Funfetti Buttery Vanilla upcakes

Funfetti Cupcakes

• Yield: 24 cupcakes
• Prep Time: 20 minutes
• Cook Time: 15 to 20 minutes
• Total Time: 1 hour

A homemade version of funfetti cupcakes - buttery vanilla cupcakes 

loaded with sprinkles and topped with 

vanilla buttercream frosting.

Ingredients:

For the Cupcakes:

• 1¾ cups cake flour
  1¼ cups all-purpose flour
  1¾ cups granulated sugar
  2½ teaspoons baking powder
  1 teaspoon kosher salt
  1 cup unsalted butter, at room temperature, cut into ½-inch cubes
  4 eggs
  1 cup whole milk
  2 teaspoons vanilla extract
  ½ cup rainbow sprinkles

For the Vanilla Buttercream Frosting:

• 2 cups unsalted butter, at room temperature
  5 cups powdered sugar
  2 tablespoons vanilla extract
  Rainbow sprinkles, for decorating

Directions:

1. Make the Cupcakes: 

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles. 
   
   
   
4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

5. Make the Frosting: 

• Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. 
• Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. 
• Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
• Frost the cupcakes as desired (I used the Ateco #808 decorating tip) and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

•  Serve as needed, Enjoy!...

Recipe adapted from Cookies and Cups