You know what’s great therapy? Baking. Saturday morning I baked a whirlwind of treats, including these cupcakes, which I made for a movie night at Brian’s house. The funfetti cupcakes are from a recipe I found over at Crazy for Crust, originally from How Sweet it is. The frosting is also adapted from that same recipe, but I changed it a bit to make it smooth and creamy, but also fluffy and with cotton candy flavor.
The cupcakes are moist and delicious, and taste just like they came out of a box. I definitely have a new favorite homemade cake recipe! The frosting is creamy, sweet, and tastes like cotton candy, but it isn’t overwhelming. I simply whipped the butter, slowly mixed in the the powdered sugar, and about 2 teaspoons of whole milk. Heavy cream would have made the frosting fluffier, but I didn’t have any on hand and I had no time to go buy some. The fluffier you want your frosting, the higher fat content you’ll want in your milk; hence why I chose to use whole milk, rather than 1% like I usually use. I also threw in a pinch (or two!) of salt, simply to cut the sweetness so it wasn’t too overwhelming. I find that, while I have a VERY sweet tooth, some frostings are so sugary and sweet I feel like my teeth are rotting as I eat. (Lovely description, I know.) I don’t find that very pleasant, so I add salt. After the frosting was made, I mixed in one packet of Dunken Hines frosting creations mix; naturally I used cotton candy flavor. However, you could use any flavor you want- I’m sure they’re all fantastic!
Here’s the recipe:
(yields 12 large cupcakes)
For the cupcakes
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 1/2 cups flour
- 1/3 cup milk
- 1/3 cup sprinkles, plus more for decoration if desired.
- 24 jellybeans to top cupcakes, if desired.
For the Frosting
- 1 cup butter
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk or heavy cream (if needed)
- 1 packet dunken hines frosting creations cotton candy flavoring
- preheat muffin tin to 350. line muffin tin with cupcake liners and set aside.
- whisk together flour and baking powder in a medium bowl; set aside.
- beat the butter and sugar together in a mixer until fluffy. Add the eggs and vanilla and beat until just combined. Add half of the dry ingredients and mix until combined; add the milk and stir, then add the rest of the ingredients. Fold in the sprinkles.
- pour into the prepared pans about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- To make the frosting: Beat the butter in a large bowl (i used the bowl of my stand mixer; but used my hand mixer to make the frosting) until creamy. mix in the powdered sugar; about 1/2 cup at a time. mix in the vanilla. If the frosting is too thick, mix in the milk/cream about 1 teaspoon at a time until it has reached desired consistency. Mix in the packet of flavoring with a spoon or rubber spatula, and spread onto cooled cupcakes.