Two ingredients make these the best funfetti cupcakes #cupcakerecipes
This funfetti cupcakes recipe, or confetti cupcakes, are easy to make! It's an easy vanilla cupcake recipe with sprinkles stirred in. Top with this fun cake batter frosting for a perfect fun dessert.
For the full printable recipe: https://www.bostongirlbakes.com/funfetti-cupcakes-recipe/
Ingredients
For the cupcakes
1 ¼ cups 150g cake flour *spooned and leveled
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup (1 sticks, 113 g) unsalted butter softened to room temperature
¾ cup (150 g) granulated sugar
2 large eggs at room temperature
1 Tablespoon vanilla extract
½ cup (120 ml) buttermilk at room temperature
⅓ cup rainbow sprinkles
For the frosting
1 ¼ cup 2 1/2 sticks, 283 g unsalted butter softened to room temperature
2 ½ cups (283 g) powdered sugar
2 Tablespoons heavy cream
2 teaspoons vanilla extract
Rainbow sprinkles for decorating
Instructions
Make the cupcakes
Prep oven and pans. Position rack in the center of your oven and preheat the oven to 350° F (180°C). Line a cupcake pan with paper liners. Set aside.
Combine dry ingredients. In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. 1 ¼ cups 150g cake flour 1 ¼ teaspoons baking powder ¼ teaspoon salt
Cream butter and sugar. Cream together the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and fluffy in color. Scrape down the sides of the bowl. ½ cup (1 sticks, 113 g) unsalted butter ¾ cup (150 g) granulated sugar
Add eggs and vanilla. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add vanilla and beat to combine. 2 large eggs 1 Tablespoon vanilla extract
Alternate dry ingredients with buttermilk. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Stir in the sprinkles. ½ cup (120 ml) buttermilk ⅓ cup rainbow sprinkles
Bake cupcakes. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely before frosting.
Make the frosting
In your stand mixer with paddle attachment, beat the butter until light and fluffy for about 1 to 2 minutes. 1 ¼ cup 2 1/2 sticks, 283 g unsalted butter
With mixer off, add in your powdered sugar 1/2 cup at at time. Then mix on low speed until combined. 2 ½ cups (283 g) powdered sugar
With mixer off, add your heavy cream and vanilla extract and then mix on low until combined. 2 Tablespoons heavy cream 2 teaspoons vanilla extract
Then mix on medium to medium-high speed for 8 minutes until light and fluffy. Frost cupcakes immediately or store for later use.
Place frosting into a piping bag fitted with a large star tip. Pipe cupcakes onto the cooled cupcakes. Top with sprinkles.
Use right away on cooled cupcakes. If not using right away, then store in a closed container in the refrigerator for up to 5 days. You will need to mix the frosting again when ready to use to bring it back to that light and fluffy texture.
Notes
Storage: Store the frosted cupcakes covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, allow the cupcakes to come to room temperature before serving for the softest texture.
Freezing: You can freeze the unfrosted cupcakes for up to 3 months. Wrap each cupcake individually in plastic wrap and store in a freezer-safe container or zip-top bag.
#funfetti #cupcakes
For the full printable recipe: https://www.bostongirlbakes.com/funfetti-cupcakes-recipe/
Ingredients
For the cupcakes
1 ¼ cups 150g cake flour *spooned and leveled
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup (1 sticks, 113 g) unsalted butter softened to room temperature
¾ cup (150 g) granulated sugar
2 large eggs at room temperature
1 Tablespoon vanilla extract
½ cup (120 ml) buttermilk at room temperature
⅓ cup rainbow sprinkles
For the frosting
1 ¼ cup 2 1/2 sticks, 283 g unsalted butter softened to room temperature
2 ½ cups (283 g) powdered sugar
2 Tablespoons heavy cream
2 teaspoons vanilla extract
Rainbow sprinkles for decorating
Instructions
Make the cupcakes
Prep oven and pans. Position rack in the center of your oven and preheat the oven to 350° F (180°C). Line a cupcake pan with paper liners. Set aside.
Combine dry ingredients. In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. 1 ¼ cups 150g cake flour 1 ¼ teaspoons baking powder ¼ teaspoon salt
Cream butter and sugar. Cream together the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and fluffy in color. Scrape down the sides of the bowl. ½ cup (1 sticks, 113 g) unsalted butter ¾ cup (150 g) granulated sugar
Add eggs and vanilla. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add vanilla and beat to combine. 2 large eggs 1 Tablespoon vanilla extract
Alternate dry ingredients with buttermilk. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Stir in the sprinkles. ½ cup (120 ml) buttermilk ⅓ cup rainbow sprinkles
Bake cupcakes. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely before frosting.
Make the frosting
In your stand mixer with paddle attachment, beat the butter until light and fluffy for about 1 to 2 minutes. 1 ¼ cup 2 1/2 sticks, 283 g unsalted butter
With mixer off, add in your powdered sugar 1/2 cup at at time. Then mix on low speed until combined. 2 ½ cups (283 g) powdered sugar
With mixer off, add your heavy cream and vanilla extract and then mix on low until combined. 2 Tablespoons heavy cream 2 teaspoons vanilla extract
Then mix on medium to medium-high speed for 8 minutes until light and fluffy. Frost cupcakes immediately or store for later use.
Place frosting into a piping bag fitted with a large star tip. Pipe cupcakes onto the cooled cupcakes. Top with sprinkles.
Use right away on cooled cupcakes. If not using right away, then store in a closed container in the refrigerator for up to 5 days. You will need to mix the frosting again when ready to use to bring it back to that light and fluffy texture.
Notes
Storage: Store the frosted cupcakes covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, allow the cupcakes to come to room temperature before serving for the softest texture.
Freezing: You can freeze the unfrosted cupcakes for up to 3 months. Wrap each cupcake individually in plastic wrap and store in a freezer-safe container or zip-top bag.
#funfetti #cupcakes
