Is there anyone that doesn’t
love funfetti cupcakes? Even chocoholics can appreciate fluffy vanilla cake
with bursts of colorful sprinkles. Generally when people hear funfetti they
think of the blue Pillsbury boxed cake mix where you just add oil, water and
eggs. People love it because 1) it’s easy and 2) it’s delicious. But as a
funfetti connoisseur, I just knew a homemade recipe would knock the box mix’s
socks off. And I was right.
After searching through
recipes online, I found this one online by Sally’s Baking Addiction. What I like about
it is that it uses basic ingredients I always have on-hand – making it just as
easy as the boxed mix and so much tastier.
These cupcakes turned out so
fluffy and moist with the perfect hint of vanilla. And of course, the sprinkles
inside made them all the better.
I recently made this recipe
for my co-worker’s baby shower. It was the perfect treat to make because it’s
so colorful and playful, and you can change the color of the classic vanilla
buttercream frosting depending on whether you’re celebrating a baby girl or
boy!
NOT-YOUR-BOX-MIX FUNFETTI CUPCAKES
Makes 12 cupcakes
INGREDIENTS
For the cupcakes
- For the cupcakes
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup yogurt
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup sprinkles
For the vanilla buttercream frosting
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3-4 cups powdered sugar
- 1/4 cup heavy cream or half-and-half
- 1 teaspoon vanilla extract
- Salt, to taste
DIRECTIONS
For the cupcakes
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt butter in the microwave.
- Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute.
- Stir in egg, yogurt, milk, and vanilla extract until combined.
- Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
- Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
- Divide batter among 12 cupcake liners and bake for about 18 minutes or until a toothpick inserted in the center comes out clean.
For the vanilla buttercream frosting
- Beat softened butter on medium speed for about 3 minutes until smooth and creamy.
- Add powdered sugar, cream, and vanilla extract.
- Increase to high speed and beat for 3 full minutes.
- Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
- Add salt if frosting is too sweet (1/4 teaspoon).
- Frost cooled cupcakes and top with sprinkles.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.
The colorful batter; remember to not overmix!
Distribute batter evenly between 12 cupcake liners
Baked funfetti cupcakes, pre-buttercream frosting topping.
Funfetti cupcakes frosted with vanilla buttercream and sprinkles
These cupcakes are so fluffy and colorful
Extreme close-up of the frosting
Another extreme close-up of the frosting, just because it looks cool!
Vanilla buttercream frosting with a hint of blue food coloring
The cupcakes in their travel cupcake carrier
The perfect colors for a baby shower
It was a successful Fox59 baby shower!
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