Homemade Funfetti Cupcakes
By: Sweet Peony
Published: Tuesday, October 11, 2011 - 3:04pm

Ingredients




For Cupcakes:
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1/3 cup milk
1/4 cup assorted colored sprinkles + more for sprinkling on frosting
For Buttercream:
2 sticks butter, softened but cool
3 cups powdered sugar, sifted
2 teaspoons clear vanilla extract (to help maintain bright white color)
1 tablespoon heavy cream or milk (if needed)

Preparation

1 For Cupcakes: Preheat oven to 350 degrees F.  Line a cupcake pan with liners. 2 Combine dry ingredients in a bowl and set aside. 3 In the bowl of an stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter and sugar on medium-high until lightened in color and fluffy, about 3 minutes.  Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.  Add vanilla and mix until combined. 4 Reduce mixer speed to low and add the dry ingredients in two batches, alternating with the milk and mixing just until incorporated.  Fold in sprinkles with a rubber spatula. 5 Fill the cupcake liners about 2/3 full.  Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.  Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely. 6 Frost with vanilla buttercream and top with sprinkles. 7 For Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter on medium-high until fluffy, about 3-4 minutes. 8 Reduce mixer speed to low and gradually add the powdered sugar. 9 Add vanilla then increase mixer speed to medium-high, beating 2-3 minutes, scraping the bowl as needed. 10 If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until desired consistency is reached.  If the frosting is to thin, gradually add powdered sugar until it thickens. 11 Frost cupcakes as desired and top with sprinkles.