Fabulous Funfetti Cupcakes
These Fabulous Funfetti Cupcakes are fluffy, moist, and bursting with sprinkes! This recipe is so easy to make that you won’t ever need to buy boxed-cake mix again!
Ingredients
- 1 3/4 cup All-purpose Flour
- 1/4 cup Cornstarch
- 1/4 cup Unsalted Butter at room temperature
- 1/3 cup Light Vegetable Oil
- 1 1/4 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt or fine/flaked sea salt
- 2 Eggs large, room temperature
- 1 tsp Vanilla Extract
- 1 cup Buttermilk
- 1/4 cup Sprinkles I like to use nonpariel sprinkles (tiny balls)!
Instructions
- Preheat oven to 350F (convection bake 325F). Line 2x cupcake pans.
- In a small bowl, whisk flour and corn starch to 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 5-7 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.
- Reduce speed to low, slowly add 1/3 of flour mixture. Then incorporate ½ of buttermilk. Repeat flour and buttermilk steps, finishing with addition of the flour mixture. Scrape down bowl and stir in sprinkles.
- Scoop 1/4 cup of batter into each cupcake liner. Bake cupcakes for 22-25 mins or until toothpick inserted into the centre comes out clean.
- Frost 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!
Tried this recipe?Let us know how it was!