funfetti cake + from scratch icing

Apr
2015
16

posted by on baking, homemade

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Funfetti cupcakes

My friend Hayley requested Funfetti cake for her birthday a few weeks ago. Normally you’d go out, buy a box of cake mix and a tub of frosting and call it a day. I wanted to make the whole thing from scratch so I went searching through a bunch blogs and found this perfect little recipe. The result is a balance between a not too sweet, slightly dense cupcake and a delicious, light frosting to top it all off! Besides, life is more fun when you’re buying a tube of jimmie sprinkles! The cake recipe makes a little over a dozen cupcakes!

The frosting will make a lot. I stored half in a freezer baggie in the freezer for another time.

Here’s what you’ll need:

For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ teaspoon salt
  • 1 stick unsalted butter, melted
  • 1 ¼ cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¾ cup buttermilk (I mixed ¾ cup regular milk + 1 tsp white vinegar and let sit for 5 minutes)
  • ½ cup sprinkles
  • cupcake liners

For the frosting:

  • 2 sticks unsalted butter, softened
  • ¼ tsp. salt
  • 4-5 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons heavy whipping cream
  1. Preheat oven to 350 degrees. Line cupcake tins with liners
  2. Whisk flour, baking powder + salt in a medium bowl
  3. Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract.
  4. Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix! Stir in sprinkles.sprinkles and cake batter
  5. Divide batter among liners, filling 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 15, so check at 10 and go from there) Cool completely before frosting.cupcake batter in the liners
  6. To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added. I only used 4 cups. Beat in vanilla extract and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
  7. Frost cupcakes using a pastry bag or ziplock bag with a small corner cut!
    frosted cupcake!

thanks to Crazy For Crust for this great recipe! 

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