Halloween Funfetti Cupcakes

October is the month for Caramel Apple Spices, pumpkins, and cozy accessories. The leaves are turning colors and the air is getting  cooler. It is also the month for Halloween. These Halloween Funfetti Cupcakes will be perfect to take to a Church event or a Halloween Party. They are festive with  the sprinkles and  orange icing and are a great way to add a Halloween theme to these cupcakes.

The neutral vanilla flavor of these cupcakes will be sure to make  them a crowd pleaser. To add even more visual interest to the frosting after piping it on you can add additional sprinkles to the top. Another additional touch could be to add an filling to the inside.

Imperial Sugar sent me plenty of granulated sugar, brown sugar, and powdered sugar last month to keep me baking for a long time. I appreciate it and I used their baking supplies in this recipe.

Halloween 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 - black and orange combined


Frosting

1/2 cup butter (room temperature)

3 cups powdered sugar

1 teaspoon pure vanilla extract

Americolor Peach gel color

Instructions 

 Preheat oven to 350 degrees. Line a 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 frosting:

1. In stand mixer using paddle attachment beat butter on low to medium speed until smooth.
2. Gradually beat in 3 cups of powdered sugar. Pour in sugar 1 cup at a time.

3. Add pure vanilla extract and beat until blended.

4. Gradually beat in 2-3 drops of gel color until evenly distributed.

These cupcakes are full of sprinkles on the inside, which adds a nice texture them.  What are your plans for the Halloween? I will be at a Church event where the kids will dress up in their favorite costumes. 

Notes:

These cupcakes can be stored for 3-5 days in an airtight container. Refrigerate afterwards.

Savor The Baking,

Chineka