FUNFETTI CUPCAKES

Who doesn’t like funfetti cupcakes?  They are Lauren’s favorite so I went to the Brown Eyed Baker’s blog, and these were listed in her top ten favorite cupcakes.  I knew I had a winner and as usual her cupcakes are flavorful and moist.  For the first time though I wasn’t blown away by her buttercream frosting, so I have instead listed a more flavorful frosting.  These were taken to a crawfish boil at Zeke and Kenzie’s, and I swear I don’t remember seeing so many children 3 years old and younger in one place in a very long time!  I did hear one Dad say to his young daughter “Look me in the eye and say I agree not to have another cupcake.”  He actually made her stand there until she said I agree! – Awww Dad :-(

1-3/4 c. cake flour

1-1/4 c. all purpose flour

1-3/4 c. sugar

2-1/2 t. baking powder

1 t. kosher salt

1 c. unsalted butter, at room temperature, cut into ½” cubes

4 eggs

1 c. whole milk

2 t. vanilla extract

½ c. rainbow sprinkles (approximately 1 bottle)

Preheat oven to 350 degrees.  Line a cupcake pan with paper liners.

In the bowl of a stand mixer, add the flours, sugar, baking powder and salt and mix together on low speed for one 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.  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 the batter is smooth, scraping the sides of the bowl as needed.  Using a rubber spatula, gently stir in the sprinkles.

Fill the liners two-thirds full (about ¼ c. of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean.  (My oven took 15 minutes so be sure and don’t overbake them.)  Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

Frosting:

1 c. unsalted butter, room temperature

4 c. powdered sugar, SIFTED

¼ t. table salt

1 TB vanilla extract

Up to 4 TB whole milk or heavy cream

Rainbow sprinkles, for decorating

Beat the butter for a few minutes with a mixer with the paddle attachment on medium speed.  Turn the mixer speed to the lowest setting and slowly add the powdered sugar until the sugar has been incorporated with the butter.  Increase the mixer speed to medium and add the vanilla extract, salt, and 2 TB of milk or cream and beat for 3 minutes.  If you want a thinner frosting add more milk/cream 1 TB at a time.

Either spread the frosting on the cupcakes or pipe it on and garnish with additional sprinkles.  Store them in an airtight container at room temperature for up to 3 days.