Sunday, April 15, 2018

One bowl Funfetti cupcakes

An easy, one-bowl cupcake recipe that will tickle the kid in you! Chock full of sprinkles, these cupcakes will certain bring a smile to your face!

Oh my goodness. How has another year gone by? My baby girl turned 8 years old yesterday and is blossoming into a beautiful young lady. I feel it it was just yesterday when she was born and I struggling to find time to cook and bake.

I'm grateful that my girl Addie is a great eater. She's always had a good appetite, even if it was only Mac and cheese and hot dogs. Each year on her birthday, she gets to choose the restaurant she wants to go to for dinner. She also gets to pick out what she wants me to bake for her birthday.

This year, Addie originally wanted to eat at the Cook Out (fast food-style hamburgers). We wanted to give her something a little bit more special so were able to convince her to go somewhere else. She chose a Greek/Italian restaurant so she could eat either lasagna or pastitsio. For her birthday dessert, she chose Funfetti cupcakes.

I contacted our ballet instructor to see if she offered birthday parties, and luckily, she did. Addie wanted to try hip hop, so we enlisted the studio's hip hop instructor for the celebration. We invited 9 girls to come dance with us for the birthday party.

The girls had a blast and danced their little hearts out. Addie got to choose some songs she wanted to groove to, and it was so cute watching them shake their little bodies. After dancing, the girls enjoyed making a craft and munched on some snacks before diving in these cupcakes. Addie requested blue frosting to match her blue decorations so I happily obliged.

Happy birthday to my little girl! Mommy loves you!

One bowl Funfetti cupcakes
Cupcakes

  • 2 sticks (16 Tablespoons) unsalted butter
  • 2 cups granulated sugar
  • 1 Tablespoon vanilla extract
  • 4 eggs, room temperature
  • 1/2 cup milk of choice
  • 1 (5.3 ounce) container plain Greek yogurt
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups cake flour
  • 1 cup sprinkles
Frosting
  • 1 and 1/2 sticks (12 Tablespoons) unsalted butter, room temperature
  • 5-6 cups powdered sugar
  • 1 Tablespoon vanilla
  • 2-3 Tablespoons milk of choice
  • Additional sprinkles for decorating, optional

Directions
Preheat your oven to 350 degrees F. Line two muffin pans with paper liners and set aside.

Make the cupcakes: In a large bowl, melt the butter in the microwave and allow to cool slightly. Add in the sugar and mix well. Add in the vanilla and mix until fully incorporated. Add in the eggs, one at a time and mix thoroughly in between each addition. Mix in the milk and Greek yogurt until well blended.

Add in the baking powder and salt until well mixed. Slowly fold in the cake flour until a few streaks remain. Fold in the sprinkles until no dry streaks remain. Do not over mix.

Transfer the batter to your prepared baking liners, filling each about 3/4 full.

Bake in your preheated oven for about 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the frosting: Cream the butter in a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer. Mix on medium speed until light and creamy. Slowly add in the powdered sugar, about 1 cup at a time. Add in the vanilla and mix well. Slowly stream in the milk until you achieve your desired consistency. Add more milk if the frosting appears too stiff or more powdered sugar if it's too runny. I added a few drops of food coloring because my daughter wanted blue frosting.

Once the cupcakes have fully cooled, top with the frosting. Add more sprinkles on top if desired.

Cupcakes should be stored in an airtight container in the refrigerator. They will last about 2 days before they start to get stale.

Yield: About 24 cupcakes

Source: Barely adapted from Baker by Nature

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