Homemade Funfetti Cupcakes
 
 
An easy homemade version of funfetti cupcakes - soft and fluffy vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting.
Serves: 12 regular or 24 mini-sized cupcakes
Ingredients
  • 1 and ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • ⅓ cup yogurt Greek yogurt or sour cream, room temperature
  • ¾ cup milk of your choice, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup rainbow jimmies/sprinkles (not nonpareils)
  • Vanilla Buttercream
  • 1 cup unsalted butter, softened to room temperature
  • 3 cups confectioners' sugar
  • 2-3 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon of salt
Directions
  1. Preheat oven to 350 F degrees. Line muffin tin with 12 cupcake liners or a mini muffin tin with 24 cupcake liners. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large microwave-safe bowl, melt butter in the microwave. Remove when warm and whisk in sugar for about 20 seconds. Slowly whisk in egg, then yogurt, milk, and vanilla extract until combined. Slowly fold in dry ingredients until no lumps remain. Batter will be thick. Gently fold in sprinkles, but do not overmix because the color will bleed from the sprinkles.
  4. Divide batter evenly among cupcake liners.
  5. For regular cupcakes, bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
  6. For mini cupcakes, bake for 8-9 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool completely before frosting.
  8. For the frosting:
  9. Using your stand mixer or a hand mixer, beat the softened butter on medium speed for about 4 minutes, until smooth and creamy. With the mixer on low speed, slowly add in confectioners’ sugar. Once the confectioners' sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 3 minutes. Switch to low speed and add in vanilla and 1 tablespoon of heavy cream until combined. Switch to medium-high speed and beat until frosting is smooth and fluffy. You can add additional 1-2 tablespoons of heavy cream to reach desired consistency
  10. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
Notes
Barely adapted from Sally's Baking Addiction
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/homemade-funfetti-cupcakes/