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Vanilla Funfetti Cupcakes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Buttery, tender and moist vanilla bean funfetti cupcakes topped with creamy, and decadent chocolate fudge frosting
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Course Dessert
Servings 12 cupcakes

Ingredients
  

Vanilla Funfetti Cupcakes

  • 1/2 cup (119g) whole milk, room temperature
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 2 teaspoons pure vanilla bean paste
  • 2 tablespoons (26g) canola oil
  • 5 tablespoons unsalted butter, room temperature
  • 1 1/2 cups (175g) cake flour
  • 3/4 cups (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup sprinkles

Chocolate Fudge Frosting

  • 1 cup (170g) bittersweet chocolate, chopped or chips
  • 1 cup (226g) unsalted butter, cubed and softened
  • 1 3/4 cup (210g) confectioner's sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or cream

Instructions
 

Vanilla Funfetti Cupcakes

  • Heat the oven to 325F. Line two cupcake pans with paper liners and set aside.
  • In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
  • In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt and mix on low speed for a minute to combine.
  • With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
  • Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
  • Fold in the sprinkles. Evenly divide the batter among the cupcake liners, 2/3 full.
  • Bake the cupcakes for 18-22 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
  • Place the baked cupcakes on wire racks to cool for 2 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.

Chocolate Fudge Frosting

  • Place the chocolate in a microwave-safe bowl and microwave for 30 seconds.  Stir well.  Return the chocolate to the microwave and heat for another 15 seconds and stir again. 
  • Continue heating the chocolate for 15 seconds, stirring after each increment, until chocolate is completely melted and smooth.  Let the chocolate cool to room temperature.
  • Combine the softened butter and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Mix on low speed for one minute. Turn the speed to medium and beat for 5 minutes, stopping to scrape the bowl every so often.
  • On low speed, add the cooled, melted chocolate. Mix for a minute, until everything is incorporated. Scrape down the sides and bottom of the bowl.
  • Add the salt, vanilla and milk. Increase the mixer speed to medium, and whip for 5 minutes. Scrape down the sides and bottom of the bowl.
  • Pipe or spread the frosting onto the cooled cupcakes. Decorate with sprinkles.

Notes

Baked and frosted cupcakes can be stored for up to 3 days at room temperature in an airtight container. 
 
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