Ingredients: |
Ingredients: Cupcakes:
1 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, room temperature
1 large egg + 1 egg white, room temperature
1 teaspoon vanilla extract
1/2 cup milk or half-and-half
2 tablespoons rainbow sprinkles
Vanilla Buttercream:
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
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Directions: |
Directions:Preheat oven to 350º
Line a 12-cup muffin tin with paper or foil liners.
Make the Cupcakes:
In a large bowl, sift flour, baking powder and salt; set aside.
In a stand mixer, fitted with flat beater, 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.
Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with flour mixture.
Fold in rainbow sprinkles.
Fill cupcake liners about 1/2 to 2/3 full and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
Remove from pan and cool completely on wire rack before frosting.
Make the Buttercream:
In a stand mixer, fitted with flat beater, beat butter until creamy, about 2-3 minutes.
Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined.
Add more powdered sugar until you get to the consistency you want.
Frost cupcakes with vanilla buttercream and garnish with rainbow sprinkles. |
This recipe for Funfetti Cupcakes is from