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FUNFETTI CUPCAKES

Listen, I know Funfetti has been around for a while, but normally when I hear "funfetti", it conjures images of boxed cake mix in my mind. 

What would you say if I told you that as long as you keep rainbow sprinkles of some kind on hand, you can make these in under an hour!? 

homemade funfetti cupcakes

Seriously. Everything else you need for this recipe I swear you'll have in your cupboards. And why wouldn't you keep sprinkles on hand 24/7—you know, in case of an emergency?

rainbow sprinkles!!!!!!!

Here's what you'll need:

for the cupcakes:
1/2 cup butter
1 cup sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk (I used soymilk)
1/3 cup assorted brightly colored sprinkles + more for top of frosting

for the buttercream frosting:
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon of milk, if needed 

funfetti cupcake batter

1. Preheat the oven to 350 degrees F.
2. Cream butter and sugar in the bowl of an electric mixer—I just used my hand mixer for this—until fluffy, about 3 minutes.
3. Add eggs and vanilla and beat until combined.
4. Combine dry ingredients in a bowl.
5. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.
6. Fold in assorted sprinkles. Pour into cupcake tins and fill 2/3 of the way full.
7. Bake for 18-20 minutes. Let cool, then frost.

pre-baked funfetti cupcakes
baked funfetti cupcakes

While the cupcakes are baking, prepare your buttercream frosting:

1. Cream butter with your mixer until completely smooth and creamy. 
2. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. 
3. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it’s too thin, add sugar gradually until it thickens. 
4. Frost cupcakes and top with sprinkles. 

buttercream frosting
buttercream frosting in piping bag

I used a spatula to fill a regular gallon-sized Ziploc bag to make frosting a little easier. Snip off one corner of the bag and gently squeeze frosting onto cupcakes. Make sure you cover as much of the top of the cupcake as possible—this helps lock in the moisture so the cupcakes stay fresh-tasting longer!

frosted funfetti cupcakes

Also, it's super helpful if you remove the cupcakes from the pan you baked them in after 2-3 minutes of cooling. You don't want them to overcook, and it'll be much easier to handle the frosted cupcakes if you're not trying to dig them out of your muffin tin.

sprinkles on cupcakes!

Throw as many sprinkles as you want on top of the cupcakes—throw 'em like confetti!

yummy easy funfetti cupcakes

Now, if you screw up frosting one, or something... put that one on a plate.

plated funfetti cupcake

Unwrap it...

And take a BIG BITE.

YUM! funfetti cupcakes

Happy baking!

xo,
Morgan

PS: want me to try tackling a recipe you've seen? Just want my super-fun commentary on something you Pinned? Let me know in the comments or on Facebook!

 

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