These funfetti cupcakes are perfect for any event or occasion, and the kiddies absolutely love them. I’ve topped these ones with homemade whipped cream, so they’re lighter and simpler to make than a cupcake topped with icing.
So, make a batch, or two, the next time there’s a birthday party, family gathering, or event and enjoy these dessert cupcakes with your family and friends.
Ingredients make 10-12 cupcakes
2 large eggs -room temperature
1/2 cup sugar
1/3 cup canola oil
2 tsp vanilla
3/4 cup 3.25% milk -room temperature
3 tbsp lukewarm water
2 cups flour
2 tsp baking powder
1/4 cup sprinkles
1 cup 35% whipping cream
3 tbsp icing sugar
Directions
- Line two muffin tins with paper liners.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and the water.
- Put the flour and the baking powder into a sifter.
- Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the sprinkles. Don’t over mix.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of a cupcake with a toothpick and it comes out clean.
- Remove the cupcakes from the tins and let them cool on a wire rack.
- Using an electric mixer, mix together the whipping cream and icing sugar until soft peaks form. Start on low speed and work your way up to medium-high speed.
- Pipe the whipped cream onto each cupcake.
- Top with sprinkles.
Comments