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homemade funfetti cupcakes + vanilla buttercream frosting

March 20, 2014

CPC3

 

RECIPE:

  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/3 cup sprinkles

VANILLA BUTTERCREAM

  • 1 cup (2 sticks) unsalted butter
  • 3-4 cups powdered  sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • salt, to taste

CPC2

DIRECTIONS:

1. Preheat oven to 350F degrees.

2.Line muffin tin with 12 cupcake liners. Set aside.

3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

4. In a large microwave-safe bowl, melt butter. Whisk in sugar – mixture will be gritty. Chill in the refrigerator for 4 minutes.

5. Stir in egg,  milk, and vanilla extract until combined. Slowly mix in dry ingredients until smooth. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

6.Divide batter among 12 cupcake liners and bake for up to 16-20 minutes. Allow to cool.

CBC4CBC5

To make the frosting, beat softened butter on medium speed with an electric mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3  minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Frost cooled cupcakes and top with sprinkles.

CPC1

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