I would like to know if there is any person, old or young, in the world who doesn’t like sprinkles. It is just one of those things that everybody likes…like popcorn or ice cream. Nobody would look at something and say “No thanks, there are sprinkles on it.” It just doesn’t happen. Maybe you don’t want to admit it, but I’m sure that, deep down, all you really want to do is take a big spoonful of sprinkles and stuff it in your mouth. (Or maybe that’s just me??…)
I remember being a kid and ordering ice cream. My go-to flavor combo was bubblegum ice cream with extra sprinkles, but the rainbow kind, not the chocolate kind. There was a short moment of amazement when I was handed the ice cream cone covered in those multi-colored, shiny little chunks of sugar. I always ate the sprinkles first, and then made my way down to the ice cream part, saving the bubblegum for last. In reality, sprinkles are just colored pieces of sugar, but for some reason they are just so appealing. It probably goes with the theory that we enjoy food not only through the mouth, but also the eyes.
Anyway, though I’d love to continue talking about my sprinkles obsession (maybe another time?), we have some cupcakes to talk about: Funfetti cupcakes. You know, like the ones you buy as a boxed mix at the grocery store? Only these are 100% from scratch and 100% better than your ordinary Pillsbury pre-made cupcakes. These are essentially vanilla cupcakes with vanilla buttercream, but the cake is specked with sprinkles, and because you can never have enough, they also top the buttercream. The cake is moist because of the addition of yoghurt, and has a nice tender, light crumb. The buttercream is fluffy and not-too-sweet, which I think makes these cupcakes especially good (I don’t like it if the frosting is too sweet). Not to mention each cupcake looks like a delicious edible piece of art. Kids (and adults) would absolutely go crazy over these, and you would never believe how simple they are to make.
Easy Homemade Funfetti Cupcakes (from Sally’s Baking Addiction)
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup milk (cow’s milk; or soy milk; or almond milk)
2 teaspoons vanilla extract
1/2 cup sprinkles
1 cup (2 sticks) unsalted butter, softened to room temperature
3-4 cups powdered (confectioners’) sugar
1/4 cup heavy cream (see note above about substituting milk or half-and-half)
1 teaspoon vanilla extract
salt, to taste
Preheat oven to 350F degrees. 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. Stir 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 (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.