by Austin Carter
New Recipe
PREP TIME - 45minutes COOK TIME - 20minutes ADDITIONAL TIME - 5minutes TOTAL TIME - 1hour 10minutes COURSE - Dessert CUISINE - baking SERVINGS - 12 CALORIES - 476 kcal
– Cupcake pan – Cupcake liners – Medium-sized bowl – Large mixer bowl – Whisk attachment (for mixer)
Funfetti Cupcakes – 1,1/4 tsp baking powder – 2 large eggs, divided – 3/4 cup sugar – 1,1/2 cup vanilla extract – 1/4 cup sprinkles – 1,1/4 cup all-purpose flour – 1/4 tsp salt
– 6 tbsp unsalted butter, room temperature – 1,1/2 tbsp vegetable oil – 1/2 cup milk Vanilla Buttercream Frosting – 1 cup unsalted butter, room temperature – 1 tsp vanilla extract – Pinch or two salt – 4 cups powdered sugar – 2-4 tbsp water or heavy cream – Sprinkles
– Preheat oven to 350°F (176°C) and prepare cupcake pan with liners. – Combine flour, baking powder, and salt in a medium bowl; set aside. – Cream butter, sugar, oil, and vanilla in a large mixer bowl until light and fluffy. – Add egg yolks one at a time, mixing well after each addition.
– Alternate adding dry ingredients and milk to the batter, mixing until combined. – In a separate bowl, whip egg whites until soft peaks form. – Gently fold half of whipped egg whites into batter, then fold in remaining whites and sprinkles. – Fill cupcake liners 3/4 full and bake for 15-18 minutes.
– Allow cupcakes to cool on a rack. – For frosting, beat butter until combined, then gradually add powdered sugar, vanilla, and water or cream until desired consistency. Pipe onto cooled cupcakes and decorate with sprinkles.