancing at these golden, jam-swirled creations, I’m reminded of how the crispy exterior gives way to a soft, pillowy center, with the raspberry jam adding a bright, fruity tang that cuts through the richness. For a fun twist, try serving them in individual bowls with extra jam on the side for dipping, or crumble leftover pieces over the ice cream for a deconstructed version—it’s messy, delightful, and utterly irresistible.
Tiramisu Inspired Funnel Cake with Coffee Glaze
Wandering through a Christmas market last year, the scent of fresh funnel cakes and espresso collided, sparking this wild idea. I’ve always loved the creamy, coffee-kissed layers of tiramisu, but sometimes you crave that crispy, fried delight. So, I spent a cozy afternoon in my kitchen—with more than a few messy trials—to merge these two favorites into a dessert that’s perfect for holiday gatherings or a lazy weekend treat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- For the funnel cake batter:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- Vegetable oil for frying (about 4 cups)
- For the coffee glaze:
- 1 cup powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 1/2 teaspoon vanilla extract
- For assembly:
- 1/2 cup mascarpone cheese, softened
- 2 tablespoons cocoa powder for dusting
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
- Add 1 large egg, 3/4 cup whole milk, and 1 teaspoon vanilla extract to the dry ingredients, and whisk until the batter is smooth with no lumps, about 1-2 minutes. Tip: Let the batter rest for 10 minutes at room temperature—this helps the gluten relax for a tender funnel cake.
- Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 375°F on a candy thermometer. Tip: Maintain this temperature closely; if the oil is too hot, the outside will burn before the inside cooks.
- Pour the batter into a squeeze bottle or piping bag with a 1/2-inch opening.
- Squeeze the batter in a spiral pattern directly into the hot oil, starting from the center and working outward, to form a 6-inch round funnel cake. Fry one at a time to avoid overcrowding.
- Fry the funnel cake for 2-3 minutes, flipping once halfway through with tongs, until it is golden brown and crispy on both sides.
- Remove the funnel cake from the oil using a slotted spoon, and drain it on a paper towel-lined plate. Repeat with the remaining batter.
- In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons strong brewed coffee, and 1/2 teaspoon vanilla extract until the glaze is smooth and pourable.
- Drizzle the coffee glaze generously over each warm funnel cake.
- Spread 2 tablespoons of softened mascarpone cheese evenly over the top of each glazed funnel cake. Tip: Soften the mascarpone by letting it sit at room temperature for 15 minutes—it spreads more easily without tearing the cake.
- Dust the assembled funnel cakes lightly with 2 tablespoons cocoa powder using a fine-mesh sieve for an even coating.
Perfectly crispy on the outside with a soft, cakey center, these funnel cakes soak up the rich coffee glaze like a dream. The mascarpone adds a luscious creaminess that balances the sweetness, while that cocoa dusting gives it that classic tiramisu finish. Serve them warm right after frying for the ultimate texture contrast, or stack them on a platter for a festive dessert spread—they disappear fast at my house!
Coconut Lime Funnel Cake with Tropical Fruit
Tropical flavors always remind me of my last beach vacation, where I first tried a coconut-lime dessert that inspired this fun twist on a classic fair food. I’ve been tweaking this recipe for months to get that perfect balance of sweet, tangy, and crispy—my family now requests it for every summer gathering. It’s surprisingly simple to make at home, and the vibrant fruit topping turns it into a showstopper.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Funnel Cake Batter:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon salt
– ¾ cup whole milk
– 1 large egg
– 2 tablespoons melted coconut oil
– 1 teaspoon lime zest
– 2 tablespoons shredded coconut
For the Tropical Fruit Topping:
– 1 cup diced mango
– 1 cup diced pineapple
– 1 tablespoon honey
– 1 tablespoon lime juice
For Frying and Serving:
– 2 cups vegetable oil
– ¼ cup powdered sugar
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt until fully combined.
2. In a separate bowl, beat 1 large egg lightly, then stir in ¾ cup whole milk, 2 tablespoons melted coconut oil, and 1 teaspoon lime zest until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined—avoid overmixing to keep the batter light.
4. Fold in 2 tablespoons shredded coconut until evenly distributed throughout the batter.
5. In a small bowl, combine 1 cup diced mango, 1 cup diced pineapple, 1 tablespoon honey, and 1 tablespoon lime juice; set aside to marinate.
6. Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 375°F on a candy thermometer.
7. Pour the batter into a squeeze bottle or piping bag fitted with a ½-inch opening.
8. Carefully drizzle the batter in a spiral pattern into the hot oil, starting from the center and working outward, to form a 6-inch circle.
9. Fry the funnel cake for 2–3 minutes per side, flipping once with tongs when the edges turn golden brown and crispy.
10. Remove the funnel cake from the oil and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
11. Repeat steps 8–10 with the remaining batter to make 4 funnel cakes total.
12. Dust each warm funnel cake generously with ¼ cup powdered sugar using a fine-mesh sieve.
13. Top each funnel cake with the marinated tropical fruit mixture just before serving.
Dive into this treat right away for the best experience—the funnel cake is wonderfully crisp on the outside with a tender, coconut-flecked interior that soaks up the juicy fruit. The lime zest adds a bright zing that cuts through the sweetness, making it feel refreshing rather than heavy. For a fun twist, try serving it with a scoop of coconut ice cream or drizzling extra honey over the top for added indulgence.
Caramel Popcorn Funnel Cake with Butterscotch Drizzle
Every year around the holidays, I find myself craving something that combines my childhood love of carnival treats with a cozy, festive twist—and this year, I’ve finally nailed it with a recipe that’s as fun to make as it is to eat. Picture this: a warm, crispy funnel cake topped with sweet, crunchy caramel popcorn and a rich butterscotch drizzle that’ll have everyone asking for seconds. It’s the perfect centerpiece for a holiday gathering or a special weekend treat that feels like a celebration in itself.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the funnel cake:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 3/4 cup whole milk
– 1 teaspoon vanilla extract
– 4 cups vegetable oil for frying
For the caramel popcorn:
– 4 cups popped popcorn (about 1/2 cup unpopped kernels)
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter
– 1 tablespoon light corn syrup
– 1/4 teaspoon baking soda
For the butterscotch drizzle:
– 1/2 cup packed brown sugar
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1/2 teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. Add the egg, whole milk, and vanilla extract to the dry ingredients, and whisk until the batter is smooth with no lumps, about 1 minute. Let it rest for 10 minutes at room temperature to thicken slightly—this helps the funnel cake hold its shape better when frying.
3. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 375°F on a candy thermometer, which should take about 5-7 minutes. Tip: To test if the oil is ready without a thermometer, drop a small bit of batter in; it should sizzle and float immediately.
4. Pour the batter into a squeeze bottle or a piping bag with a 1/2-inch opening. Carefully squeeze the batter into the hot oil in a spiral or crisscross pattern to form a 6-inch round funnel cake, frying one at a time to avoid overcrowding.
5. Fry the funnel cake for 2-3 minutes per side, flipping once with tongs when the edges turn golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. In a small saucepan over medium heat, combine the granulated sugar, unsalted butter, and light corn syrup for the caramel popcorn. Cook, stirring constantly with a wooden spoon, until the sugar dissolves and the mixture turns a light amber color, about 3-4 minutes.
7. Remove the saucepan from heat and quickly stir in the baking soda—it will foam up, so be careful. Immediately pour the hot caramel over the popped popcorn in a large bowl, tossing quickly to coat evenly before it hardens. Tip: Work fast here to prevent clumping, and spread the coated popcorn on parchment paper to cool.
8. For the butterscotch drizzle, combine the brown sugar, unsalted butter, and heavy cream in another small saucepan over medium heat. Bring to a gentle boil, stirring constantly, then reduce heat to low and simmer for 2 minutes until slightly thickened.
9. Remove the butterscotch from heat and stir in the vanilla extract. Let it cool for 5 minutes to thicken further—it should coat the back of a spoon without being too runny. Tip: If it thickens too much, reheat gently with a splash of cream.
10. To assemble, place a warm funnel cake on a serving plate, top generously with the caramel popcorn, and drizzle with the butterscotch sauce. Serve immediately while everything is still warm and crispy.
Here’s the best part: the contrast between the light, airy funnel cake and the sticky-sweet caramel popcorn creates a delightful crunch in every bite, while the butterscotch drizzle adds a deep, buttery richness that ties it all together. For a festive twist, try serving it with a scoop of vanilla ice cream on the side—the cold creaminess balances the warmth perfectly, making it an instant crowd-pleaser at any holiday table.
Summary
Delightful! These 18 funnel cake recipes offer endless sweet inspiration for dessert lovers. Whether you’re craving classic fairground flavors or creative twists, there’s something here to satisfy every sweet tooth. We’d love to hear which recipes you try—share your favorites in the comments below and pin this article on Pinterest to save for your next baking adventure!
