This is a super easy funfetti cupcakes recipe, perfect to adapt. Its light, tasty and fresh. These cupcakes you can whip up in just over half an hour.
What about these adaptions for flavours? Change up the caster sugar for golden caster sugar for a more caramel flavour. Replace the vanilla for lemon extract and easy peasy zesty cupcakes. Or just stick with the gorgeous vanilla funfetti cupcakes recipe listed here.
To start soften the butter in the microwave until soft but not melted. Add the butter into a mixing bowl along with the sugar. Mix these 2 ingredients on high for around 30-40 seconds or until lighter in colour and fluffy in texture.
Add in the eggs and vanilla and mix again. It may look a little yucky but don’t worry. It’ll all come together in the next stage.
Pop in the self raising flour and mix for 30 seconds and you’ll have a lovely smooth cake batter.
Last of all, add in the sprinkles. Its important to use bake stable sprinkles to ensure they don’t lose their shape or colour during the cooling process. I use these sprinkles from Iced Jems. It is up to you how much you add in. I’ve given a guide in the ingredients list.
Using a 56mm ice cream scoop, pop a scoop of batter into cupcake cases. Get them in a preheated oven at 160 fan oven for 20-25 minutes until cooked. They’ll look light golden brown in colour, dry on top and springy in touch.
Once cooked, leave to cool completely before decorating.
Make up some buttercream following the instructions here.
These funfetti cupcakes will be yummy for a couple of days after baking. Store in a cupcake box at room temperature or put in the fridge if its warm.
Take a look on my Instagram page for how to make these.