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Funfetti Cupcakes

Yield: 12-14

Author: Sarah Truesdell

Ingredients

Cupcakes

• 3/4 cups (98 grams) cake flour
• 6 tablespoons (53 grams) cup all purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/2 teaspoon baking powder
• 3/8 teaspoon baking soda
• 3/8 teaspoon salt
• 6 tablespoons (3 oz) unsalted butter, softened
• 1 large egg
• 1/3 cup sour cream or Greek yogurt
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1/3 cup rainbow sprinkles (the "jimmie" style, not non-perils)

Frosting

• 1 cup (8oz) unsalted butter
• 4 cups (1 lb) powdered sugar, measured after sifting
• 2 tsp vanilla extract
• 2-4 tbsp heavy cream or milk
• 1/2 cup rainbow sprinkles

Instructions

Make the cupcakes

1. Preheat the oven to 350 degrees with rack in middle position. Line a cupcake pan with paper liners.
2. Whisk together cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment or large mixing bowl.
3. Add the soft butter in chunks, mix on medium-low speed until the mixture resembles damp sand (about a minute).
4. Mix in the egg, scraping down the bowl as needed.
5. Add the sour cream, milk, and vanilla extract. Stir until fully combined.
6. Fold in the sprinkles
7. Fill the papers 2/3 full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

Make the frosting

1. Sift and measure powdered sugar (Don't skip this step. The sifting is what helps keep this frosting from being overly grainy)
2. Beat the butter until smooth and fluffy.
3. Add powdered sugar slowly until you have a nice, stiff buttercream.
4. Beat in vanilla. Add a pinch of salt if desire to cut sweetness.
5. Beat on high for several minutes.
6. Add 2-4 tablespoon of cream or milk to reach a spreadable consistency.
7. Fold in sprinkles.
8. Use to frost completely cooled cupcakes.

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