Last month, one of my good friends threw a golden birthday party for her husband. I offered a helping hand, and so was asked if I could make some cupcakes for the party. Funfetti was the request which got me excited, I had never made a funfetti cupcake before, but have always been a big fan of sprinkles! I used my trusty go-to butter cupcake recipe and threw in a half a cup of sprinkles. Voila, funfetti cupcakes! Super easy and super fun! I frosted them with a basic American buttercream that is always a hit. As far as cupcakes go, it doesn't get much simpler than this. So if you're looking for a fun and easy way to add homemade cakey goodness to your next party, look no further.
I believe this is the third time I've used this cupcake recipe this fall now, and all three times it has turned out wonderfully! It's a great recipe that turns out 24 perfect cupcakes. And although I love a pure white cake, sometimes I just don't want to deal with separating egg whites and yolks and then whipping the eggs whites. This recipe just used 4 whole eggs that go straight into the batter, no separating, no whipping, nice and easy.
- 3 cups (14 ounces) all purpose flour
- 1¾ cups (12.25 ounces) granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened, cut into small cubes
- 4 eggs
- 1 cup (8 ounces) milk
- 2 teaspoons vanilla extract
- 1/2 cup colored sprinkles, plus more for decorating
Preheat the oven to 350 degrees F. Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
Combine the milk, and vanilla extract in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds. Add the sprinkles and gently mix into the batter until well combined.
Fill paper liners ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out clean.
Cool completely before topping with buttercream frosting (recipe follows) and sprinkles.
Yields: 24 cupcakes
Whipped Vanilla Buttercream
- 1½ cups (3 sticks) butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- Pinch of salt
- 2 tablespoons heavy cream (or 1-2 tablespoons of milk if you don't keep cream on hand, I've done this many time)
- 2 teaspoons vanilla extract
Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar and salt to the bowl and mix on medium-low speed just until incorporated. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream (or milk) and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.