Weekly Recipe: Vanilla Funfetti Cupcakes with Almond Buttercream Icing

As you might have guessed, I was anxious to dig in and see what kind of cake I could find for Colin's birthday.  I knew I could control the size of his sugar overload by choosing cupcakes, so I was on the hunt.  None of the flavors I found really struck my fancy because I wanted to be sure it was something he'd like.  I wanted to do something a little different though and remembered a bookmarked recipe for homemade funfetti cupcakes.  I had 2 recipes that I was deciding between and went with a reliable source, Annie.

I added sprinkles to the batter to give the funfetti look but otherwise kept the recipe as written.  I wasn't overly pleased with the consistency (crumb) of the cupcake but the flavor was really good and the icing was the best part.  I can tell you the last step of beating the icing for 5 minutes does make some incredibly light and fluffy icing.  I substituted almond flavoring for the vanilla and it was a great change.  Colin loved them, so I guess that's all that matters!

Wes thought the CDR on the little tags I made stood for Chris Douglas-Roberts (Memphis b-ball player).  Um no, that'd be your son's initials!

Vanilla Cupcakes

Ingredients:

½ cup unsalted butter, at room temperature

2/3 cup sugar

3 eggs

1 tsp. vanilla extract

zest of 1 lemon (optional)

1 ½ cups all-purpose flour

1 ½ tsp. baking powder

¼ tsp. salt

¼ cup milk

1-1 ½ recipes easy vanilla buttercream frosting

Directions:

Preheat the oven to 350°.  Line a muffin tin with 12 paper liners.  Set pan aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition.  Beat in the vanilla extract and lemon zest, if using.

In a separate bowl, whisk together the flour, baking powder and salt.  With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture.  Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow to cool in pan 5 minutes.  Transfer cupcakes to a wire rack and allow to cool completely.

Prepare frosting.  Decorate cooled cupcakes as desired.

Easy Vanilla ButtercreamIngredients:20 tbsp. (2 ½ sticks) unsalted butter, softened (I only used about 5 T. for 12 cupcakes)2 ½ cups confectioners’ sugar, sifted (I used about 1 cup)1/8 tsp. salt2 tsp. vanilla extract (I used 1 tsp almond extract)2 tbsp. heavy cream  (I used 2% milk)

Directions:In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.