Side Pannel
Sprinkles Cupcakes
Sprinkles Cupcakes
- Recipe Submitted by maryjosh on 10/07/2016
Ingredients List
- FUNFETTI CUPCAKES
- 1 and ⅓ cup all-purpose flour
- ⅓ cup cornstarch
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature*
- ¼ cup yogurt (Greek or regular, plain or vanilla, any fat content)
- ¾ cup milk (any)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup sprinkles (not nonpareils)
- FUNFETTI BUTTERCREAM
- 1 cup (2 sticks) unsalted butter, softened
- 1 pound (approximately 4 cups) powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup milk or cream
- salt (to taste)
- ¼ cup sprinkles (not nonpareils)
Directions
FUNFETTI CUPCAKES
Preheat oven to 350ºF. Line a standard cupcake pan with cupcake liners and set aside.
In a medium size bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
In a large microwave safe bowl, melt the butter in the microwave. Whisk in sugar, eggs, yogurt, milk, vanilla extract, and almond extract until smooth.
Pour dry ingredients into wet ingredients and mix gently with a spatula until combined and no lumps remain. Stir in sprinkles slowly.
Fill cupcake liners ¾ of the way full (I like to use an ice cream scoop with a thumb trigger) and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack before decorating.
FUNFETTI BUTTERCREAM
In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
With the mixer on low, add in the powdered sugar, vanilla extract, almond extract and milk or cream. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. Add salt to taste. Stir in sprinkles carefully with a spatula. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
Fill a piping bag (or a large zip top bag with the corner snipped off) with frosting and decorate your cupcakes. If you want a fancier pipe, use a Wilton 1M tip. More sprinkles on top are optional. Cupcakes stay fresh in an airtight container at room temperature up to 3 days.
Preheat oven to 350ºF. Line a standard cupcake pan with cupcake liners and set aside.
In a medium size bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
In a large microwave safe bowl, melt the butter in the microwave. Whisk in sugar, eggs, yogurt, milk, vanilla extract, and almond extract until smooth.
Pour dry ingredients into wet ingredients and mix gently with a spatula until combined and no lumps remain. Stir in sprinkles slowly.
Fill cupcake liners ¾ of the way full (I like to use an ice cream scoop with a thumb trigger) and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack before decorating.
FUNFETTI BUTTERCREAM
In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
With the mixer on low, add in the powdered sugar, vanilla extract, almond extract and milk or cream. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. Add salt to taste. Stir in sprinkles carefully with a spatula. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
Fill a piping bag (or a large zip top bag with the corner snipped off) with frosting and decorate your cupcakes. If you want a fancier pipe, use a Wilton 1M tip. More sprinkles on top are optional. Cupcakes stay fresh in an airtight container at room temperature up to 3 days.
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