Funfetti Cupcakes
Print Recipe
Ingredients
- ½ cup unsalted butter softened
- ¾ cup sugar
- 2 eggs
- ½ cup milk
- 2 teaspoon vanilla
- 1 ½ cup flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup rainbow sprinkles
Forthe frosting
- 1 cup unsalted butter softened
- 4 cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2-3 tablespoons milk
- Rainbow sprinkles to decorate
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners and set aside.
- In the bowl of a stand mixer, combine the sugar and softened butter. Cream until smooth.
- Add in the eggs, milk and vanilla. Mix until combined, scraping down the sides often.
- Add in the remaining dry ingredients - flour, baking powder, and salt. Mix well, scraping the sides as needed.
- Fold in the sprinkles.
- Divide the batter between each of the cupcake liners, filling about ½-⅔ full.
- Bake in the preheated oven for 14-16 minutes or just until starting to golden and center is set. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar.
- Mix on low until combined.
- Add in the remaining powdered sugar and the milk and mix on low until combined.
- Bump up the speed to medium and whip for about another minute or until light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once cupcakes are cool, pipe a mound of frosting on each cupcake and sprinkle with additional rainbow sprinkles to decorate.
Notes
Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
Private Notes
Servings: 16 cupcakes
