Homemade Funfetti Cupcakes & Frosting
Ok, guys. We need to talk.
Before I get into these amazing and delicious from-scratch cupcakes and frosting that taste WAY better than the store-bought version… we need to discuss yesterday’s Grape Salad incident.
I can always tell when you guys aren’t very impressed with a recipe I post. Because when you do like something, you’re awesome about telling me via Pinterest and Instagram. And last night, I barely got crickets after the Grape Salad posted.
I have to tell you: you’re making a mistake. Seriously. If you aren’t going nuts over that recipe and running off to your refrigerator right now to gather the ingredients, you are so majorly missing out!!! It may very well be the yummiest thing I’ve eaten all summer. #IceCreamWeek included! (*gasp*)
So, please, do us both a favor and give that recipe a second glance! You won’t regret it. I promise.
*ahem* Stepping down from my soapbox and ending the rant…. NOW.
So0000000… these cupcakes. And this frosting. Is there anyone in the world who doesn’t love Funfetti treats?! It’s like the kid food it’s totally okay to keep on loving after you’re an adult.
Of course, I’m no stranger to box mix cakes. In fact, I’m rather partial to them if I’m being totally honest. But sometimes you just can’t beat a homemade cake (or cupcakes). And when we’re talking anything vanilla, I’m a total believer that homemade is the only way to go! I feel like chocolate comes across pretty well in a cake mix, but there’s just no way to do vanilla justice unless you have total control of the quality and the amount of vanilla you add to a recipe.
I’m in love with vanilla paste, so that’s what I use in this recipe. If you can’t get your hands on it, just split open a vanilla bean and scrape out the insides. Or, at the very least, use a super high quality extract. It’s totally worth the effort (this goes for both the cake batter and the frosting).
As far as sprinkles go, I think we can all agree: the more, the better! I prefer to use jimmies, because the colors won’t bleed. You can use nonpareils if you’d like, but just be prepared for a tie-dye effect (which isn’t all that bad anyway, right?).
These have been my favorite cupcakes since I discovered the recipe about 6 years ago (back when I was trying to run a home-based cupcake business). It’s a winner and a total staple for any baker’s repertoire!
This frosting is my favorite buttercream to pair with just about any cake or cupcake!! It’s light and fluffy, not too rich, but also not lacking in buttery sweet flavor. The sprinkles just make everything about it even better, of course! It’s easy to make and comes together in just a few short minutes.
I know some of you will ask if you can substitute butter for the shortening in this recipe (I use half butter and half shortening), and the answer is: yes. But I don’t like the taste as much with full butter. I feel like it’s too rich when you do that. But I get it, not everyone is a shortening fan, and that’s fine. The recipe will definitely work with all butter, so go for it my Crisco-hating friend!