Homemade Funfetti Cupcakes

Happy first-real-food-blog-post day!

I’ve learned something in the last few weeks; Starting a blog comes with a lot of unnecessary, internal stress.

“What am I going to bake?”
 “When am I going to be able to do this?”
 “Will anyone even like it?”

But it never ceases to amaze me how all of that stress disappears the second I start to cream the butter and sugar. This is why I love baking, who has time to stress when you have to make sure your oven is preheated? And I don’t know about you, but who can ever be stressed when there are sprinkles involved?

Since this is the official opening celebration of Sweets by Sarah Mae, it only seemed appropriate to involve sprinkles.
And frosting.
And more sprinkles.
And maybe I threw some cake somewhere in there, just for good measure.

These cupcakes were everything I want a cupcake to be: Fluffy, sugary, and sprinkley.
Don’t judge…it’s a word now.

Homemade Funfetti Cupcakes

Recipe adapted from How Sweet It Is

(makes 12 cupcakes)

Ingredients:

1/2 cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

Directions:

Preheat oven to 350 degrees F.

1. Combine flour and baking powder in a bowl, set aside.
   
2.  Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes.
3.  Add eggs and vanilla and beat until combined.
4. Add half of the flour mix to electric mixer, mixing until just combined. Add the milk. Once mixed, add remaining flour mix.
5. Fold in assorted sprinkles.
6. Pour into cupcake tins and fill 2/3 of the way full. (I overfilled mine a little and only made 10 cupcakes, but they turned out great just the same.) Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream

Ingredients:

2 sticks of butter, softened

2 1/2 cups powdered sugar

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

Directions:

1. Cream butter in the bowl of an electric mixer until completely smooth.
2. With the mixer on low speed, slowly add in powdered sugar. Slowly increase mixer speed and add vanilla, beat for 2-3 minutes, scraping down bowl.
3. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it’s too thin, add more sugar until it thickens.

Frost cupcakes when cool and top with sprinkles. 

xo,
Sarah Mae