Funfetti Cupcakes made from scratch! These homemade cupcakes are fluffy and filled with sprinkles. Topped with a creamy buttercream frosting.
For the Cupcakes: Bring the unsalted butter and eggs to room temperature; combine the milk and vanilla in a liquid measuring cup. Preheat the oven to 350 degrees F. Prepare cupcake pan with 24 liners.
Fill the liners two-thirds full and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Do not overbake! Cool in the pan for 10 minutes and remove to cool completely on a wire rack.
For the Frosting: In a mixer, using the paddle attachment, beat the butter on medium speed.
If your frosting needs more stiffness (or you like it a little sweeter), add more sifted powdered sugar, a little at a time. If it needs to be thinned out, add remaining heavy cream, 1 tablespoon at a time.
Frost cooled cupcakes and add additional sprinkles on top. I used a Wilton 2D tip for these cupcakes.
Cake Flour Substitute: 1 cup cake flour= 1 cup all-purpose flour, minus 2 tablespoons, and 2 tablespoons cornstarch; sifted 5 times together to incorporate and lighten the flour.
Use unsalted butter to be able to adjust the desired flavor. When the butter is at room temperature, it will feel like soft-serve ice cream.
Source: my friend and chef Louise Rio