Funfetti Vanilla Cupcakes with Chocolate Frosting
By srumbel
It has been cupcake mania here all week! But 36 cupcakes later and I have delicious Funfetti Vanilla Cupcakes with Chocolate Frosting to share with you. These will put you in a party mood. There are funfetti sprinkles inside the cupcake batter and all over the frosting and incidentally ALL over my kitchen floor. But it is totally worth it because cupcakes make everything better. They are the perfect cake for a birthday party, baby shower or any fun-filled celebration. Sprinkles are just TOO fun.
from sweetestmenu.com
Ingredients
- Funfetti vanilla cupcakes
- 175 grams (1 and 1/4 cups) plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 150 grams (3/4 cup) caster sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 120 ml (1/2 cup) buttermilk
- 35 grams (1/4 cup) funfetti pieces
- Chocolate frosting
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 435 grams (3 and 1/2 cups) powdered or icing sugar
- 3 or 4 tablespoons milk
- 20 grams (1/4 cup) cocoa powder
- Extra funfetti pieces for sprinkling
Preparation
Step 1
Preheat the oven to 180C (360 F). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, baking soda, baking powder and then add the sugar - give it a stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is JUST melted. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined. Then gently stir through the sprinkles. Try not to overmix so your cupcakes stay light and fluffy!
Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 16-18 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely. Check them regularly as overbaking may make the cupcakes dry.
To make the chocolate frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Add the cocoa powder and beat again. Add a tablespoon of milk if needed - I added about 4 tablespoons of milk in total but watch out that you don't make the icing too wet as it will be harder to pipe. It should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag and a large star tip. Top each cupcake with a handful of funfetti pieces.
Makes 12 cupcakes