Good afternoon Bakers! How has your baking come along? I’ve been busy baking but have been short on time to write so you’ll get a few posts from me this week – stay tuned for posts including Mint-Chocolate Chip Cupcakes, Turtle Cookies, Garlic Rosemary Loaf, and All-Spice Muffins.
A few weeks ago, we were privileged to host a cast party for my son’s drama team. It was fun to prepare for 40+ teenagers in our small(ish) home. Aside from 15+ pizzas and LOTS of snacks, I felt the talented and fun group of young adults deserved plenty of treats to mark the success of their performances.
The first dessert that I made was Funfetti Cupcakes. Of all the desserts that I created that day, this was probably my favorite. The cupcakes were light and full of flavor without being overly sweet. Plus they were super easy to make and looked very pretty. This recipe will definitely be made often in our household.
For the Cupcakes:
- 1¾ cups cake flour
- 1¼ cups all-purpose flour
- 1¾ cups granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
- 4 eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ cup rainbow sprinkles
For the Vanilla Buttercream Frosting:
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 2 tablespoons vanilla extract
- Rainbow sprinkles, for decorating
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
- In the bowl of a stand mixer or a large bowl with a handheld mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
- Add the eggs one at a time on low speed, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth. Using a spatula, gently stir in the sprinkles.
- Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
- Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Frost the cupcakes as desired and garnish with additional sprinkles.
Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.