Funfetti Cupcakes

Today was my coworkers 10th anniversary with the company.  To celebrate, I made homemade funfetti cupcakes!  It ended up being a double celebration - she also announced that she is going to have a baby girl in July!

The inspiration was this huge thing of sprinkles I found at the Christmas Tree Shop while I was home.  Funfetti just sounded like the perfect way to use it up!

The recipe is super simple.  The cupcakes came out moist and maybe even better than the boxed original!

The buttercream on the other hand was a disaster, again.  I think I'm about to give up making buttercream forever - it's such a waste that I always end up throwing it all out.  I don't know what's wrong with me but it's very discouraging.  We ended up using the kind from a can (with high maltrose corny syrup...eek) - not my ideal - but I very much appreciate my coworker picking it up to save my mistake.  If you want a buttercream recipe, be sure to check out the one on cakespy.

Funfetti Cupcakes
from cakespy

Ingredients

• 1-1/4 cups AP flour
• 1-1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 6 tbsp butter, room temperature
• 1 large egg + 1 egg white, room temperature
• 1 tsp vanilla extract
• 1/2 cup milk (I used skim)
• 2 tbsp rainbow sprinkles

Directions

1. Preheat oven to 350F.
2. Line cupcake pan with paper liners.
3. In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
4. Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
5. Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.