Funfetti Cupcakes

Who doesn’t love funfetti? It just so happens to be the first cake I made, which was back when I was a junior in college. Of course my definition of making something at that time involved boxed funfetti cake mix. At this stage in my baking life, I avoid boxed mixes, but I am not willing to give up funfetti so I’ve decided to start making it from scratch. I brought these to a 4th of July BBQ and they made a great addition (the batter also made a great addition to my stomach while I was baking…there’s just something so spectacular about it).

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Recipe adapted from here.

Ingredients (makes 12 cupcakes)
Cupcakes-
3/4 cup flour
3/4 cup cake flour (make your own by following these directions)
1 1/2 teaspoon baking powder
1/2 cup butter, softened
3/4 cup + 2 tablespoons sugar
1 large egg
2 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup + 3 tablespoons milk
1/4 cup (+ extra for sprinkling on top) rainbow sprinkles

Frosting-
1 cup butter, room temperature
3 cups powdered sugar
1 1/2 – 2 tablespoons heavy cream
1 teaspoon vanilla

1. Preheat your oven to 350 degrees. Prepare your pan with 12 cupcake liners.

2. Mix the two flours and the baking powder in a bowl and set aside.

3. In your electric mixer fitted with the paddle attachment, beat the butter and sugar for a minute or two until it is fluffy. Add egg, and then the egg whites. Scrape down the sides and add the vanilla and almond extract. Now alternating, add the flour mixture and milk. Stop mixing as soon as it is all incorporated. Now, add the sprinkles and mix with a spatula (if you do the mixer at this stage you may break up the sprinkles).

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4. Drop the batter into the 12 muffin tins. You want each to be about 3/4 full. Bake for 17-19 minutes, until a toothpick comes out clean. Let the muffins cool in the pan until they’re cool enough for you to remove them with your hands. Then let them cool on a wire rack. Once they have totally cooled (2-3 hours later), you will want to frost them.

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5. To make the frosting, mix the butter in your electric mixer with the paddle attachment going at a high speed. Do this for several minutes, stopping occasionally to scrape down the sides. Once it is nice and fluffy, add the powdered sugar, heavy cream, and vanilla and mix until fluffy again.

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6. Once the frosting is done and the cupcakes have cooled completely, go ahead and frost them. If you have a frosting bag and tips, you can use those, or you can just use a knife. Once you have frosted all of the cupcakes, I recommend topping them with some additional sprinkles.

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