Vanilla Funfetti Cupcakes!!!
by Reese Low
2 sticks of softened butter (leave out for around 3 hours)
2 cups cane sugar
2 tsp vanilla extract
4 large eggs + 1 egg yolk (room temperature)
4 cups all-purpose flour
3 ½ tsp baking powder
1 tsp kosher salt
1 ½ cup whole milk
2/3 cup sprinkles
3 sticks of softened butter
1 tsp salt
4 ½ cups powdered sugar
1-2 tbsp of heavy cream
Start by preheating your oven to 350 degrees. Next, beat your softened butter in your mixer for about 1 minute. Next, add in your sugar and vanilla and beat until a soft consistency form (about 1 minute). Next, add in your eggs and beat until combined. In a separate medium bowl, whisk together all of your dry ingredients (flour, baking powder, salt). Add that into your mixing bowl and combine with the rest of your ingredients until a “dough” forms. Next, gradually add in your milk (I like to do ½ cup at a time). Make sure to do this step slowly to avoid splatters. Make sure to scrape the edges of your bowl to ensure that everything is fully combined. Next, line a muffin pan with wrappers. Evenly scoop your batter into the muffin pan. Bake your cupcakes for 18-22 minutes (checking with a toothpick or knife to make sure they are fully cooked). Let your cupcakes cool, then remove them from the pan.
Buttercream: Beat your softened butter for around 3-4 minutes. Next, add in your powdered sugar and salt. Beat until combined, then add in your heavy cream. Next, beat for an additional 4-5 minutes until your buttercream is very smooth and fluffy. Add in more heavy cream if you find your buttercream to be too thick. Add in optional food coloring to the frosting. Scoop your buttercream into a pipping bag with a tip and frost your cupcakes. Top with more sprinkles.
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