Funfetti Vanilla Cupcakes
Sweet vanilla cupcakes with colourful sprinkles inside and on top, and a silky vanilla buttercream
Servings 12
Calories 494kcal
Ingredients
For the sponge
- 175 g Butter or baking spread softened, unsalted
- 175 g Caster sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 175 g Self raising flour
- 35 g Sprinkles
For the buttercream
- 200 g Butter softened, unsalted
- 400 g Icing sugar
- 1 tsp Vanilla extract
- 2-3 tbsp Milk
For decoration
- 2 tbsp Sprinkles
Instructions
- Pre-heat your oven to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter and sugar, ideally using an electric mixer, for exactly 5 minutes
- Add the eggs and vanilla extract, and mix in well
- Then gently whisk or fold in the self raising flour
- Fold in the sprinkles with a silicone spatula or a wooden spoon until evenly distributed
- Divide the mixture between the 12 cupcake cases
- Bake them for 25-30 minutes or until they are golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely on a cooling rack
- Make the buttercream by mixing the butter on it's own for a few minutes. Add the icing sugar, vanilla extract and milk, and mix until smooth. For the best results use a stand mixer with the paddle attachment. You can add a little extra milk if it is too stiff
- Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
- Then add the sprinkles as decoration
- Store in an airtight container in a cool place, eat leftovers within 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- The funfetti sprinkles I use are from The Shire Bakery, they are pricier than supermarket versions but this is because you get the best results. They retain their colour and are bake stable.
- For the best natural vanilla flavour, make sure to use an extract and not an essence. My favourite brand is Nielsen Massey.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 494kcal | Carbohydrates: 61g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 240mg | Potassium: 37mg | Fiber: 1g | Sugar: 50g | Vitamin A: 840IU | Calcium: 17mg | Iron: 1mg
