From the kitchen of: Sally’s Baking Addiction Makes: 12 cupcakes
Total time: 15 min to prep, 20-22 min to bake
My nephew turned 2 this past weekend. Yes, TWO. Man, how time flies. I’ve showcased every special event of Kiernan’s life. First, before he was even born, my sister and I threw a beautiful nautical baby shower for my sister. Months later, he was born in February. Here, he had his baptism at 6 months old. For his first birthday my sister continued the nautical theme. This time though, my sister decided to keep the celebration amongst the family. A low-key event, something more intimate. So, the immediate family on both sides celebrated this adorable kid with Lee’s Famous Recipe Chicken and homemade funfetti cupcakes. He wore his dad’s childhood sailor outfit, which was just adorable. Kiernan is a happy kid. He loved when we sang the happy birthday song to him, and he loved it even more when he blew out his candles. So much cuteness!
I made funfetti cupcakes for him and he loved it! Last year, I made him vanilla bean cupcakes. Maybe next year, I’ll try a chocolate recipe.
Before Kiernan blew out his candles, we ate lunch first. If you’re in Richmond or happen to be driving through, we’ve got the best fried chicken in the state of Virginia. Lee’s Famous Recipe Chicken is a staple in RVA. The chicken is super moist and tender and the chicken skin is deliciously crispy. I will say their Sweet Tea is by far the sweetest thing you will ever taste. I cut it with unsweetened tea because it is cloyingly sweet.
After fried chicken and cupcakes, it was time to open up gifts. What’s a birthday party without presents!? It was really cute to see how excited Kiernan was about each and every one of them. I remember last year, he could not care less about the gifts and played with a plastic hanger instead! He’s growing up so fast!
Without further adieu, here’s how to make the homemade (easy) funfetti cupcakes. The beauty about this recipe I found on Sally’s Baking Addiction is the need of a hand whisk to make these cupcakes. No need for an electric mixer!
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup milk (cow’s milk; or soy milk; or almond milk)
2 teaspoons vanilla extract
1/2 cup sprinkles
2 sticks of butter (room temperature)
3 cups of powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
salt, to taste
1. Prepare dry mixture. First, preheat oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Set aside. In a medium-size bowl, combine flour, baking powder, soda and salt. Set aside.
2. Prepare wet mixture. In a large microwavable bowl, melt the butter in the microwave for 1 minute or so. Once melted, remove from microwave and whisk in the sugar. The texture will be grainy. Place in the fridge to cool off for a minute or two. Once cooled, add egg, yogurt, milk and vanilla extract. Whisk until well combined.
3. Combine mixtures and add sprinkles. Slowly whisk in the dry mixture to the wet mixture until no lumps remain. Do not overmix. Batter will be thick. When adding sprinkles, use the edge of a spatula to quickly cut into the batter. Swirl the spatula several times to mix in the sprinkles. Do not overmix or else sprinkles will bleed.
4. Bake cupcakes. With an ice cream scoop, divide the batter evenly in the muffin cups filling close to the top. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. After baking, immediately remove the cupcakes from the muffin tin and allow to cool on a baking rack.
5. Prepare frosting. Last, but not least, the frosting! In a medium-sized bowl, beat the softened butter with an electric mixture for about 3-5 minutes until light and fluffy. Add the powdered sugar a cup at a time mixing after each round. Add the cream and vanilla extract. Continue to mix on high until you’ve reached a desired lightness to the frosting. To cut the sweetness, add a pitch or two of salt. If it’s a little thick, add slightly more cream. For a rustic finish, use a knife to spread the frosting onto the cooled cupcakes. Add more sprinkles for decoration. Best enjoyed right away!
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