Monday, June 9, 2014


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!

Makes 12 cupcakes

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

For the cupcakes
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line muffin tin with 12 cupcake liners. Set aside.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large microwave-safe bowl, melt butter in the microwave.
  5. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute.
  6. Stir in egg, yogurt, milk, and vanilla extract until combined.
  7. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
  8. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
  9. 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
  1. Beat softened butter on medium speed for about 3 minutes until smooth and creamy.
  2. Add powdered sugar, cream, and vanilla extract.
  3. Increase to high speed and beat for 3 full minutes.
  4. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
  5. Add salt if frosting is too sweet (1/4 teaspoon).
  6. Frost cooled cupcakes and top with sprinkles.
  7. 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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