Funfetti Cupcakes Food

FUNFETTI CUPCAKES

Funfetti Cupcakes image

Provided by judith

Number Of Ingredients 11

Ingredients

1 1/2 cups (210g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites
2 teaspoons vanilla extract
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) sour cream or heavy cream ((or whole milk for a total of 1 cup))
1/3 cup sprinkles ((or up to 1/2 cup), plus more for decoration)
Buttercream Frosting

Steps:

Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
In a medium bowl, whisk or sift together flour, baking powder, and salt. Set aside.
In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in egg whites, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream/heavy cream and beat until combined. Add the other half of the dry ingredients and beat slowly just until combined. Stir in sprinkles. Do not over mix - the less you mix, the lighter the cupcakes will be.
Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Frost cupcakes with frosting and top with sprinkles.
Unfrosted cupcakes can be kept tightly covered in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge (same for the frosting but bring it to room temperature and stir well before using to frost the cupcakes). Frosted cupcakes can be kept at room temperature for 24 hours or in the fridge for up to 3 days. Bring to room temperature before serving (at least 1 hour).

FUNFETTI CUPCAKES

Funfetti Cupcakes image

These are truly fun to make and fun for kids to eat and it is a good cake recipe that starts with a cake mix. They have brightly colored rainbow sprinkles inside and brightly colored dots on the frosting of your choice. I like Recipe #261024 by Marg (CaymanDesigns). For a patriotic holiday you could use red, white, and blue sprinkles, or for another holiday the color that represents it.

Provided by Mimi in Maine

Categories Dessert

Time 30m

Yield 18 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) package white cake mix (I use Duncan Hines)
1 cup whole milk
1/2 cup butter (melted)
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup candy sprinkles

Steps:

Mix all the ingredients (EXCEPT for the sprinkles) together in large bowl.
Fold in sprinkles.
Put cupcake papers in pan and lightly spray.
Fill the papers 2/3 to 3/4 full and bake at 350 degrees for about 15-20 minutes or till done.
Let cool and frost and sprinkle with more sprinkles.

Nutrition Facts : Calories 189.7, Fat 9.5, SaturatedFat 4.2, Cholesterol 50.2, Sodium 245.8, Carbohydrate 23.3, Fiber 0.3, Sugar 16.6, Protein 2.8

FUNFETTI CUPCAKES

Funfetti Cupcakes image

Make and share this Funfetti Cupcakes recipe from Food.com.

Provided by Chelshae

Categories Dessert

Time 27m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 2

Ingredients

1 (19 ounce) package of funfetti cake mix
1 (12 ounce) can diet cream soda

Steps:

1. Preheat oven to 350 degrees. Line cupcakes pan with paper baking liners.
2. Blend cake mix and soda until moistened. Beat with a mixer on low speed for 2 minutes. Fill cupcake holders until 2/3 full.
3. Bake for 18-22 minutes or until toothpick inserted comes out clean. Let cool and frost with whatever kind of frosting you want! Enjoy =).

Nutrition Facts : Calories 95.8, Fat 2.5, SaturatedFat 0.4, Sodium 150.2, Carbohydrate 17.6, Fiber 0.2, Sugar 12.3, Protein 1

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