Oh funfetti, how I love you! I’ve never cared much for the boxed funfetti cupcakes – except for when I was a child of course, boxed cake was all I knew. But these! These will change my outlook on funfetti cupcakes forever. They are soft, moist and fluffy and in my opinion their flavor is utterly perfect. And this frosting – to. die. for. The frosting recipe is one I posted a long time ago but it will forever be my all time favorite (likely to be yours too).
I just wanted to throw in my recommendations for buttercream frosting since it’s been a while:
1. Really whip the butter. I am talking until it’s basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale.
2. Use heavy cream. Cream makes everything better, and creamier of course. It also whips up much better than milk does in frosting.
3. Lots of butter. Yes there are days I try to be a little healthier and reduce the amount of butter I add to my buttercream frosting but those days I will admit, it’s just not quite as good. This is an indulgent frosting and sometimes it’s definitely worth it.
4. Use some salted butter. I’ve found my favorite ratio is 2:1 (2 being unsalted and 1 being salted). I’ve tried several times to add the salt on my own, so as they say I can control the amount of salt. The salt seems to stand out too much that way and doesn’t ever seem to fully dissolve into the frosting. In my opinion a bit of salted butter is the way to go. No salt at all and the frosting seems to buttery and too sweet. Salted butter just adds a little contrast and enhances the sweetness.
5. Ratio is important, don’t add any more/less powdered sugar than listed or the proportions won’t be right and your texture wont be spot on. Also, scoop and level the powdered sugar when measuring (rather than pour or spoon and level).
6. Don’t overdue it with the vanilla, add no more than 1 tsp. The beauty of the flavors of the buttercream comes from the butter. Basically it makes it taste like ice cream, it doesn’t need to be enhanced, just lightly highlighted.
7. Whip it some more. Once you add the cream you still want more air and fluffiness in there. This isn’t a one minute frosting recipe but I’m telling it’s well worth the time and patience invested.
8. If you are working in a fairly warm environment, begin with a chilled mixing bowl and chill the buttercream a bit before you begin piping. Work, in a few batches while piping so the frosting doesn’t all melt (and lose it fluff) in the piping bag from the warmth of your hands.
Enjoy the cupcakes! And Happy Birthday if that’s what your making them for :).
I know what you’re thinking with this next photo but let me explain. I made these to take to an Easter party at the in-laws and didn’t have my camera. I realized I forgot to take a pic of what they look like inside at home (you know the most exciting part of funfetti cupcakes) hence the iphone photo below :).
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup + 2 Tbsp granulated sugar
- 1 large egg
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup + 3 Tbsp milk (preferably whole)
- 1/4 cup rainbow jimmies sprinkles (preferably ones without browns)
- Rainbow nonpareils, for sprinkling tops (or more jimmies)
- 1 cup butter, nearly at room temperature (I prefer to use 2/3 cup (10 1/2 Tbsp) unsalted and 1/3 cup salted)
- 3 cups powdered sugar
- 1 1/2 - 2 Tbsp heavy cream
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder and salt and whisk dry mixture, 20 seconds, set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment (I recommend using a beater blade, which constantly scrapes the bowl, if you don't have one, occasionally stop mixer and scrape down sides and bottom of bowl throughout entire mixing process), whip together butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time, blending until combined after each addition. Mix in vanilla and almond extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the milk and mixing just until combined after each addition. Using a rubber spatula, gently fold in sprinkles.
- Divide mixture among 12 paper lined muffin cups, filling each about 3/4 full (about 1/4 cup in each). Bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool. Cool completely then pipe (I used the Wilton 2E tip) or spread vanilla buttercream frosting over cupcakes and sprinkle with rainbow nonpareils. Store in an airtight container.
- For the frosting*:
- In the bowl of an electric stand mixer, using the paddle whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes (if using a beater blade, the paddle the constantly scrapes the sides while mixing, you can reduce the times listed slightly), frequently scrapping down the sides of the bowl . Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
- *If you don't want a lot of frosting like that pictured, you could be okay with half the recipe. It's so good though, I think you'll want the full recipe.
- Recipe Source: cupcakes and buttercream frosting - Cooking Classy