Homemade Funfetti Cupcakes

Homemade Funfetti Cupcakes is an American recipe that serves 12. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 382 calories. For 72 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 46392 foodies and cooks. A mixture of milk, granulated sugar, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Sallys Baking Addiction. Plenty of people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Homemade Funfetti Cupcakes, Homemade Funfetti Cupcakes, and Homemade Funfetti Cupcakes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.Divide batter among 12 cupcake liners (or 24 mini) and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.For the frosting: in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners'  sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

 

Step by step:

1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave.

2. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.Divide batter among 12 cupcake liners (or 24 mini) and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean.

3. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.For the frosting: in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners'  sugar, cream, and vanilla extract.

4. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes.

5. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.

6. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Nutrition Information:

covered percent of daily need