Funfetti cupcakes are the perfect party dessert! A light, airy yellow butter cake filled with sprinkles and topped with a vanilla buttercream.
One year ago today I hit publish on my very first blog post! It has been an exciting year! I love sharing my recipes with all of you. To celebrate, I have a recipe for funfetti cupcakes a.k.a. the ultimate party cupcake.
As I contemplate on the past year, I want to share my vision for Cookies & Cows with you. Please leave comments with any feedback you have! I love developing recipes for you guys. Obviously baking is my passion, so my primary focus will continue to be on developing recipes for baked goods. If you have any new recipes that you want me to post, let me know! I’m here for you! My goal is for Cookies & Cows to become a one stop shop for you to look for any baked good or dessert recipe that you may want. If you’re looking for the perfect cookie for a bake sale, birthday cake, or just a unique and creative party dessert, I want you to be able to come here and find it.
Because it’s been one year, I wanted to give you a fun celebration recipe today. These funfetti cupcakes are sweet, simple, and loaded with sprinkles. Combine the colorful sprinkles with a colored cupcake liner and you have the perfect dessert for a celebration!
These cupcakes are delicate and moist. They are not your typical dense yellow cupcake. While there is a time and a place for a denser cupcake, I prefer a funfetti cupcake that is light and airy. To achieve this we need to focus on three things. We need enough butter to richen the batter and inhibit the formation of too much gluten. We want to use the right number of eggs to help form the structure of the cupcake (i.e. hold the cupcake together), but not too many that our cake becomes dense. Finally, it is important to whip air into the batter. When creaming the butter and sugar, make sure to beat them until they are fully combined. Then, add your egg and whip the batter for a good two to three minutes. The batter should lighten and increase in size. What you are accomplishing is adding air into the batter. Relying on chemical leavening (baking powder) alone will not result in a light cake. Proper mixing plus chemical leavening results in a taller airier cake because the carbon dioxide from the leavening process becomes trapped in the air bubbles causing them to expand in size. The result is a cake that is light and buttery with a fine, delicate crumb.
Thank you to all of you for reading my blog! Here’s to the next year of fun baking adventures! Be sure to share a picture of any recipes you make on Instagram or Facebook with the hashtag, #cookiesandcows.
- 1 1/4 cup (180 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, softened
- 2/3 cup + 2 Tablespoons (165 grams) sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons milk
- 1/4 cup (48 grams) sprinkles
- 3/4 cup (6 ounces) unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 cups (500 grams) confectioners' sugar, I usually measure and then sift
- 1/4 cup milk
- Sprinkles for topping
Preheat the oven to 350°
Line a cupcake pan with liners (the recipe makes around 14 cupcakes)
In a medium mixing bowl, combine the flour, baking powder, and salt.
In a large bowl, whip the butter until fluffy using an electric beater.
Add the sugar and cream on low until thoroughly combined.
Add the egg and vanilla and beat on medium until incorporated.
Alternate adding the flour mixture and milk. Add ⅓ of the flour mixture, beat just until incorporated. Then scrape down the sides of the bowl, but don't mix in. Add ½ of the milk, then beat. Repeat with flour, milk, flour.
At the end scrape the sides of the bowl. Then add the sprinkles and gently fold into the batter.
Scoop into cupcake liners, filling each no more than half full. This is approximately 3 Tablespoons of batter per liner.
Bake at 350° for 13-18 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 5 minutes.
Then remove the cupcakes from the pan and place on the wire rack to cool completely.
Using an electric mixer, in a medium mixing bowl, whip the butter on high until fluffy.
Add in the vanilla, confectioners' sugar, and milk.
Whip on high until smooth and fluffy. Remember the frosting should be thick enough to maintain it's structure when piping! You don't want it to fall down after you pipe the perfect swirl!
Place the frosting into a decorating bag fit with a Wilton 1M piping tip for the swirls seen in the above pictures.
Make sure to top with the sprinkles immediately. If the frosting sits too long it will crust and the sprinkles won't adhere. Depending on your speed with using the piping bag, you might want to add the sprinkles after pipping frosting on 2-4 cupcakes.