One Bowl Funfetti Cupcakes With Cream Cheese Frosting Recipes
FUNFETTI CUPCAKES
Provided by judith
Number Of Ingredients 11
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).
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- Prep: Spray a muffin/cupcake pan with nonstick spray and line with paper liners or reusable silicone liners. (Using nonstick spray is helpful here because the sprinkles like to stick to the exposed parts of the muffin pan when the cupcakes rise while baking). Preheat oven to 350 degrees.
- Make the Cupcakes: In a medium bowl, whisk together dry ingredients. In a large mixing bowl, cream the softened butter with mixer until creamy, 2-3 minutes. Add the sugar and cream again until well combined, light and fluffy - about 2 minutes. Add the egg whites and vanilla and mix until JUST combined. Over mixing can lead to dense, non-fluffy cupcakes. Add sour cream or greek yogurt and mix until just combined. The batter may have some lumps - that's normal. Add the dry ingredients, and mix until just combined. Scrape the sides and bottom of the bowl well with a spatula. Add the milk and mix until just combined. Stir in the 3/4 cup of sprinkles.
- Bake: Fill muffin papers 2/3 of the way full with batter. Bake for 18-21 minutes, or until a toothpick inserted into the center of the cupcake comes out clean or with fluffy crumbs, not wet batter. Let cupcakes cool completely before frosting. (I let them cool in the pan until they won't burn my hands, then I remove them and let them sit on the counter to finish cooling.)
- Make the Frosting: Cream softened butter and softened cream cheese together in a large mixing bowl. Sift in half of the powdered sugar, mix well, then add the milk. Add remaining powdered sugar and vanilla and a small pinch of salt. If you're waiting to frost the cupcakes for a bit, cover the frosting and chill it in the fridge. Let it sit back out for a few minutes before using so it's not hard as a rock.
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