Makes about 12 cupcakes
For funfetti cupcakes
1-1/4 cups AP flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp butter, room temperature
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract
1/2 cup milk or half-and-half instead
2 tbsp rainbow sprinkles
For vanilla buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
To make cupcakes—Preheat oven to 350F.
Line cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make buttercream—In a stand mixer, fitted with flat beater, beat butter until creamy, about 2-3 minutes. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want.
To make swirl buttercream - You will need gel food coloring and a disposable piping bag or Zip Lock Gallon Bag. Using a toothpick, draw a line with one color from the tip of the bag (where the piping tip goes, up the sides of the bag 3/4 way up. Do the same thing with one or more colors. Then gently put vanilla buttercream into the bag and start piping. Garnish with more rainbow sprinkles.
Originally from Clara of iheartcuppycakes
Copied recipe and picture from Mermaid Sweets
This came from Iheartcupcakes's post about Thank You cupcakes. They all look delicious and great ideas for future celebrations and gifts.
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