New Years Funfetti Cupcakes

Happy 2015 Everyone! I hope you all have had a great start to the new year and are thinking positive about all the good things that will come to you.  It's always good to have a good attitude about things. I believe no matter what your age you are never too old to grow and think positive.

Since rainbow sprinkles remind me of confetti that were sure to be in the air on New Years Eve and New Years Day I wanted to make these fun and colorful cupcakes for my first blog recipe of 2015.

These funfetti cupcakes are a fun recipe for any occasion. If you don't know what to bring to an event just whip up a dozen of these and you will be good to go. The cupcake flavor is also a flavor that most love with the base being a yellow cupcake.


New Years Funfetti Cupcakes

Yield - 12 cupcakes

Ingredients

1/2 cup butter (room temperature)
3 eggs  (room temperature)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cup milk ( I used 2%)
1/2 cup sprinkles


Cream Cheese Frosting

Yield - Frosts 12 cupcakes

1 8-ounce package cream cheese (room temperature)

1/2 cup butter (room temperature)

2 teaspoons pure vanilla extract vanilla

1 1/2 cups granulated sugar

Instructions

Preheat oven to 350 degrees. Line 12 count muffin pan with cupcake liners.

For the funfetti cupcakes:

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking powder, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar.
4. Add pure vanilla extract and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
5. Alternate adding the all-purpose flour mixture and milk.
6. Gently fold sprinkles into the batter.
7. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
8. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.

For the cream cheese frosting:

1. In stand mixer using paddle attachment beat butter and cream cheese on low to medium speed until smooth.
2. Add pure vanilla extract and beat until blended.
3. Gradually beat in 1 1/2 cups of granulated sugar.

The inside of the cupcake is just as full of sprinkles as the outside is. To make the recipe even better I suggest using a vanilla bean instead of pure vanilla extract if you have some in your pantry. I have to stock up on some more ASAP. TJ Maxx here I come.

Here's to a successful, healthy, and blessed 2015!

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!

Notes:

1 1/2 teaspoons of pure vanilla extract = 1/2 vanilla bean 


Savor The Baking,
Chineka