Perfect Funfetti Cupcakes

Perfect Funfetti Cupcakes | The Blonde Buckeye

But seriously, a funfetti cupcake just does it for me. They are perfect. Vanilla cupcakes are simple and perfect on their own, then you go and add rainbow sprinkles?! Kind of amazing if you ask me. They are perfect for any and every occasion.

Perfect Funfetti Cupcakes | The Blonde Buckeye

I even played with a little more rustic-looking frosting this time. My problem with making “rustic” baked goods, is that I’m a perfectionist. So I go back over it a million times, which kind of defeats the purpose of being ‘rustic’, no? Rustic is supposed to be care-free and kind of messy. I’m learning to let go…

Perfect Funfetti Cupcakes | The Blonde BuckeyePerfect Funfetti Cupcakes | The Blonde BuckeyePerfect Funfetti Cupcakes | The Blonde Buckeye

Perfect Funfetti Cupcakes
 
Makes 12 cupcakes
Author:
Ingredients
  • CAKE:
  • 1½ cups All-purpose Flour
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • 2 Egg Whites, room temperature
  • 1 Egg, room temperature
  • ½ cup Whole Milk, room temperature
  • 1 tsp Vanilla Extract
  • ½ cup Unsalted Butter, room temperature (1 stick)
  • ½ cup Rainbow Sprinkles
  • FROSTING:
  • 1 cup Unsalted Butter, room temperature
  • 3 cups Powdered Sugar
  • 1 Tablespoon Whole Milk
  • 2 teaspoon Clear Vanilla Extract
  • ¼ teaspoon Kosher Salt
  • Rainbow Sprinkles for topping
Instructions
  1. CAKE:
  2. Preheat oven to 350 degrees F. Line 1 standard muffin pan with 12 paper liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt together. Beat on low for about 30 seconds, then set aside.
  4. In a small bowl, combine the eggs and egg whites, ¼ cup of the milk and the vanilla together. Set aside.
  5. Add the butter (cut in 4 pieces) to the flour mixture, along with the other ¼ cup of the milk. Mix on low speed until well moistened. Increase speed to medium and beat for about 90 seconds.
  6. Scrap down the sides of the bowl and add the egg mixture in 3 separate increments, mixing for about 30 seconds on medium between each one. Gently fold in the sprinkles until just combined.
  7. Distribute the cupcake batter evenly among cupcake wells, they should be about ¾ full. Bake for about 20 minutes (or until inserted toothpick comes out clean and tops are just dry to the touch). Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool until room temperature.
  8. FROSTING:
  9. In the the bowl of an electric mixer, beat the butter on medium until light and fluffy (2-3 minutes) with the paddle attachment. Reduce speed to low, add sugar slowly until sugar is moistened, about a cup at a time. Add the milk and vanilla extract. Continue to mix at medium speed until combined (add a bit more sugar if it's too thin or runny, or more milk if too thick).
  10. Transfer frosting to pastry bag fitted with a decorating tip. Top each cupcake a swirl of frosting and some additional sprinkles.
Notes
*Store cake in an airtight container for up to 3 days at room temperature, but they're best eaten within a day.

 

Comments

  1. Your cupcakes look awesome! I love funfetti!

  2. I spotted these on Foodgawker and had to check them out; they look so fluffy and sweet 🙂

  3. For the frosting ingredients you list clear vanilla extract but the instructions say vanilla bean paste. I imagine it should be the extract here but can you verify before I try the recipe. I’m on the hunt for my favorite cupcake frosting and this one shows very well!

    • I must have had total “pregnancy brain” when I typed out this recipe!
      I used regular vanilla extract for the cupcakes and clear vanilla extract for the frosting, to keep it nice and white 🙂 Hope you enjoy it!!!

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