Funfetti Cupcakes with Baker’s Frosting

I am very excited to share this post with you…because who doesn’t love Funfetti cupcakes?!?

Funfetti is pretty much the “official” cake of birthdays, and a lot of kids (and adults) favorite cake.

photo 3And really…who doesn’t love the sight of the colorful Jimmies? It is important that you use Jimmies in the batter instead of round sprinkles, the Jimmies color will not bleed into the batter.

 

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Hello gorgeous!!

 

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Another reason that I love this recipe is the Whipped Buttercream Frosting, also known as Baker’s Frosting. I tend to steer away from the really sweet “traditional” frosting. I usually use as little powdered sugar in my frostings as possible, unless there is another strong flavor to balance it.

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I first found out about this frosting from my Mother-In-Law, she uses it on a lot of her cakes. The flour helps replace the “powdered” part of the powdered sugar, and the granulated sugar gives it the perfect level of sweetness. It is so light and fluffy, it is perfect for spreading on cakes or cupcakes or piping!

I dyed mine pink, but you can leave it any color you would like, or even go classic and leave it white.

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Funfetti Cupcakes

  • 1 stick of butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 cup plain or vanilla greek yogurt
  • 1/2 cup heavy cream
  • 1 t vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 t baking powder
  • 1/4 t baking soda
  • 1/2 cup rainbow Jimmies

Makes 12 cupcakes

Instructions

  1. Preheat oven to 350 degrees
  2. Mix together butter and sugar until nicely combined. Add in egg, yogurt, heavy cream, and vanilla. Slowly begin adding in flour, baking powder, and baking soda. Mix until the batter is thick, it won’t look very pretty at this point. Stir in the Jimmies.
  3. Line a muffin pan with paper liners. Divide the batter among the 12 liners. Bake for 20 minutes, or until a toothpick comes out clean. Set aside to cool.

 

Baker’s Frosting

  • 7 T all-purpose flour
  • 1 1/2 cup heavy cream
  • 1 1/2 cup granulated sugar
  • 1 cup (2 sticks) butter, room temperature
  • 2 t pure vanilla extract
  • 1/2 t almond extract
  1. In a small saucepan, heat flour and heavy cream at medium high heat, whisking constantly until it thickens.
  2. Remove from heat and let cool completely
  3. Mix butter, sugar, and extracts together until light and fluffy. This generally takes 5-7 minutes. You want to make sure that it is no longer grainy from the sugar.
  4. Add in the flour mixture. Beat with a mixer until the frosting is thick with a whipped texture.

Cupcakes adapted from Sally’s Baking Addiction

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