How cute are these? Aaaaaaah! Insane. Not only are they cute… They. Are. Awesome. It’s kind of impossible not to have so much fun when you’re flailing sprinkles all over your kitchen, and “oops” pouring a little too much on each cupcake. These cupcakes make me want to party. And by party I mean stuff 8 of them in my face.
I’m posting this recipe in honor of 2 people. Well 3, but I’ll get to #3 in a minute.
I’m lucky enough to be a mom of 2 amazing girls which I wouldn’t change for the world. In fact, before I ever had kids I ONLY wanted boys. 3 boys to be exact. Then I had my first, and she was a girl. Then I had my second, and she was a girl too. Not only did I no longer want 3 boys, but I only wanted 2 kids. So 2 girls it is, and I love every second of it. Well, not every second. But most seconds.
My girls are lucky enough to be surround by 4 additional cousins. They are all attached at the hip. There are 6 cousins under the age of 5.
AMAZING! Am I throwing around too many numbers?
The oldest is my niece, Stella. (My first and only niece). There is something so special about being an aunt. It’s kind of like being a grandparent, where you get to have all the fun, and give em back to the parents just when things start to get hairy. So naturally, when Stella turned 5, I HAD to make these for her.
They were perfection. At least they were in the eyes of a 5 year old. Which to me totally counts. Let’s be honest, kids are the first people to tell you the brutally honest truth. So yeah, these cupcakes were approved.
Today also happens to be one of my best friends birthday! She is not my oldest friend, we met when I moved to California 9 1/2 years ago, and we are lucky if we see each other once every couple months. But when we talk, or when we’re together we do nothing but laugh and it’s as if no time has passed. She’s one of those friends. So in honor of Marcy (the most fun person I know), this funfetti cupcake post is for you!
And last but certainly not least, my inspiration for starting this blog in the first place. I don’t know her, we’ve never even met, but after discovering her blog years ago I quickly developed my dream of having my own food blog one day and only hoped it would be as amazing as hers.
Jessica Merchant of How Sweet It Is. If you haven’t visited her site, please do. It’s impossible not to be inspired. But promise you’ll come back to visit me!
Jessica recently came out with her first cookbook (yay!) called Seriously Delish and of course I bought it immediately. It’s filled with her amazingly creative recipes, and charming stories. She is obsessed with sprinkles, so I felt it only appropriate to make these cupcakes as my first recipe from her book.
As I mentioned above, this post is in honor of 3 people. #1, my niece Stella, #2, my best friend Marcy, and #3, my blogging inspiration Jessica. While I may never know #3, I will forever be grateful for the role model she is in my foodie life.
So cheers to you 3! May you always eat cupcakes that are this fun!
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 large egg plus 1 egg white
- 2 tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/3 cup brightly colored sprinkles
- 8 tablespoons unsalted butter, room temp
- 8 ounces cream cheese, room temp
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon whole milk, or as needed
- 1/4 cup brightly colored sprinkles
- 1) Preheat oven to 350 degrees. Line cupcake tin with paper liners.
- 2) In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- 3) Add the butter to the bowl of an electric mixer and beat until creamy. Add sugar and beat with the butter on high speed until fluffy. Add the egg and egg white, mixing well on medium speed until combined. Scrape down sides of the bowl as needed.
- 4) Add the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low, add half of the dry ingredients and blend. Pour in the milk and blend. Add the other half of the flour mixture and mix on medium speed until the batter is combined. Use a large spatula to gently stir in the sprinkles.
- 5) Fill the cupcake liners 2/3 full. Bake until tops are set, about 18-20 minutes. Let cool completely before frosting.
- 1) Add the butter and cream cheese to the bowl of an electric mixer and beat on high speed until creamy. With the mixer on low slowly add the powdered sugar. Beat until sugar is incorporated, then add the vanilla. Scrape down sides of the bowl if needed and beat the frosting on high speed for 2-3 minutes, until fluffy and creamy. If the frosting seems too thick, beat in the milk for 1-2 minutes until combined.
- 2) Frost the cupcakes and top with sprinkles!