Living in Sugar

Funfetti Cupcakes

Happy Monday! Are you happy its the start of a new week or do you have a case of the Mondays? Either way — this recipe is bound to make your day just a bit sweeter. 🙂 I mean, who doesn’t love funfetti cupcakes?? Ok, lets get into it.

Ingredients:

For Cupcakes:

  • 2 Cups All Purpose Flour
  • 1 Cup Cake Flour
  • 1 1/2 Cup Sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp vanilla
  • 1/2 Cup Milk
  • 1/2 Cup Sour Cream
  • 4 Eggs
  • 3/4 Cup Oil
  • 1/2 Cup Sprinkles

For Very Vanilla Frosting:

  •  2 Sticks (1 Cup) Unsalted butter
  • 4 Cups powdered sugar
  • 2 tsp vanilla
  • 1 Tbsp Milk
  • 1/4 tsp salt

To get started, combine oil & sugar in a stand mixer & mix until combined. Add eggs, one at a time, mixing between each until incorporated. Add sour cream & vanilla extract. Mix well.

In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, salt) and whisk or sift to combine.

Alternate dry ingredients with milk until all ingredients are combined in the bowl of your mixer. Fold in sprinkles.

I used multi-colored sprinkles for these cupcakes to give them the traditional funfetti vibe, but you can use whatever color you’d like. Just make sure you don’t over mix them in the batter and bake right away after adding.

Using a 1.5 inch scoop, fill your lined cupcake pans 3/4 full with the batter. Bake at 350°F for 15-17 minutes. Do not over bake, these cupcakes have a tendency to be dry if you do!

Allow to cool in the pans for 5 minutes, then remove to cool on a wire rack. Now, on to the frosting!

For the frosting, add butter to the bowl of your stand mixer & beat until pale and fluffy. Turn down the speed on the mixer to its lowest setting and slowly add the powdered sugar. If it doesn’t look like its coming together, add a splash of milk.

Once the powdered sugar is incorporated, add the vanilla & salt and turn up the mixer to high speed. Mix until frosting is light & fluffy.

Transfer to a piping bag & frost those cooled cupcakes.

Store your cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before enjoying.

Print Recipe Here!

Question of the day: Chocolate or Vanilla?

See ya next time!

 

 

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