It's a Fun Day- Funfetti Cupcakes!

You know how you get fixated on one food craving and you just cannot stop thinking about it until you eat that cheeseburger or get that brownie? Well actually that happens to me several times a week.... Boys, you may not know what I'm talking about. Just skip ahead to the recipe. :) Anyway, I saw a picture of these amazing Funfetti cupcakes on How Sweet it Is and I literally could not stop thinking of biting into a big vanilly buttercreamy rainbow sprinkly cupcake for 2 weeks.

I finally just went ahead and made them. Because I wanted to. Because I needed to have just one. Small problem, this recipe makes 12- luckily I was able to find 11 very lovable cupcakes a home. Mission accomplished. :) And these are OH so much better than a box mix. I just cannot do box mixes anymore- they just taste off to me.

The frosting is so fluffy because its whipped extra long- its almost like a marshmallow frosting I think. My cake was slightly dry due to over baking by a few minutes. Be careful not to do this. You can even add a little more milk if you like to make them more moist.

Please don't want for a birthday to make these. Any day is a Funfetti day!

P.S. Can I bribe anyone to vacuum the extra sprinkles with a cupcake? :)




Funfetti Vanilla Cupcakes
Makes 12 cupcakes

• 1/2 cup unsalted butter, softened to room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 1 TBSP vanilla
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/3 cup milk, at room temperature
• 1/3 cup assorted brightly colored sprinkles + extra for topping

 

Preheat oven to 350. Prep your muffin pan with your muffin cups.

Cream butter and sugar in the bowl of an electric mixer fitted with paddle attachment until fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Add vanilla until combined. Combine dry ingredients in a small bowl. Add half of dry ingredients, mixing until just combined. Slowly add milk. Add remaining dry ingredients until well combined. Fold in sprinkles with a spoon.

Use a cookie scoop to divide batter evenly among muffin cups, filling 2/3 full (I use 2 medium scoops each).

Bake 18-20 minutes until tops spring back when touched.

Let cool completely before frosting (yes, you can put them in the fridge if you have patience issues like me).

Vanilla Buttercream

• 2 sticks unsalted butter, softened to room temperature
• 2 1/2 cups powdered sugar
• 1 TBSP vanilla extract
• 1 TBSP milk

Cream butter in bowl of mixer fitted with paddle attachment until very smooth- at least 3 minutes. Turn speed to low and slowly add powdered sugar. Increase speed slightly and add vanilla. Beat 3 more minutes, scraping the sides of the bowl as you go. Add milk. If its too thick, add more milk by the TBSP. Mix until well combined.

Place icing in a piping/Ziploc bag with desired tip and pipe onto cool cupcakes.

Top with remaining sprinkles.

Enjoy!