Funfetti Cupcakes

I was going through my food photo files (I now officially take more shots of food than of my children. Sad? I don’t know. Maybe I should take pictures of them eating to combine my love of the two.) and came across these Funfetti Cupcakes that I mentioned in this post.

I said I would post the recipe later. Well today is later. Besides, we haven’t had cupcakes in awhile.

I loved how dense and chock full of sprinkles these cupcakes were. They were sweet and delicious and looked fun, too.

All this past tense is depressing. I want one of these Funfetti Cupcakes now!

Funfetti Cupcakes

Ingredients:

1/2 cup butter
1 cup sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup assorted brightly colored sprinkles + more for top of frosting (I used nonpareils in the batter)

Directions:

1. Preheat oven to 350℉.

2. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

3. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

4. Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream

Ingredients:

8 oz butter, softened
2 1/2 cups confectioners’ sugar
1 tablespoon vanilla extract
1 tablespoon of milk, if needed

Directions:

1. Cream butter in the bowl of an electric mixture until completely smooth and creamy.

2. With the mixer on low speed, add in confectioners’ sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.

Makes 12 cupcakes

Recipe from How Sweet It Is