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How is it possible that this is the first time I’ve ever made regular homemade funfetti cupcakes? I say regular because I made a two-serving funfetti cupcake recipe for my birthday earlier this year, but it was stuffed with cake batter and topped with white chocolate peanut butter cream cheese frosting. Absolutely nothing wrong with that cupcake! But I decided it was time for the original funfetti to not come out of a box (even though I stock pile that stuff every time it goes on sale).
First question that came to mind while making these – I want to know how people mix in their sprinkles without the color spreading all over the place and therefore dying the cupcake batter. I fold as little and as delicately as possible, but in order to get them uniformly distributed I end up with streaks of color in the batter. Not that it was all that big of a deal, but seriously what kind of magic sprinkles does Pilsbury use in their boxed Funfetti mix that they don’t streak? I am a scientist and I must know!
But moving on. These cupcakes came out very pretty despite the defiance of the sprinkles. Funfetti just makes me so happy, and it was great to make them myself. I even went so far as to decorate a bit of frosting that accidentally landed on the counter when I was first squeezing the piping bag. Sometimes I make more of a mess before cleaning up, okay?
FYI: This recipe halves well if for some reason you only want 6 cupcakes.
One year ago: Red Beans and Rice
HOMEMADE FUNFETTI CUPCAKES
Makes 12 cupcakes
1/2 cup unsalted butter, softened
1 cup sugar
1 Tbsp vanilla extract
1-1/2 cups all-purpose flour
1 tsp baking powder
1/3 cup milk
1/3 cup assorted brightly colored sprinkles + more for topping
2 sticks unsalted butter, softened
2-1/2 cups powdered sugar
1 Tbsp vanilla extract
1 Tbsp of milk, if needed
- Preheat oven to 350 degrees.
- For the cupcakes, cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
- 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.
- Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool completely.
- For the frosting, cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered 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.
Source: How Sweet It Is