Funfetti Cupcakes with Vanilla Buttercream Frosting

There is not a single thing I don’t love about funfetti cupcakes.  They’re fun to eat. Fun to make.  Fun to say.

It’s fun all around!

They’re honestly one of my favorite things to make and are ridiculously easy to whip up when you have a sudden urge or need to bake.  All they really require is a basic vanilla cupcake and then some sprinkles.  Throw it all together and – voila!  You have a delightful little confection that brings a little sunshine to any party or gathering.

I made these for a Fresh Prince of Bel-air marathon that Sarah and hosted last week.  For those of you wondering why we had a Fresh Prince marathon – my response is why would we NOT  have a Fresh Prince marathon?  There’s a lot of Will Smith love here.  And it was on a Wednesday, so we were able to give the party the overarching theme of Will Smith Wednesday.

We like our alliteration over here.

By the way, I just tried to spell alliteration starting with an “i”.  Yes, I am in law school.

But back to the cupcakes.  These went over marvelously with the guests.  I think my one friend had three.  Mostly everyone else had two.  The cupcakes end up nice and dense with the perfect amount of sweetness.  The buttercream frosting is the perfect match for the heavier cupcake base.  I definitely would recommend making these for any event.

Funfetti Cupcakes with Vanilla Buttercream Frosting

Ingredients:

For the cupcakes:       

1/2 cup butter, room temperature

1 cup sugar

2 eggs, room temperature

1 tbsp vanilla extract

1 1/2 cups flour

1 tsp baking powder

1/2 cup milk

1/3 cup multi-color sprinkles

For the frosting:

2 sticks of butter, softened and cut into cubes

4 cups powdered sugar

1 tbsp heavy cream

2 tsp vanilla extract 

pinch of salt

Directions:

Preheat oven to 350 degrees.

In a bowl, mix together the flour and baking powder.  Set aside.

Cream butter and sugar together in a bowl.  Add the eggs and vanilla until just combined.  Alternate mixing in the milk and flour mixture, beginning and ending with the flour mixture.  Fold in the sprinkles.

Pour into prepared cupcake tins 2/3 of the way full, and bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Let cool and frost.

For the frosting, beat the butter until smooth.  Add the remaining ingredients and mix until the frosting forms.  You may have to adjust the amount of sugar and heavy cream.  If your frosting is too thick, add more cream.  If it becomes too thin, add more sugar.

Source: Bakerita

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