Barbie Cupcakes.

Funfetti cupcakes are the absolute best.

They are colorful, bright, and happy.  They can put a smile on your face when you’re having a terrible day.  Mine have been nicknamed “Barbie Cupcakes” because of the obnoxious colors I use for the sprinkles.  I have no issues with this.

When I first found a recipe for homemade funfetti cupcakes back in the spring, I was beyond ecstatic.  As great as box mixes are in a quick pinch, I’m really a bake-it-from-scratch kind of girl.  This recipe will not fail you.

It is really easy, and doesn’t take that long to make.  The buttercream will also make you die and go to frosting heaven. (If that really exists, I would like a ticket next year for my birthday please.)

Homemade Funfetti Cupcakes
Source: CakeSpy
Makes 12 cupcakes

Ingredients for the Batter
1 ¼ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
6 tablespoons unsalted butter, room temperature
1 egg, plus one egg white
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup milk (I used fat-free)
3 to 4 tablespoons of rainbow sprinkles

Heat oven to 350 degrees F. Line a cupcake pan with paper liners.

In a large bowl, sift flour, baking powder and salt. Set aside. With a mixer, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.  Add vanilla and almond extracts. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.

Fill cupcake liners about 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.

Megan’s Perfect Buttercream
Makes enough to fill and frost a 9-inch two-layer cake or 24 cupcakes

2 sticks butter, softened
6 cups powdered sugar
4 tablespoons of milk
1 tablespoon vanilla extract
1 teaspoon almond extract

Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment). Beat slowly at first until everything starts to come together. If you go too fast you will get powdered sugar all over your counter. Don’t do that. Once there is no longer any loose powder, lock the mixer and turn that baby up to 10. Let whip for approximately 5 minutes, until frosting is light and fluffy. Spread on cake as desired.

*Note – To make 24 cupcakes, just double the batter recipe 🙂 Also seriously beat the buttercream frosting on a high speed for 5 to 10 minutes, you will be amazed how light, fluffy, and amazing it turns out!

About Emily

musings of a twenty-something.
This entry was posted in Uncategorized. Bookmark the permalink.

12 Responses to Barbie Cupcakes.

  1. Alicia says:

    YUM! These look fantastic- I think I know where you found them!! I stumbled on them over at a while back. I am so going to have to try these!!

    Here is the recipe link!! 🙂

    ❤ miss ya!

    • Emily says:

      AGHHH THANK YOUUUU ❤ miss you too! lets do something next week possibly? My life will not be an insane mess of work and silly holiday shoppers anymore 🙂

  2. Funfetti from scratch? This is genius. I can’t wait to make them!

  3. Michelle says:

    That last picture is amazing! What camera are you using?? Also, OM NOM NOM.

  4. Kelly says:

    YUM!!! also. I can’t wait to EAT THEM ALL TONIGHT!!!!! WOOHOO!

  5. movesnmunchies says:

    i LOVE funfetti!! the best stuff ever.. and so fun to eat!

  6. Katie H. says:

    These look aahhh mazing! I would like one now, please. Yay for barbie cupcakes! 😀

    I dig the new camera!

  7. Pingback: mental roadblocks | finding a new life through food.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s