Funfetti Vanilla Cupcakes {2 Year Birthday}
Funfetti Vanilla Cupcakes - extra moist, light, and fun cupcakes made with vanilla bean paste.
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Servings: 24 cupcakes
Ingredients
- 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
FROSTING:
- 1 cup butter, room temperature
- 1 Tablespoon milk
- 1 Tablespoon vanilla paste
- 4 cups powdered sugar
Instructions
- 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.
FROSTING:
- 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.
Notes
*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!
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!
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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