Easy Halloween Funfetti Cupcakes
Spooky. Colourful. Fluffy. My Easy Halloween Funfetti Cupcakes are soft, moist, and easy to whip up before your next halloween party!
Ingredients
Halloween Funfetti Cupcakes
- 1 3/4 cup All-purpose Flour spooned into measuring cup and levelled
- 1/4 cup Cornstarch
- 1/4 cup Unsalted Butter softened, room temperature
- 1/3 cup Vegetable Oil Canola, sunflower, or other flavourless oil
- 1 1/4 cup Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt or fine/flaked sea salt
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 cup Buttermilk
- 1/8 cup Halloween sprinkles I like to use nonpariel sprinkles (tiny balls)!
Fluffy & Colourful Vanilla Frosting
- 1 cup Unsalted Butter softened, cut into cubes
- 4 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 tbsp Heavy Cream
- 1/2 tsp Kosher Salt flaked salt or other fine sea salt
Instructions
Halloween Funfetti Cupcakes
- Preheat oven to 350F (convection bake 325F). Line 2x cupcake pans with paper cups.
- In a small bowl, whisk flour and corn starch to sift and aerate. Set aside.
- In a large bowl or in the bowl of an electric stand mixer, combine butter, oil, sugar, baking powder, baking soda, and salt. Mix on low speed to combine. Gradually increase speed to medium for approximately 4 minutes. Mixture will look light in colour and creamy. Scrape down sides of bowl.
- Add eggs, one at a time, to mixture. Incorporating well after each addition. Add vanilla extract.
- Reduce speed to low and slowly add 1/3 of flour mixture. Add ½ of buttermilk. Repeat flour and buttermilk steps, finishing with addition of the flour mixture.
- Scrape down bowl and mix one final time. Scoop 1/4 cup of batter into each cupcake liner. Bake cupcakes at 350 (325 convection bake) for 22-25 mins or until toothpick inserted into the centre comes out clean. Allow cupcakes to cool completely on wire baking rack.
Fluffy Vanilla Frosting
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat softened butter until creamy (~1-2 minutes).
- Slowly add 1 cup of powdered sugar. Once sugar is incorporated with the butter, increase mixer speed to medium for 1 minute. Repeat with 1 more cup of powdered sugar.
- Add vanilla and 1 tbsp of heavy cream to frosting, continue to beat on medium speed. Add the remaining 2 cups of powdered sugar. Beat for an additional 2 minutes.
- Finally, add 1-2 tbsp heavy cream until desired consistency is achieved. Frosting will be light, fluffy, and ready to use!
- Add gel food colouring to the vanilla frosting as desired! (note: I like to use purple, orange or green food colourings until my desired colour is achieved!)
- Pipe frosting using a star piping tip, add sprinkles/decorations, and enjoy!
Notes
Sofia’s Tips:
- This recipe makes approximately 18 cupcakes!
- The combination of butter and oil used in this cake make cupcakes that taste delicious and are able to stay moist at room temperature for up to 5 days!
- To make Buttermilk: Combine 2 tsp vinegar/lemon juice per 1 cup milk. Let rest for 5 minutes at room temperature before using. Cupcakes can be frozen, individually wrapped in plastic wrap and placed in ziplock back for up to 2 months
- Sifting the icing sugar before adding prevents adding lumps to your buttercream and helps aerate mixture to create an even fluffier buttercream
- This frosting quickly forms a crust after being piped so if hoping to add sprinkles – try to do this right after frosting each cupcake!
Tried this recipe?Let us know how it was!