One Bowl Funfetti Cupcakes With Cream Cheese Frosting Recipes

HOMEMADE FUNFETTI CUPCAKES

Steps:

• Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.
• In a large bowl, sift together the flour, baking powder and salt.
• In a medium bowl, whisk together the milk and egg whites.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
• Once ingredients are thoroughly incorporated, give the batter a good 1-minute beating to ensure that it is thoroughly mixed and well aerated. Use a rubber spatula to fold the sprinkles into the batter. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
• Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

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).

ONE-BOWL FUNFETTI CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Line 24 standard-size muffin cups (two 12-cup pans) with paper liners.
• In a large bowl or in the bowl of a stand mixer, whisk together flour, sugar, baking powder and salt until well combined. Add eggs, oil, milk and vanilla; beat with an electric hand mixer or in the stand mixer with a paddle attachment on medium speed until smooth, about 2-3 minutes. Use a spatula to gently fold in sprinkles (if you stir them in too much, the colors will start to bleed).
• Divide cupcake batter evenly among paper liners so each cup is about 3/4 full. Bake 15-20 minutes or until cupcakes are baked through with lightly golden, domed tops. Cool cupcakes in pan 5 minutes, then transfer to a cooling rack to cool completely.
• Meanwhile, make the frosting: In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and cream cheese on high speed until light and fluffy, about 2-3 minutes. Beat in 2 cups powdered sugar, milk, lemon juice and lemon zest until smooth. Beat in just enough of remaining 1 cup powdered sugar until frosting is thick but spreadable. (If the frosting seems too thin to pipe or spread, refrigerate covered for 30 minutes to 1 hour.)
• Pipe or spread frosting on top of cupcakes. Top with more sprinkles, if desired. Store frosted cupcakes in refrigerator up to 2 days.