Funfetti Cupcakes

The recipe Funfetti Cupcakes can be made in approximately 45 minutes. This dessert has 388 calories, 3g of protein, and 16g of fat per serving. For 59 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. 77 people were glad they tried this recipe. It is brought to you by Crazy for Crust. A couple people really liked this American dish. If you have rainbow sprinkles, butter, sugar, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so awesome. Similar recipes are Funfetti Cupcakes, Funfetti Cupcakes, and Funfetti Cupcakes for Two.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°. Line muffin tins with liners and set aside. Whisk flour and baking powder in a medium bowl. Set aside. Beat butter and sugar with an electric mixer until fluffy. Add eggs and vanilla and beat until combined. Add half the dry ingredients to the wet and mix just until combined. Add the milk and stir, then add the remaining dry ingredients. Fold in sprinkles. Pour into prepared pans (fill 2/3 full). Bake 18-20 minutes for large cupcakes, 14 minutes for minis. Let cool completely before frosting. To make frosting: Beat butter in a large bowl until smooth and creamy. Mixing on low speed, add the powdered sugar ½ cup at a time. Mix in vanilla. If frosting is too thick to spread, add the milk 1 teaspoon at a time until it has reached the desired consistency. Frost cooled cupcakes and top with additional sprinkles.

 

Step by step:

1. Preheat oven to 350°. Line muffin tins with liners and set aside.

2. Whisk flour and baking powder in a medium bowl. Set aside. Beat butter and sugar with an electric mixer until fluffy.

3. Add eggs and vanilla and beat until combined.

4. Add half the dry ingredients to the wet and mix just until combined.

5. Add the milk and stir, then add the remaining dry ingredients. Fold in sprinkles.

6. Pour into prepared pans (fill 2/3 full).

7. Bake 18-20 minutes for large cupcakes, 14 minutes for minis.

8. Let cool completely before frosting. To make frosting: Beat butter in a large bowl until smooth and creamy.

9. Mixing on low speed, add the powdered sugar ½ cup at a time.

10. Mix in vanilla. If frosting is too thick to spread, add the milk 1 teaspoon at a time until it has reached the desired consistency. Frost cooled cupcakes and top with additional sprinkles.

Nutrition Information:

covered percent of daily need

 

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