These Funfetti Cupcakes are, well, so much fun! They have been on my blog for around a year or so, so I thought it was time to give them a little update and refresh the photos.
Cupcakes are one of my favourite things to bake, they are just so easy to make and just look at how pretty they are! They are just little cups of happiness.
I used these Baking Cups from Iced Jems. I use these for all my cupcakes because they are just so pretty. They come in lots of different colours and designs. They also make the perfect sized cupcakes.
In this recipe I used light brown sugar because it gives the cupcakes the most delicious caramel taste. If you haven’t’ made cupcakes with light brown sugar before then you need to try it. Trust me, it is amazing! You could also use a darker brown sugar for a deeper caramel flavour or you can sue caster sugar for a delicious vanilla cupcakes.
To make these cupcakes funfetti I used confetti sprinkles again from Iced Jems. They are super bright and the colours don’t run so you get such a pretty confetti look.
I started by creaming together the butter and sugar until it is pale and fluffy. Next I added in the flour, eggs, vanilla and baking powder and mix again.
You shouldn’t need to mix the batter for very long just until it comes together and is smooth. Finally, I fold through the sprinkles.
i would recommend removing all ingredients from the fridge an hour or so before you bake so all the ingredients are room temperature. This way there is less chance that the mixture splits.
Split the mixture into the cupcake cases. I find the easiest way to make them all equal is by using an ice cream scoop and bake in the oven for 15-20 minutes.
How Do I Know the Cupcakes are Baked?
You can tell the cupcakes are ready when they are golden brown in colour and if you touch them gently they spring back. You could also insert a cake skewer into the thickest part of the cake. if it comes out clean then they are ready. If not pop them back into the oven for 3-4 minutes and test again.
Leave the cupcakes to cool fully in the muffin tray.
For the buttercream I went for a simple vanilla buttercream. I used Neilson Massey Vanilla Bean Paste and it gives the buttercream such a great taste. It also gives the butterceam lovely little vanilla fleks.
I mixed together the icing sugar, vanilla and unsalted butter. Please, please, please use unsalted butter for the buttercream. Baking spreads are perfect for making a light and fluffy sponge but they are too soft for make buttercream.
If you find the buttercream is toot hick you can add 1tsp of milk and mix again. Repeat until the buttercream is the perfect consistency.
I finished these with the same sprinkles I used for the inside of the cake.
The only major change I have made from the original is not including a hidden sprinkle centre. If you want to include this dead down to the alternatives section.
If you want to make these with a hidden centre. Once you have baked the cupcakes and they have cooled using a cupcake corer remove the centre of the cupcakes and fill with sprinkles. Then just pipe the buttercream on top.
You could also make these cupcakes chocolate flavoured. Just remove 35g of flour and replace with cocoa powder, also add in 50ml of Whole Milk. For the buttercream remove 35g of icing sugar and replace the cocoa powder.
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For The Cupcakes
- 145 g Caster Sugar
- 145 g Unsalted Butter or Stork
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 70 g Sprinkles
For The Buttercream
- 500 g Icing Sugar
- 250 g Unsalted Butter
- 1 tsp Vanilla Extract
To Make The Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy
- Add in the flour, eggs, vanilla and baking powder and whisk until all combined.
- Fold through the sprinkles until they are all evenly distributed
- Spoon the mixture into the cupcake liners. I use asmall ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
For The Buttercream
- While the cupcakes are cooling make the buttercream.
- In a large bowl add the butter, icing sugar and vanilla and mix until it is all combined.
- Spoon the mixture into your piping bag and leave to one side.
- Remove the centre of your cupcakes and fill the holes with sprinkles.
- You can keep the little bits ofcupcake that you remove and put them back over the hole once it is filled with cusprinkles. Or you can do what I do and snack on them.
- Pipe the buttercream onto the top ofyour cupcakes and finish with some sprinkles.
If you do have any questions about these Funfetti Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.