RECIPE
Funfetti Cupcakes
Growing up funfetti cupcakes from a box were always a favorite of mine. Today we are throwing out the cupcake box mix and making my homemade funfetti cupcakes. When I had my bakery, funfetti cupcakes were always a customer favorite and now you have my very own recipe.
These are by far one of my favorite recipes and a favorite of Isabella too. She gobbles everything funfetti. (I wonder where she gets that from)
Here are some tips to help you make the best cupcakes. First use a greaseproof liner, my favorite are from Shop Sweets and Treats. These helps to keep the cupcakes moist and the butter or oil from leaking through. A good sprinkle is a must, not al sprinkles well. I prefer to use dye from Supernatural or Watkins. I found that these taste the best and bake the best.
One of my favorite things about funfetti cupcakes is that you can gear towards any holidays, like Christmas, Memorial Day, Halloween or Birthday. The best way to is change the color of sprinkles and your cupcake liners to go with the theme you want. It is the little details that can make a little difference and make any occasion special.
That’s the Dish from my Kitchen ????
Billie
Ingredients
- 1 ¼ cup all purpose flour spooned and level
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup Daisy Sour Cream
- ¼ cup milk
- ½ cup unsalted butter room temperature
- ¾ cup sugar
- 1 egg and 1 egg white room temperature
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- 1/3 cup sprinkles
- Buttercream-1 ½ cups unsalted butter room temperature and ½ cup brown butter room temperature, 5 cups of sifted powdered sugar, 2 tsp vanilla extract.
Directions
- In a medium bowl whisk together flour, baking powder, baking soda and salt, set aside.
- In a small bowl whisk together milk and sour cream, set aside.
- Cream the butter and sugar together for 3 minutes on medium speed until light and fluffy.
- Add egg and egg white, mix until combined. Make sure to scrape down the sides of the bowl.
- Add vanilla extract and almond extract and mix until combined.
- Add half of the flour mixture, mix on low speed.
- Add milk mixture and mix until combined.
- Add remaining flour mixture, mix until just combined.
- Add your favorite sprinkles, click here for my favorite sprinkles and cupcake liners
- Bake for 17-19 minutes or until done.
- Cool cupcakes for 10 minutes before removing my cupcake pan.
- Place cupcakes in the refrigerator to cool and chill for about 45 minutes.
- While cupcakes are chilling, make buttercream.
- Decorate as desired, I used tip 1M from wilton to make my swirls.
- Cupcakes will stay fresh for 3 days.
Tips & Recommendations
Make sure your butter, eggs, milk and sour cream are room temperature. Use a good cupcake liner, that is grease proof, this helps with keeping the cupcakes moist.
