Mar 22, 2012

Funfetti Cupcakes with Whipped Vanilla Buttercream

We have a great group of friends through James' job that we try to get together with fairly regularly.  Sometimes we go out to dinner with just the adults and other times we get together at one house with all the kids.  It's usually pretty chaotic with all of the kids but always a great time.  There is non-stop laughter and eating.

The last get-together was at our house and it happened to coincide with James' birthday.  I made a coconut cake for his actual birthday cake and planned to make these cupcakes for those that don't like coconut (this befuddles me) but I just plain ran out of time with all of the other preparation that was needed for the evening.

Almost two weeks later I still had a craving for funfetti cupcakes.  There's something that is just so fun and whimsical about sprinkle filled cake.  I'm actually not a fan of sprinkles in any other capacity but I do enjoy them in funfetti cake!  This is a great one for a birthday party and I'm tucking this recipe away for Jack's second birthday. ;)  I started with  my favorite vanilla bean cake recipe and didn't use the vanilla bean, then I added the whipped buttercream from Sweetapolita.  This is definitely a sugary sweet treat.



Also, aren't these cupcake liners so cute?! (They are from sur la table.)   And my little helper is pretty adorable, too.

Funfetti Cupcakes with Whipped Vanilla Buttercream
Printable Version

For the cupcakes:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 ¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract
1 cup sprinkles of choice

1. Preheat the oven to 350° and line muffin tins with paper liners; set aside.
2. In a medium bowl, combine the cake flour, baking powder, and salt. Whisk together and set aside.
3. Place the butter in the bowl of an electric mixer and beat the butter on medium-high for 3 minutes, until creamy. Scrape down bowl and beat for additional minute.
4. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time, beating well after each addition and scraping the bowl as necessary.
5. In a liquid measuring cup, whisk together the buttermilk and vanilla. With the mixer on low, add the dry ingredients, alternating with the wet ingredients. Begin and end with the dry ingredients. Stir in sprinkles and mix only until incorporated, do not overmix. Scrape down the bowl and mix for 15 seconds longer.
6. Fill muffin wells ⅔ of the way full and bake for 17-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for a few minutes before removing to a wire rack.

For the buttercream: 3 sticks + 2 tbsp. (13 ounces) unsalted butter, softened
3 ½ - 4 1/2 cups confectioners’ sugar
3 tbsp. milk
1 tbsp. vanilla extract
a pinch of salt
sprinkles for decorating

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.
2. Add remaining ingredients (beginning with 3 ½ cups confectioners’ sugar and adding more as needed) and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Frost as desired and garnish with sprinkles.

cupcakes originally from epicurious, buttercream from Sweetapolita

2 comments:

raquel@eRecipe.com said...

Cool, colorful and yummy cupcakes. I adore your cute little helper =)

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