Homemade Funfetti Cupcakes with Milk Chocolate Frosting

You can never have too many dessert recipes, so give Homemade Funfetti Cupcakes with Milk Chocolate Frosting a try. This recipe serves 12 and costs 76 cents per serving. One serving contains 440 calories, 4g of protein, and 19g of fat. Head to the store and pick up powdered sugar, sprinkles, salt, and a few other things to make it today. 1147 people have tried and liked this recipe. It is brought to you by Sallys Baking Addiction. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. Try Homemade Funfetti Cupcakes & Frosting, Funfetti Cupcakes with Chocolate Cream Cheese Frosting, and Caramel Cupcakes with Milk Chocolate Frosting for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

For the cupcakes: Preheat the oven to 350F. Line the muffin tin with cupcake liners. Set aside.Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla.  While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clearn. Allow cupcakes to cool completely before frosting.For the frosting:  Sift 3 cups powdered sugar & cocoa powder into a medium bowl.  Set aside.On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients.  Be careful so that the dry ingredients do not blow everywhere!  Mix until sugar/cocoa are absorbed by the butter.Turn up mixer to medium speed and add the vanilla and salt.  Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it).Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.

 

Step by step:

1. For the cupcakes: Preheat the oven to 350F. Line the muffin tin with cupcake liners. Set aside.

2. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla.  While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.Divide the batter evenly in the prepared cupcake liners.

3. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clearn. Allow cupcakes to cool completely before frosting.For the frosting:  Sift 3 cups powdered sugar & cocoa powder into a medium bowl.  Set aside.On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients.  Be careful so that the dry ingredients do not blow everywhere!  

4. Mix until sugar/cocoa are absorbed by the butter.Turn up mixer to medium speed and add the vanilla and salt.  Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness.

5. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it).Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.

Nutrition Information:

covered percent of daily need