Description
Delicious and colorful Fireworks Funfetti Cupcakes, perfect for celebrating special occasions.
Ingredients
Scale
- ½ teaspoon salt
- 3 teaspoons baking powder
- 2 ½ cups all-purpose flour (310 g)
- 1 cup unsalted butter, melted (227 g)
- 1 ½ cups granulated sugar (297 g)
- 4 large eggs
- 1 tablespoon vanilla extract (15 ml)
- 1 ¼ cups buttermilk (296 ml)
- 1 cup sprinkles (red, white, and blue)
- 1 cup unsalted butter, softened (227 g)
- 4 cups powdered sugar (452 g)
- ½ teaspoon salt
- 1 tablespoon vanilla extract (15 ml)
- 2–3 tablespoons heavy whipping cream (30–45 ml)
Instructions
- Preheat oven to 350°F. Prepare cupcake pans with liners.
- Whisk salt, baking powder, and flour in a medium-sized bowl. Set aside.
- Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
- Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl. Stir in sprinkles.
- Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
- Bake Time: 24 cupcakes: 14-17 minutes // Two 8-inch or 9-inch round pans: 24-27 minutes // 9×13-inch pan: 30-40 minutes.
- For the frosting: Beat butter until smooth with a hand or stand mixer. Note: If using a hand mixer, be sure to use a very large bowl to avoid wearing the powdered sugar.
- Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
- Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
- Frost cupcakes as desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Can substitute buttermilk with regular milk mixed with vinegar for a quick homemade version.
- Experiment with different colored sprinkles for different occasions.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg