Funfetti Vanilla Bean Cupcakes
Funfetti Vanilla Bean Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste, or seeds from 1/2 vanilla bean
- 1/2 cup whole milk
- 1/4 cup rainbow sprinkles
For the Vanilla Bean Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream, or whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste, or seeds from 1/2 vanilla bean
- 1/8 teaspoon salt
For Decoration
- as needed rainbow sprinkles, for topping
Instructions
- 1
Preheat your oven to 350°F. Line a 4-cup muffin tin with paper cupcake liners.
⏱️ 2 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 2 minutes. Beat in the large egg until well combined. Stir in the vanilla extract and vanilla bean paste.
⏱️ 4 min
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 3 min
- 5
Gently fold in the 1/4 cup of rainbow sprinkles.
⏱️ 1 min
- 6
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 18 min•🌡️ 350
- 7
Remove cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
⏱️ 20 min
- 8
While the cupcakes cool, prepare the buttercream. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy and pale, about 2-3 minutes.
⏱️ 3 min
- 9
Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition. Beat in the heavy cream, vanilla extract, vanilla bean paste, and salt. Increase the mixer speed to high and beat for another 2-3 minutes until the buttercream is light and fluffy.
⏱️ 5 min
- 10
Once the cupcakes are completely cool, frost them generously with the vanilla bean buttercream using an offset spatula or a piping bag.
⏱️ 3 min
- 11
Top with additional rainbow sprinkles for a festive finish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Funfetti Vanilla Bean Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste, or seeds from 1/2 vanilla bean
- 1/2 cup whole milk
- 1/4 cup rainbow sprinkles
For the Vanilla Bean Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream, or whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste, or seeds from 1/2 vanilla bean
- 1/8 teaspoon salt
For Decoration
- as needed rainbow sprinkles, for topping
Instructions
- 1
Preheat your oven to 350°F. Line a 4-cup muffin tin with paper cupcake liners.
⏱️ 2 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 2 minutes. Beat in the large egg until well combined. Stir in the vanilla extract and vanilla bean paste.
⏱️ 4 min - 4
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 3 min - 5
Gently fold in the 1/4 cup of rainbow sprinkles.
⏱️ 1 min - 6
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 18 min•🌡️ 350 - 7
Remove cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
⏱️ 20 min - 8
While the cupcakes cool, prepare the buttercream. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy and pale, about 2-3 minutes.
⏱️ 3 min - 9
Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition. Beat in the heavy cream, vanilla extract, vanilla bean paste, and salt. Increase the mixer speed to high and beat for another 2-3 minutes until the buttercream is light and fluffy.
⏱️ 5 min - 10
Once the cupcakes are completely cool, frost them generously with the vanilla bean buttercream using an offset spatula or a piping bag.
⏱️ 3 min - 11
Top with additional rainbow sprinkles for a festive finish.
⏱️ 1 min