Funfetti Cupcakes

Ingredients

Funfetti Cupcakes

1. 1 1/4 cup all-purpose flour (162 grams)
2. 1 cup sugar (200 grams)
3. 1 1/2 tsp baking powder (6 grams)
4. 3/4 tsp salt (4 grams)
5. 1/2 cup sour cream, room temperature (128 grams)
6. 1/4 cup vegetable oil (56 grams)
7. 1 Tbsp vanilla extract (12 grams)
8. 1 large egg, room temperature (57 grams)
9. 1/2 cup water (118 grams)
10. 1/3 cup rainbow jimmies / long sprinkles (60 grams)

image credit chelsweets.com

Vanilla Buttercream Frosting

1. 1 cup unsalted butter, room temperature (217 grams)
2. 3 1/2 cups powdered sugar (454 grams) - or a 1 lb bag
3. 1/2 tsp salt (3 grams)
4. 1 Tbsp heavy cream (or whipping cream) (15 grams)
5. 2 tsp vanilla extract (8 grams)

Instructions

Funfetti Cupcakes

1. Begin by preheating oven to 350°F (175°C), and place cupcake liners in baking pans.
2. Add the flour, sugar, baking powder and salt to a large bowl, and gently combine with a large spoon.
3. Next, add in the water, vanilla, egg and vegetable oil, and mix until the batter comes together.
4. Add the sour cream, and gently stir until just combined.
5. Gently fold in the rainbow sprinkles.
6. Fill the cupcake liners about 3-4 way full. Bake for 19-20 minutes, or until a toothpick comes out clean.
7. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

Vanilla Buttercream

1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
2. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
3. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
4. Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
5. Garnish as desired, then enjoy!

Notes

This recipe can also be used to make mini cupcakes! This recipe makes about 40 mini cupcakes, which only need to bake for 10-12 minutes.

For more detail chelsweets.com