Important Question of the Day: Team Cake or Team Cupcake?
To be honest, my allegiance switches back and forth between the two. When I’m out at a restaurant or bakery, I almost always opt for cake. The frosting to cake ratio is slightly higher, which I love. But forget about making a cake at home. Cakes always intimidate me! I’m firmly in Team Cupcake when it comes to baking at home.
One of my friends recently celebrated his birthday with a potluck dinner, and I think no birthday celebration is complete without cake. And the more sprinkles on this cake, the better.
Cupcakes are easy to make at home for a birthday or celebration. They don’t take too long to bake, making them even possible on a weeknight. They look great rolled in chopped nuts or sprinkles, so there’s no need for the frosting to look perfect.
This funfetti cupcake recipe is perfect for celebrating the birthdays of all the kids (and kids at heart) in your life. These cupcakes appeal to both kids and adults, leaving everyone wanting another.
In case you are looking for an easy chocolate cupcake recipes, check out my other birthday inspired post here.
Easy Funfetti Cupcakes
2 teaspoons vanilla extract
1 1/3 cups sugar
12 tablespoons butter, melted and slightly cooled
1 1/4 cups buttermilk
3/4 cups sprinkles, choppedFrosting:
1 1/2 cups butter at room temperature
3 cups confectioners’ sugar
2 tablespoons of milk
2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups rainbow sprinklesAdjust oven rack to middle position and pre-heat oven to 325 degrees. Line 2 standard muffin tins with paper or foil cupcake liners.
Whisk flour, baking soda, and salt in a medium bowl until combined. Whisk eggs and vanilla in large bowl until well blended.
In steady stream, pour sugar into eggs, whisking constantly. Gradually whisk in melted butter, then add buttermilk. Add one-third of dry ingredients to bowl with wet ingredients. Using whisk, gently combine; a few streaks of flour should remain.
Repeat twice with remaining dry ingredients. Add sprinkles. Continue to stir gently with whisk until most lumps are gone. Do not overmix.
Fill cupcake liners about two-thirds full. Bake, with tins side by side on middle rack, until cupcakes just begin to color and toothpick inserted into center comes out clean, 18 to 22 minutes. Cool pans on wire racks for 5 minutes, then remove cupcakes from pans, place back on rack, and cool to room temperature before frosting.
Using electric mixer, beat butter in large bowl until fluffy, about 30 seconds. With mixer on low speed, add sugar, 1 cup at a time, and mix to combine. Increase speed to high and beat until pale and fluffy, about 1 minute.
Reduce speed to medium-low and add milk, vanilla, and salt. Increase speed to high and beat until fluffy, about 30 more seconds.
To Frost Cupcakes:
Place sprinkles into a bowl. Spoon a couple of tablespoons of frosting on top of cupcake, and then use an offset spatula (or knife) to smooth out frosting all over cupcake. Roll cupcake in sprinkles.
Repeat for all of the cupcakes!
Sing happy birthday!