Funfetti Cupcakes
Craving something colorful and delicious? These Funfetti Cupcakes are the ultimate treat for any celebration! With a fluffy texture and a burst of colorful sprinkles, they are perfect for birthdays or just a sweet pick-me-up. Make them today and bring joy to your table!
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ teaspoon Salt
- 3 teaspoons Baking Powder
- 2 ½ cups All-Purpose Flour (310g)
- 1 cup Unsalted Butter melted (227g)
- 1 ½ cups Granulated Sugar (300g)
- 4 large Eggs
- 1 tablespoon Vanilla Extract
- 1 ¼ cups Buttermilk
- 1 cup Sprinkles jimmies
- 1 cup Unsalted Butter softened (227g)
- 4 cups Powdered Sugar (452g)
- ½ teaspoon Salt
- 1 tablespoon Vanilla Extract
- 2-3 tablespoons Heavy Whipping Cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cupcake pans with liners. This step is crucial to ensure your cupcakes bake evenly and come out easily.
- In a medium-sized bowl, whisk together Salt, Baking Powder, and All-Purpose Flour. This mixture is vital as it provides structure to your cupcakes.
- Using a hand mixer, cream together the Granulated Sugar and melted Unsalted Butter until the mixture is smooth and creamy. You'll want it to be well combined to create a rich flavor.
- Add the Eggs one at a time, mixing well after each addition. Then, mix in the Vanilla Extract to infuse the batter with its delightful flavor.
- Gradually add the dry ingredients to the wet mixture alternately with the Buttermilk, starting and ending with the Flour. Mix gently to avoid overworking the batter, which can lead to tough cupcakes.
- Scrape the sides of the bowl to ensure everything is mixed well, and gently fold in the Sprinkles. This is where the fun begins, as those colorful bits will create a festive look!
- Pour the batter into the prepared cupcake pans, filling each liner about two-thirds full. This allows room for them to rise without overflowing.
- Bake in the preheated oven for 14 to 17 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, allow the cupcakes to cool completely in the pans before removing them. This helps prevent them from breaking apart.
- While the cupcakes cool, prepare the frosting. Beat the softened Unsalted Butter until smooth, then gradually add in the Powdered Sugar, mixing until crumbly.
- Mix in Salt and Vanilla Extract, then add Heavy Whipping Cream one tablespoon at a time until you achieve a smooth, spreadable consistency.
- Once the cupcakes are cool, generously frost them with the prepared frosting. You can be as creative as you like with the decoration!
Notes
- Tip 1: For best results, use jimmies for sprinkles. Wilton or CK or Cakemate are good brands to use and don’t dissolve in batter.
- Tip 2: Store in the refrigerator but enjoy at room temperature.
- Tip 3: Cupcakes and frosting can be frozen separately for up to 2 months. Thaw to assemble.
- Tip 4: Use your favorite color sprinkles to mix it up!