Funfetti Cupcakes From A Box Hack Recipes

HOMEMADE FUNFETTI CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
• Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
• in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
• Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

FUNFETTI CUPCAKES FROM A BOX HACK

Steps:

• Preheat oven to 350°F and prep your ingredients
• Line your cupcake tin.
• Pour in cake mix.
• Add eggs, melted butter, and milk.
• Stir or mix on low for 2 minutes.
• Scoop batter so the cups are 3/4 full.
• Bake for 20 minutes, or until a toothpick is inserted and comes out clean.
• When the cupcakes are completely cool, frost, add sprinkles.
• Enjoy!

FUNFETTI CUPCAKES

Steps:

• Preheat the oven to 350° F/180oC. Line two cupcake pans with paper liners. Set aside.
• In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
• In a second mixing bowl add the butter and sugar and whisk to combine. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla. Add the dry ingredients and mixing just until incorporated. Stir in sprinkles with a spatula.
• Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
• Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired.

FUNFETTI CUPCAKES

Steps:

• Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, whisk or sift together flour, baking powder, and salt. Set aside.
• In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in egg whites, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream/heavy cream and beat until combined. Add the other half of the dry ingredients and beat slowly just until combined. Stir in sprinkles. Do not over mix - the less you mix, the lighter the cupcakes will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Frost cupcakes with frosting and top with sprinkles.
• Unfrosted cupcakes can be kept tightly covered in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge (same for the frosting but bring it to room temperature and stir well before using to frost the cupcakes). Frosted cupcakes can be kept at room temperature for 24 hours or in the fridge for up to 3 days. Bring to room temperature before serving (at least 1 hour).