Funfetti Cupcakes for my Blogaversary and a Giveaway

Funfetti Cupcakes for my Blogaversary and a Giveaway might be a good recipe to expand your side dish recipe box. For $1.01 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 367 calories. This recipe serves 12. If you have vanilla bean paste, buter, colored sprinkles, and a few other ingredients on hand, you can make it. 17 people have made this recipe and would make it again. It is brought to you by The Baker Chick. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Similar recipes include Celebrate with Tie-Dyed Funfetti Cupcakes {Giveaway}, Raspberry Creme-Filled Cupcakes and a Pillsbury Funfetti Starter Kit GIVEAWAY, and mini brown butter funfetti cupcakes + brown sugar buttercream {giveaway}.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.Cream butter and sugar in the bowl of an electric mixer until fluffy, and pale about 3 minutes. Scrape down the bowl and add eggs and vanilla and beat until combined. Combine dry ingredients in a separate bowl. Alternate adding the dry ingredients and milk gradually, mixing only until just combined. Don't over mix! Fold in the sprinkles and pour into cupcake tins - filling them 2/3 of the way. Bake for 18-20 minutes. Let cool, then frost.In a large bowl, cream the butter until it is fluffy and pale. Gradually add the powdered sugar and beat until it is well combined and thick. Add the vanilla paste and 1 tsp at a time of milk until the frosting is a creamy and good spreading consistency. Pipe/Spread on cupcakes and top with sprinkles.

 

Step by step:

1. Preheat oven to 350 degrees F.Cream butter and sugar in the bowl of an electric mixer until fluffy, and pale about 3 minutes. Scrape down the bowl and add eggs and vanilla and beat until combined.

2. Combine dry ingredients in a separate bowl. Alternate adding the dry ingredients and milk gradually, mixing only until just combined. Don't over mix! Fold in the sprinkles and pour into cupcake tins - filling them 2/3 of the way.

3. Bake for 18-20 minutes.

4. Let cool, then frost.In a large bowl, cream the butter until it is fluffy and pale. Gradually add the powdered sugar and beat until it is well combined and thick.

5. Add the vanilla paste and 1 tsp at a time of milk until the frosting is a creamy and good spreading consistency. Pipe/

6. Spread on cupcakes and top with sprinkles.

Nutrition Information:

covered percent of daily need