Christmas Funfetti Cupcakes

Christmas Funfetti Cupcakes

Funfetti any time of year is the best. Even though it is simply just a vanilla or white cake with sprinkles, it is just so much more. The colorful-ness the sprinkles add to the cake are a complete game changer. When I was at the store shopping for other cupcakes’ ingredients, I found red, white and green sprinkles. I thought “uhhhh, yaaaaassss Christmas Funfetti!!” I was not disappointed with the turn out. I used the vanilla cupcake recipe that I retrieved off of Martha Stewart’s website. You can find my vanilla cupcake recipe, that I used for the Rudolph Cupcakes, here. My vanilla buttercream is revamped, and updated compared to my original vanilla buttercream recipe!

I simply added 1/2 c. of the sprinkles to this vanilla cupcake batter. I topped it with my vanilla buttercream frosting, and with little sugar Christmas trees from Wilton. You can find them here! You could also make chocolate Christmas trees- find out how to make them here!

You can truly use whatever vanilla or white cake recipe you like and add in 1/2 c. sprinkles for every dozen cupcakes the batter makes. That is what I love about funfetti cake, it is very simple, and yet you can customize it for any holiday, birthday party or occasion.

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Below, you’ll find the printable recipe for the Funfetti Cupcakes along with the recipe for my vanilla buttercream!

Christmas Funfetti Cupcakes

14 Cupcakes

Ingredients

    For the Cupcake:
  • 1 1/2 c. All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 c. Butter, room temp
  • 1 c. Sugar
  • 3 eggs, room temp
  • 1 1/2 tsp Vanilla Extract
  • 3/4 c. Buttermilk
  • 1/4 c. French Vanilla Coffee Cream
  • 1/2 c. red, white and green sprinkles
    For the Frosting:
  • 1 stick Butter, room temp
  • 2 c. Powdered Sugar
  • 2 tbsp Milk or Cream, I use French Vanilla coffee creamer
  • 2 tsp Vanilla Extract

Instructions

    For the Cupcakes:
  • Preheat your oven to 350 and line 14 cupcake tins
  • In a small bowl, combine your flour, baking powder and salt. Whisk or Sift these three ingredients together. Set aside.
  • In a large bowl, beat your butter until light and fluffy. Slowly add in your 1 c. sugar, and beat until the sugar and butter are combined.
  • One at a time, add in your eggs to your butter and sugar mixture. Ensure that each egg is beat into the batter until you add in the next one.
  • In a cup, or a measuring cup, combine your milk, cream and vanilla extract.
  • Alternating, beginning and ending with your flour mixture, fold (with spatula) in the dry mix and your milk/vanilla mix into your butter, sugar and egg batter.
  • Fill your lined cupcake tins 3/4 full, and bake for 15 minutes
    For the Frosting:
  • Beat your sugar until it turns light in color and fluffy in texture. Roughly 2-3 minutes.
  • Alternating, cup by cup and tablespoon by tablespoon, add in your powdered sugar and your cream
  • Beat until the sugar and cream are fully combined. Then add in your vanilla extract. Beat for roughly 5 minutes after vanilla is fully incorporated. This will give the frosting the airy texture everyone loves.
  • Once your cupcakes are cooked and cooled, top with this frosting, and enjoy!
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