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Funfetti Cupcakes with Vanilla Bean Buttercream

  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 Cupcakes 1x

Description

Light and fluffy funfetti cupcakes topped with vanilla bean american buttercream. Small-ish batch (Makes 12)


Ingredients

Scale

For the Funfetti Cupcakes

  • 1/2 C Unsalted Butter, at room temperature (1 Stick)
  • 3/4 C + 2 TBSP Granulated Sugar
  • 3 TBSP Vegetable Oil
  • 1 1/2 C All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Lg Egg + 2 Egg Whites, at room temperature
  • 1/2 C Buttermilk, at room temperature
  • 1 tsp Vanilla Extract
  • 1 C of Rainbow Sprinkles tossed in 1 TBSP flour

For the Vanilla Bean American Buttercream

  • 1 C Unsalted Butter, at room temperature (2 Sticks)
  • 2 tsp Vanilla Bean Paste
  • 1/4 tsp Salt
  • 4 C Powdered Sugar
  • 24 TBSP Heavy Cream, at room temperature

Instructions

For the Funfetti Cupcakes

  • Preheat the oven to 350 and line 1 cupcake pan with liners.
  • In stand mixer with paddle attachment, mix sugar, butter, and oil for 5 minutes.
  • In small bowl whisk egg and egg whites, then slowly add to the butter/sugar mixture.
  • Mix to combine, scraping down bowl as necessary.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Measure out the buttermilk and then stir in the vanilla extract.
  • Alternate adding the dry ingredients in 5 total additions, starting and ending with dry ingredients.
  • Add in the flour-coated rainbow sprinkles. Fold in with rubber spatula.
  • Use standard ice cream scoop to portion into cupcake liners.
  • Bake at 350 for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let cool completely.

For the Vanilla Bean American Buttercream

  • In stand mixer with the paddle attachment, beat butter by itself for 10 minutes, scraping down the bowl halfway through.
  • Add in the salt and vanilla bean paste. Mix to combine.
  • Add in the powdered sugar in 2 additions, mixing for 3 minutes after each.
  • Add in the heavy cream 1 TBSP at a time until you reach your desired consistency.
  • Fit a piping bag with your favorite tip (I used 1M) and pipe buttercream onto each cupcake.
  • Enjoy

 


Notes

*Cupcakes will keep on the counter for 1-2 days or in the fridge for up to a week.

Keywords: funfetti cupcakes, small batch cupcakes, vanilla bean recipes