Confetti Funfetti Cupcakes
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Soft, cloud-like, funfetti cupcakes are so easy to make and taste much better than the boxed stuff. Topped with a delicious vanilla meringue buttercream that complements the cupcakes perfectly, without being overly sweet! And sprinkled with colorful confetti to finish!
I am dying over here. I cannot stop thinking about these adorable, soft, cloud-like, cupcakes that are studded with colorful sprinkles and swirled with vanilla meringue buttercream frosting. And topped with more sprinkles! Somebody. Help. Me. This funfetti cupcake recipe is a keeper! It tastes much better than the cake-mix stuff and is just as easy to make!
I’ve always been a cake person. Ice cream ain’t got nothin’ on that stuff.
Don’t get me wrong – I quite frequently (maybe a little too frequently) indulge in both cake and ice cream. But if given the choice, I will without a doubt, choose cake. And if they’re cupcakes, thats even better! Who can resist?
After chocolate, funfetti cupcakes are my favorite. And would you believe my husband had never tried them? Gasp. He just couldn’t get past the chocolate ones to give anything else a try! So ironically, he went to the gym, and I whipped up a batch of funfetti cupcakes.
FUN FACT: I used to wish my parents had named me ‘sprinkles’ when I was younger. It’s probably for the best they didn’t. But my
love obsession for sprinkles hasn’t faded. ♥ If you’re following me on Instagram, you probably saw the nail-polish that inspired these cupcakes.
These sprinkles are called rainbow jimmies. They’re a lot less finicky than the non-pareils. Those tend to bleed color very quickly when you mix them in a batter-y situation. You want to use jimmies so you don’t end up with a retro tye-died cupcake. (Side note: ironically, ‘rainbow jimmies’ sounds like a name for a baker in the 70’s).
Flour: Our flour of choice for this recipe is cake-flour. Why? Because cake flour is going to give us that perfect tender texture. All-purpose flour is perfect for most recipes but when it comes to having a light, airy cupcake, like funfetti, the cake-flour is definitely the way to go.
Don’t have cake flour? Make it at home! Start with 1 cup + 5 tablespoons all purpose flour + 3 tablespoons corn starch. Sift the two together and you have 1 and 1/2 cup of cake flour.
This recipe calls for buttermilk. Don’t have buttermilk? Place 1 teaspoon of vinegar at the bottom of a 1/2 cup measuring cup. Add enough milk to make a 1/2 cup. Let sit 5 minutes.
Butter and the eggs: Both should be at room temperature. My butter is a little too liquidy in the picture. I live in Texas, it literally takes seconds for this to happen. Especially when pictured next to a window! Needless to say, I stuck the butter back in the fridge for a few minutes before using it!
Sift together the cake-flour, baking powder, and salt. Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs one at a time waiting until each egg has been incorporated completely. Add the vanilla extract. Turn the mixer off. Add 1/3 of the dry mixture, mix using a spatula. Add half the buttermilk and continue to alternate ending with the flour mixture. Add the sprinkles and fold gently.
Divide the batter into a cupcake baking tray lined with paper liners. Bake for 13 – 16 minutes. Mine were done in 14 minutes. But I would start checking as early as 12. Insert a toothpick to check. It should have a few crumbs on it without being wet. Remove from the oven. Let cool in tray for 5 mintues. Remove to a wire cooling rack. Let cool completely before frosting. You want to wait at least an hour.
2 things I want to mention: 1.) In my buttercream recipe, I use meringue powder. Meringue powder is dried egg whites mixed with cornstarch. It gives frosting that smooth texture and stability. Stability helps when piping the frosting. It also gives the frosting this iridescent sheen. Which is super cute. Meringue powder is pretty cheap at about $5 per container. I bought a large size and have never run out! You can purchase meringue powder here. It’s also sold at most craft stores and baking supply marts.
To make the buttercream: Beat the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the sifted confectioners sugar, meringue powder, vanilla extract, and salt all at once beat on low speed until smooth. Add the half and half and beat the frosting until light and creamy. I used a Wiltons 2M tip to pipe my frosting.
One bite into these funfetti cupcake /vanilla meringue buttercream duo will have you loving sprinkles all over again. These are one of my favorite types of cupcakes!
Sprinkles make the world a better place, 1 cupcake at a time.
For the cupcakes:
- 1 and 1/2 cups cake flour*
- 1 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk*
- 2 teaspoons vanilla extract
- 6 tablespoons rainbow jimmies
For the vanilla meringue buttercream:
- 1/2 cup (1 stick) unsalted butter
- 3 cups + 2 tablespoons powdered sugar
- 1 tablespoon meringue powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons half and half
- Sprinkles, for decorating
- For the cupcakes: Place a rack in the center of the oven and preheat the oven to 350 degrees. Line a cupcake tray with 12 paper liners, set aside. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, cream the butter and the sugar. Add the eggs one at a time, waiting until the egg is completely mixed before adding the next. Add the vanilla, let mix completely. Remove the bowl from the mixer and manually stir in 1/3 of the cake flour mixture. Then add 1/2 the buttermilk. Continue to alternate until all the ingredients are mixed. Fold the rainbow jimmies into the batter. Do NOT overmix. Distribute batter evenly into each paper liner. I used a 1/4 cup measuring cup (it fills liners 3/4 full). Bake cupcakes for 13 - 16 minutes. Check at 12 minutes. Insert a toothpick to check, it should have crumbs but no liquid batter on it. Let cool on baking tray for 5 minutes. Move to a wire rack to cool completely.
- To make the vanilla meringue buttercream: In the bowl of an electric mixer at medium-high speed, beat the butter until creamy. Turn the mixer speed down to low and add the confectioners' sugar, meringue powder, vanilla extract, and salt. When the ingredients are mixed, add the half and half and beat until the frosting turns light and creamy. If frosting is too thick, add 1 additional teaspoon of half and half. If frosting is too thin, add 2 tablespoons of confectioners' sugar. I used this tip to pipe the frosting. Decorate with sprinkles.
- Store cupcakes for 3 days at room temperature in an airtight container or up to 5 days in the refrigerator.
- To make cake-flour: sift together 1 cup + 5 tablespoons all purpose flour and 3 tablespoons cornstarch.
- To make buttermilk: Add 1 teaspoon of vinegar to the bottom of a measuring cup add milk till it hits the 1/2 cup mark. Let sit 5 minutes.
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