Name: Funfetti Cupcakes with Vanilla Bean Buttercream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 1 C Unsalted Butter, at room temperature (2 Sticks); 2 tsp Vanilla Bean Paste; 1/4 tsp Salt; 4 C Powdered Sugar; 2-4 TBSP Heavy Cream, at room temperature

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
2–4 TBSP Heavy Cream, at room temperature

Cook Mode Prevent your screen from going dark

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.