Extra moist, light, and fun cupcakes made with vanilla bean paste.
HAPPY SECOND BIRTHDAY, FORK IN THE KITCHEN!
I’m so excited to celebrate my little blog’s second birthday with you today…almost as excited as I am about these cupcakes.
I was in awe last year when Fork in the Kitchen’s first birthday came around.
That first year was an incredible experience, full of learning and so much food, but also a little frightening. It was all so new. The first year is a marathon that you look back on and it’s all kind of a blur – is this what it’s like to have children?
But now here we are, another year down and so many more lessons learned and favorite recipes in the books (or, well, online).
This second year meant more experience, more freedom to go outside my comfort zone to experiment with new recipes, and more feeling like an actual food blogger. And none of this would be possible without any of you. Yes, you!
I am so thankful for every post you’ve read, every comment you’ve left, every share or pin, and every ounce of motivation you’ve given me. Fork in the Kitchen thrives because of readers like you, who love food just as much as I do.
These Funfetti Vanilla Cupcakes are so perfect for celebrating our second birthday. Not only are the super moist, vanilla-y, and FUN (hello funfetti) but they’re also kind of symbolic, too.
I’m usually super practical, doing first things first, as efficiently as possible, and without a lot of “fluff”. To-do lists are my best friend and my Commit30 planner is my new lifeline.
So needless to say, sprinkles are not usually part of my baking repertoire. Not that I don’t like them, but they’re just not something I find super practical. Always too into the actual eating, you know?
This second year of blogging has been like adding sprinkles and turning cupcakes into funfetti cupcakes.
In other words, learning to have fun, to let go, and to embrace the fun and exciting things in life, even if it’s not “practical” or able to be checked off on the to-do list.
A lot has changed over this past year, but in the crazy way that life works out, adding sprinkles (a.k.a. a little spontaneity and fun) is the new norm.
Bring it on, sprinkles! You and I are in it for life now.
Ok, enough of the odd sprinkle-life metaphor, let’s focus on these cupcakes.
Because they are actually lyfe. For realz.
Too weird, should I rein it in on leaving the comfort zone thing-y in the third year?
Funfetti Vanilla Cupcakes with a Vanilla Buttercream Frosting are pretty much perfect cupcakes if I do say so myself. They’re moist, light, and have just the right amount of vanilla.
OH AND THIS FROSTING. The ever so lovely vanilla buttercream — it’s made with this Vanilla Bean Paste. Hi, have you experienced this yet? It is to die for. It’s real vanilla bean extract without any of the work and all of the flavor.
For realz again – look at those vanilla paste specks. It’s just as easy to use as a vanilla extract – measure and add – but 4,789,283 times better to use the paste. Did you hear me say real vanilla beans? Ok, good.
So yes, these cupcakes are perfect for birthday parties, baby showers, a Wednesday night… whatever your occasion, add in extra sprinkles and enjoy the unexpected things in life!
Thanks again to YOU for being on this food journey with me. You guys are the BEST!
Anything you want to see in year 3?!
Leave a comment below or reach out on insta, facebook, or twitter — I’d love to hear! Oh, and don’t forget to #FORKINTHEKITCHEN in your photo of this recipe!Print
Funfetti Vanilla Cupcakes – extra moist, light, and fun cupcakes made with vanilla bean paste.
- 2 1/2 cups cake flour*
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup butter (2 sticks), room temperature
- 1 1/2 cups white sugar
- 2 whole eggs, room temperature
- 1 egg white, room temperature
- 1 cup milk
- 3 Tablespoons vanilla paste or extract
- 1/2 cup sprinkles (any except nonpareils – the small balls)
- 1 cup butter, room temperature
- 1 Tablespoon milk
- 1 Tablespoon vanilla paste
- 4 cups powdered sugar
- Pre-heat oven to 375°F. Line 24 cupcakes.
- In a large bowl, sift together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter. Add in sugar and continue to cream together. Add eggs one at a time until mixed.
- Alternate adding dry ingredients and milk, beginning and ending with the dry ingredients; mix until just together. Stir in vanilla and sprinkles.
- Fill cupcake liners approximately 2/3 full. Bake for 15-17 minutes; remove from oven when cupcakes are set and bounce back when lightly touched. Remove from pan and let cool.
- Begin beating butter, add 1 cup powdered sugar. Add milk and vanilla paste. Continue adding remaining powdered sugar and beat between each additional until mixed well.
- Whip for an additional 3-4 minutes on medium-high speed to create a light, fluffy frosting. Frost cooled cupcakes and top with sprinkles.
*If you don’t have cake flour, create your own:
For every 1 cup of all-purpose flour, remove 2 Tablespoons of the all-purpose flour (you can return it to your canister to save it). Add in 2 Tablespoons of corn starch. Sift together several times.
**I’ve also used almond and coconut milk in these cupcakes without any problems!
Keywords: birthday, spring, baby shower, party, baking
For more information about making your own cake flour, check out these Strawberry Cupcakes!
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