Homemade Funfetti Cupcakes
The first part of our moving journey is complete. Everything was loaded into our moving truck today. I hope it all makes it in one piece! Here’s a moving tip: Don’t bother using old boxes. They get too worn and cave in and your kitchen stuff will be smushed. Yup, true story. Even though we had movers to help with the labor, it was still an exhausting day. We are going to take today to tie up a few loose ends and then we are hitting the road on Saturday. I’ve done cross-country trips with my husband before and he usually does
all most of the driving. I like to just sit there and take a nap and play Professor Layton on my DS. This time though, we must both drive our cars which means I have to actually drive and pay attention and stuff. I know. How awful.
Today I have another amazing guest poster for you all! Say hello to Chung-Ah from Damn Delicious! Chung-Ah is seriously one of the sweetest gals you will ever meet and her blog is absolutely fabulous! One visit and you will get sucked in by her delicious recipes and gorgeous photos! Some of my faves include: Bacon-Wrapped Sonoran Hot Dogs, Nutella Donuts, and Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle. Amazing, right?! Chung-Ah has made some homemade funfetti cupcakes today and they look incredible! I’ll let her take it from here!
Stephanie is in the middle of a huge cross-country move to Arizona so I have the honor of guest-posting for her today. When she first asked me for a favor to guest-post, I could not be more thrilled. Her blog is one of the first ones I began to follow when I started my own blog, Damn Delicious, and her recipes and gorgeous photos were (and still are) such an inspiration to me.
Now what I have for you today is homemade funfetti cupcakes. Sure, you can get the box mix from your local grocery store but if you’re already going to have to add the eggs and the oil, why not just make it from scratch? You get to control all the ingredients that go into the batter, and you’re omitting so many preservatives that are included in the box mix.
Plus, nothing beats homemade right?
And truth be told, I was seriously amazed as to how so many people people were impressed that these cupcakes were made from scratch. Little do they know its actually so easy to make! So the next time you’re celebrating a friend or a co-workers birthday, I highly suggest making these cupcakes. You’ll be sure to wow everyone, and they’ll think you’re a professional baker! Plus, the sprinkles are just so pretty to look at!
For the cupcakes:
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup rainbow sprinkles, plus more for sprinkling
For the vanilla buttercream frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons milk
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine flour, baking powder and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 1 minute. Beat in egg whites until well combined. Beat in vanilla until well combined. With the mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated. Add sprinkles and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Place into oven and bake for 18-20 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth, about 3 minutes. With the mixer on low speed, gradually add powdered sugar, beating just until incorporated. Add vanilla, salt and milk. Increase speed to medium high and beat until frosting is light and fully, about 1-2 minutes.
- Use a small offset spatula to spread the cupcakes with frosting, garnished with sprinkles, if desired.
Adapted from Gimme Some Oven
Serving Size:1 cupcake
Amount Per Serving: Calories: 277Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 243mgCarbohydrates: 49gFiber: 0gSugar: 37gProtein: 3g
Thank you Chung-Ah for sharing these awesome cupcakes!!