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
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!