Just by reading the name of these cupcakes you’re probably confused. So here’s why. They’re semi – funfetti cupcakes because they have the sprinkles in the batter but I didn’t coat the frosting in sprinkles, keeping the funfetti bit subtle.
Now that that’s clarified, it’s the Christmas season! Though here in Hong Kong it’s still 26 degrees! It’s swinter!
It’s finally Christmas break which meant a Christmas party on the last day of term. Which is why I decided to make these vanilla cupcakes. If you’ve seen my classic vanilla cupcake recipe, this is basically the same thing with the addition of sprinkles. Brining these to a party will definitely be a big hit!
- 1 2/3 cups All – Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 cup unsalted Butter, Melted
- 1 cup Granulated Sugar
- 1 large Egg
- 1/4 cup Yogurt (plain or vanilla, greek yogurt, sour cream)
- 3/4 cup Milk (soy, cow, almond)
- 2 teaspoons Vanilla Extract
- 55 grams (1 small tube) rainbow Sprinkles
- 3/4 cup (170g) Unsalted Butter, softened to room temperature
- 2 1/2 cups Icing sugar
- 1/4 cup (60ml) Whipping Cream (or heavy or half-and-half)
- 2 teaspoons Vanilla Extract
- Salt, to taste
- 2-3 small drops of Green Food Coloring (optional)
- Preheat the oven to 176 degree Celcius and line the muffin tin with cupcake liners. Set aside.
- In a large microwave-safe bowl melt the butter in the microwave. Whisk in the sugar – the mixture will seem odd with a gritting texture. Refrigerate it for one minute to chill. Meanwhile, in a medium bowl, sieve and mix together flour, baking powder, baking soda and salt.
- Stir in egg, yogurt, milk and vanilla extract to the butter-sugar mixture. Combine the dry ingredients. Keep mixing until no lumps remain. The batter will be thick. Slowly stir in sprinkles ensuring you don’t over mix or the sprinkles will bleed their color.
- Divide the batter among the lined muffin tin. Bake for about 20 minutes of when inserting a tooth pick, it comes out clean. Allow cupcakes to cool in the tin for 3 minutes then completely cool on a wired rack.
- For the frosting, soften the butter on medium speed in a medium bowl. Beat for about 3 minutes until smooth and creamy. Add the icing sugar, cream and vanilla extract. Beat on low for 1 minutes then gradually increase the speed beating for another 3 – 4 minutes.
- Frost the cooled cupcakes and top with sprinkles or icing sugar.
- For the buttercream, I ended up adding about 1-2 more tablespoons of whipping cream because I felt that it was too thick. It it’s too thin, add some more icing sugar.
- Adding salt is to your own preference and omitting it from the recipe is completely fine as well. I put in about 2-3 small pinches of salt.
- I used an ice cream smooth to scoop the batter into the muffin tin. It makes things less messy and helps measure how much batter is in each one for an even height of cupcakes.
- Cupcakes can be started in an airtight contained at room temperature for up to 3 days. Stored in a refrigerator, they’ll last up to 5 days.