June 23, 2015
Homemade ‘Funfetti’ Cupcakes
It’s been a while since I’ve shared a recipe, so I’m making it up to you with these festive cupcakes. Birthdays are always a great excuse to bake. With a friend’s 25th approaching, he put in a request for ‘Funfetti’ cupcakes. Because I’d never buy boxed cake mix, I decided to create the perfect vanilla cupcake then turn them to Funfetti myself!
The combination of moist, vanilla cupcake with the added excitement of sprinkles makes these the perfect birthday cupcake.
- Tie dye is inevitable. These cupcakes are tricky to make from scratch because once the nonpareils sprinkles hit the cake batter, the color begins to ‘bleed’. Work quickly to gently fold the sprinkles into the batter. This should be done by hand with a rubber spatula, not in the stand mixer you’ll make the batter in. The quicker/gentler you fold, the less tie dyed and more ‘funfettied’ your cupcakes will be.
- Cookie scoops aren’t just for cookies. I use a medium automatic cookie scoop to place the batter into the pan before baking. This makes it easier to distribute the batter, plus each cupcake will be the same size. With the medium-sized scoop, each cupcake gets about 1 1/2 scoops of batter.
- Transporting the cupcakes. If you’re not inviting people to your house to enjoy these delicious treats, you’ll need an easy way to transport them. Michael’s craft store has a ton of Wilton baking products, one of them being a disposable cupcake box. One day I should invest in a reusable plastic cupcake carrier, but the disposable version is perfect in the meantime.
- Icing tips (literally). While you’re at Michael’s buying your adorable cupcake box, check out the icing tips. I get a ton of questions on how I ice/decorate my cupcakes – it’s all about the tip! I look for wider tips to help give the icing more volume, instead of spreading a thin layer with a knife. I used a large round tip to ice these cupcakes but feel free to use a different shape. While it’s worth it to spend money on fancy icing tips, avoid spending on icing bags. A gallon-sized Ziploc (or store brand) bag will do the trick, plus you won’t need to clean/store it. I am all for saving the environment, but it’s worth tossing the bag out once you’ve used up the icing to save yourself another thing to clean.
- For the Cupcakes -
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup plain greek yogurt, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1/2 cup nonpareils sprinkles
- For the Icing -
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 cups confectioners sugar
- Extra sprinkles for decorating
- Preheat the oven to 350 degrees. Line a cupcake pan with liners of your choice (I used white because the cupcakes are already very colorful). Spray the liners with all natural non-stick spray. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda & salt. Set aside.
- In a separate medium bowl, whisk together the milk, yogurt and vanilla until completely smooth. Set aside.
- In a large bowl or stand mixer with the paddle attachment, mix the butter and sugar until light & fluffy. With the mixer on medium-low, add the eggs one at a time. Add the milk/yogurt mixture. Lower the mixer speed to low and slowly add the dry ingredients. Mix until totally combined.
- Add the sprinkles to the batter. Using a rubber spatula, gently fold the sprinkles into the batter a couple of times. Resist the temptation to over-fold or you'll end up with tie dye cupcakes!
- Using an automatic cookie scoop, fill each of the prepared cupcake liners 3/4 of the way - about 1 1/2 scoops.
- Bake for 15-18 minutes. You'll know the cupcakes are done once they pass the toothpick test.
- While the cupcakes are cooling, make the icing. In a medium bowl, mix together the butter and vanilla. Slowly add the confectioners sugar, mixing until the icing becomes light & fluffy. Once the cupcakes are absolutely cooled, ice and decorate as desired.
- The toothpick test - stick a toothpick in the middle of a cupcake. If the toothpick comes out completely clean, it's cooked through. If the cupcake is still moist in the middle, pop it back into the oven for 1-2 minutes.
Adapted from Bake Happy
Lana del Crave https://lanadelcrave.com/