Funfetti Cupcakes

From the home of: Whitney Switzer, from the girl who ate everything

Notes:

recipe here or follow below

Ingredients:

Cupcakes:

1 ¾ cups cake flour, (see note for easy substitution)

1 ¼ cups all-purpose flour

1 ¾ cups granulated sugar

2 ½ teaspoons baking powder

1 teaspoon salt

1 cup unsalted butter, (2 sticks, room temperature)

4 eggs, room temperature

1 cup whole milk

2 teaspoons vanilla extract

½ cup rainbow sprinkles

Buttercream:

1 cup unsalted butter, (2 sticks softened, not melted)

3-4 powdered sugar, sifted

¼ teaspoon salt

1 tablespoon vanilla extract

Up to 4 tablespoons heavy cream, half and half, or milk

Process:

Step 1

For the Cupcakes: Bring the unsalted butter and eggs to room temperature; combine the milk and vanilla in a liquid measuring cup. Preheat the oven to 350 degrees F. Prepare cupcake pan with 24 liners.

Step 2

In a mixing bowl with the paddle attachment, add the flours, sugar, baking powder, and salt; mix on low-speed for 1 minute. Then add the butter a little at a time keeping on low-speed. It will begin to look like coarse sand.

Step 3

Continuing on low-speed add the eggs one at a time. Very slowly, a few tablespoons at a time, add in the milk and vanilla. Increase the speed of the mixer to medium and beat for 2 minutes, until batter is smooth. Remove the bowl from the mixer and using a rubber spatula, gently fold in the sprinkles.

Step 4

Fill the liners two-thirds full and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Do not overbake! Cool in the pan for 10 minutes and remove to cool completely on a wire rack.

Step 5

For the Frosting: In a mixer, using the paddle attachment, beat the butter on medium speed.

Step 6

Turn off the mixer and add 3 cups of the sifted powdered sugar and mix until the sugar is incorporated. It will look clumpy!

Step 7

On medium speed, add the vanilla extract, salt, and 2 tablespoons of the heavy cream and beat for 2-3 minutes, until it is whipped, fluffy, and creamy.

Step 8

If your frosting needs more stiffness (or you like it a little sweeter), add more sifted powdered sugar, a little at a time. If it needs to be thinned out, add remaining heavy cream, 1 tablespoon at a time.

Step 9

Frost cooled cupcakes and add additional sprinkles on top. I used a Wilton 2D tip for these cupcakes.