The Pioneer Woman Tasty Kitchen
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Vanilla Funfetti Cupcakes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

A delicious vanilla cupcake topped with amazing buttercream.

Ingredients

  • FOR THE CUPCAKE:
  • 1-⅓ cup All-purpose Flour
  • ¼ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • ¼ cups Butter, Room Temperature
  • 1 cup White Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Low-fat Buttermilk
  • 4 dashes Sprinkles
  • _____
  • FOR THE BUTTERCREAM:
  • 16 ounces, weight Confectioners Sugar
  • 1 stick Butter, Softened
  • 1-½ teaspoon Vanilla Extract
  • 4 Tablespoons Milk
  • 3 drops Red Food Coloring, More Or Less To Reach Desired Color

Preparation

Preheat your oven to 400 degrees F and line a (12 count) muffin tin with cupcake wrappers.

In a small bowl, whisk together flour, salt and baking soda and powder until well combined.

In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla, and beat until smooth.

Add half of the flour mixture, stir, pour in buttermilk, stir. Mix in the rest of the flour mixture and the sprinkles and stir everything together carefully.

Distribute evenly into muffin cups, filling about 2/3 full. Bake for 18-20 minutes. Allow to cool completely before frosting.

While cupcakes are cooling, prepare frosting. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons milk until blended. Beat until light and fluffy on medium speed, occasionally scraping bowl. Once frosting is mixed, add a few squirts of red food coloring to create the pink color!

Frost cupcakes and decorate with toppers! (or just eat, which works too!)

One Comment

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Avatar of Nicole

Nicole on 9.6.2011

This recipe is excellent! Definitely going to be making these again!

2 Reviews

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Avatar of trisherina

trisherina on 8.15.2011

I made buttermilk in the typical style: a tiny bit less than one cup of 2% milk and a tablespoon of white vinegar. These cupcakes baked up in a nice mounded shape for decorating. And despite very ordinary ingredients, they taste way better than ordinary!

Avatar of Bekah

Bekah on 8.12.2011

These are the BEST!!!!! The only thing I had to change was the buttermilk. Because I live in Japan and they don’t sell buttermilk, I subbed with 3/4 c. yogurt and 1/4 c. milk.

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