Jun 28, 2012

Funfetti Cupcakes

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Umm – you really do not need a good reason to make these cupcakes – you just need to make them!  They are so much fun to make and to eat – who doesn’t get a smile on their face when they see colorful sprinkles?  You wouldn’t be human if these didn’t make you happy. 

The cupcake was light and airy and the frosting was perfectly buttery and sweet.  There are lots of sprinkles – both inside and out of these beauties. 

I know that the people who I made them for thoroughly enjoyed it  based on the sweet thank you note that I got.  And I hope you enjoy them too! 

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makes approximately 24-28 cupcakes

For the cupcakes:

  • 2 and 1/4 cups cake flour
  • 1 cup milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 Tbsp. vanilla extract
  • 1 and 3/4 cups granulated sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 12 Tbsp. (1 and 1/2 sticks) unsalted butter, softened but still cool
  • 1/3  cup colored sprinkles

For the vanilla buttercream:

  • 16 Tbsp. (2 sticks) unsalted butter, softened but still cool
  • 4 cups (1 pound) confectioners’ sugar
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. milk
  • Pinch of salt
  • Sprinkles, for garnish


1. For the cupcakes: Preheat the oven to 350 degrees F.

2. Line your 24 cupcake trays with liners of your choice.

3. In a 2-cup measuring cup, combine the milk, egg whites, and vanilla extracts, whisking until well-combined.

4. In the bowl of your standing mixer fitted with the paddle attachment and on low speed, combine the  flour, granulated sugar, baking powder, and salt.

5. Add the butter, one tablespoon at a time, until the mixture resembles coarse sand.

6. Add all but 1/2-cup of the milk mixture to the batter and beat at medium-high speed for about 2 minutes.

7. Add the remaining milk mixture and mix at medium speed, scraping down the sides of the bowl as necessary.

8. With a rubber spatula, gently fold in the sprinkles until thoroughly combined.

9. Divide the mixture evenly among your cupcake liners and bake until a tester inserted into the center comes out clean, about 18-22 minutes. Let cool completely.

10. For the frosting: In the bowl of your standing mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar, vanilla, milk, and salt on low speed until combined.

11. Increase the mixer speed to medium-high and beat until light and fluffy, about 90 seconds or so.

12. Pipe as desired onto the completely cooled cupcakes. Decorate with additional sprinkles.

Source: The Curvy Carrot

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1 comment:

  1. YUM. Christine made these for a class I was teaching. Because it was the last class, the cupcakes really improved the evaluation of the class. YUM and good.