Funfetti Cupcakes!
What better excuse to bake than a BIRTHDAY! Somehow I think I missed the funfetti train growing up. Either that, or I was so consumed with eating all of the chocolate around me, that I shooed away anything “not chocolate”. Well, that was a fail on my part. I have recently discovered how fantastic this flavor really is as my wedding planning adventures have taken off this year. My fiance, Rob and I recently took part in our wedding cake tasting, which in my opinion, is the best part of the wedding planning! We are using Madison Lee’s Cakes as our baker and they have made the whole process very fun! We tasted 3 flavors:
- Almond sponge cake with mocha buttercream and chocolate ganache filling
- Rich chocolate cake with high quality chocolate ganache filling
- Funfetti: Sweet white cake with colorful bits throughout and buttercream filling
Being the chocolate lover I truly am at heart, Rob and I chose chocolate and funfetti for our flavors!
To make a long story short… I was talking with some coworkers about our picks and one in-particular professed his love for funfetti and it just so happened his birthday was the following week. Funfetti Birthday Cupcakes it is!!
For my first attempt, they turned out festive and fantastic! To quote my coworker, John: “that’s the best cupcake ever” and they were totally easy to make at home from scratch, no box necessary!
One of my go-to blogs for anything “sweet, savory, sinful” is Brown Eyed Baker which is where I found this delicious recipe:
FUNFETTI CUPCAKES (FROM SCRATCH!)
- Yield: 24 Cupcakes
- Prep Time: 20 Minutes
- Cook Time: 15 – 20 Minutes
- Total Time: 1 Hour
A homemade version of funfetti cupcakes – buttery vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting
Ingredients
Vanilla Cupcakes
1 3/4 Cups of Cake Flour (2 Tbsp of Cornstarch for every 1 cup of All-Purpose Flour)
1 1/4 Cups of All-Purpose Flour
1 3/4 Cups of Granulated Sugar
2 1/2 Teaspoons of Baking Powder
1 Teaspoon of Kosher Salt
1 Cup of Unsalted Butter, at room temperature, cut into 1/2-inch cubes
4 Eggs
1 Cup of Whole Milk
2 Teaspoons of Vanilla Extract
1/2 Cup of Rainbow Sprinkles (or more depending on flavor preference)
Vanilla Buttercream Frosting
2 Cups of Unsalted Butter, at room temperature
5 Cups of Powdered Sugar
2 Tablespoons of Vanilla Extract
Funfetti or Rainbow Sprinkles, for decorating
Directions
Make The Cupcakes:
1. Preheat the oven to 350 degrees F. Grease and line two cupcake trays (each with 12 slots) with paper lines and set aside.
2. In the bowl of a standing mixer, sift and add both flours, sugar, baking powder and salt. Mix together on low speed for 1 minute. With the mixer on low, add the butter cubes, a few at a time, continue until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs, one at a time, scraping down the sides of the bowl between additions (make sure to get the bottom of the bowl as well!). Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until the batter is smooth. Scrape the sides of the bowl as needed to ensure all has bee incorporated. Using a rubber spatula, gently fold in the sprinkles.
4. Fill the liners two-thirds full (about 1/4 cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then remove them and place them on a wire rack to cool completely before frosting.
Make The Frosting:
1. Using the wire whisk attachment of your standing mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape down the bowl once or twice.
2. Reduce the speed to low and gradually add in the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add in the vanilla, mixing until incorporated.
3. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
4. Frost the cupcakes as desired and garnish with additional sprinkles. The cupcakes can be stored in an airtight container at room temperature for up to 3 days.
ENJOY!
Kristin
Tags: Best Cupcake Ever, Birthday Cupcakes, Brown Eyed Baker, Buttercream Frosting, Cake Tasting, Cupcakes, funfetti, Maddison Lee's Cakes, No Box Necessary, Sprinkles, Wedding Planning
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