FUNFETTI CUPCAKES
YOUR CHILDHOOD FAVORITE - YELLOW CAKE WITH SPRINKLES TOPPED WITH CHOCOLATE BUTTERCREAM.
SKILL LEVEL: BEGINNER | QUANTITY: 12 CUPCAKES
LISTS
GROCERY LIST:
3 ½ sticks | Unsalted Butter
5 large | Eggs
¾ cup | Buttermilk
1 cup | Granulated Sugar
2 ½ cups | Confectioners’ Sugar
1 ½ cups | All-purpose Flour
½ teaspoon | Kosher Salt
¼ teaspoon | Baking Soda
1 ½ teaspoons | Baking Powder
2 ½ teaspoons | Vanilla Extract
6 ounces | Semisweet Chocolate Chunks
Brand recommendation - Scharffen Berger Baking Chunks
¼ cup | Round Rainbow Confetti Sprinkles
¼ cup | Classic Rainbow Sprinkles
KITCHENWARE:
12-cup Muffin Pan
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl & Heat-resistant Bowl
Measuring Spoons & Cups, Whisk, Sieve (fine mesh strainer) & Rubber Spatula
Paper Muffin Cups or Parchment Paper
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
Let buttermilk come to room temperature by leaving out for about 30 minutes*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier cupcakes. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt or sugar. Both are usually not fine enough to get through the sieve.
*Dependent on the temperature of your home
BAKE
CUPCAKES:
1 large | Egg (room temperature)
3 large | Egg Yolks (room temperature)
¾ cup | Buttermilk (room temperature)
1 ½ teaspoons | Vanilla Extract
1 ½ cups | All-purpose Flour
¼ teaspoon | Baking Soda
1 ½ teaspoons | Baking Powder
½ teaspoon | Kosher Salt
1 cup | Granulated Sugar
1 stick | Unsalted Butter (room temperature)
¼ cup | Round Rainbow Confetti Sprinkles
FROSTING:
6 ounces | Semisweet Chocolate
2 ½ sticks | Unsalted Butter (room temperature)
1 large | Egg Yolk (room temperature)
1 teaspoon | Vanilla Extract
2 ½ cups | Confectioners’ Sugar
¼ cup | Classic Rainbow Sprinkles
Line a 12-cup muffin pan with muffin cups or cut out 12 large squares from parchment paper to create your own muffin cups. Set aside.
Preheat oven to 325° F and place rack in the center of the oven.
Whisk egg, egg yolks, buttermilk and vanilla extract in a medium bowl. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, sift flour, baking soda and baking powder into large mixing bowl. Add salt and sugar and gently mix to combine, just a few turns. Cut butter into 1-inch pieces and add pieces to bowl of flour mixture. Mix on low speed, slowly increasing speed to medium until butter is worked into dry flour mixture, about 4 minutes. Mixture will look like coarse meal and there shouldn’t be any dry flour or visible chunks of butter.
Make a well in the center of the mixture and pour in half of buttermilk mixture. Starting on low speed and slowly increasing to medium, until well incorporated. Add remaining buttermilk mixture and beat on low speed, do this slowly to prevent spilling, until fully incorporated. Increase speed to medium-high and beat until mixture is smooth, light and thick, about 3 minutes. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Add confetti sprinkles and mix with spatula.
Evenly distribute batter between 12 prepared muffin cups filling just under ¾ of the way full. Bake for 15 minutes. Rotate pan and bake for an additional 8-10 minutes, until a toothpick comes out clean and the topping is lightly golden brown. Allow cupcakes to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot cupcakes in the muffin pan too long will trap moisture and could result in a soggy cupcake. Let cool at room temperature or place in fridge.
While cupcakes cool, place chocolate in a heat-resistant bowl set over a pot of simmering water with the heat on the lowest setting. You shouldn’t need more than 2-inches of water and want to ensure the bottom of the bowl is not sitting in the water. Stir the chocolate frequently until melted. Remove the bowl from the pot and set aside until cooled to room temperature.
Make the frosting by beating the room temperature butter in a stand mixer with a paddle attachment or a large bowl with a hand mixer until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Slowly add in the confectioners’ sugar until mostly mixed. Increase speed, scraping down the sides of the bowl until smooth and creamy. On low speed add the cooled melted chocolate and mix until blended, but don’t overwhip. Set aside.
Frost cupcakes and garnish with classic sprinkles.
Store leftovers in airtight container at room temperature.
