The darling spotted cupcake liners came from HeyYoYo.
The jumbo frosting tip was sent to me on my birthday by my sweet baking-expert friend, Kathia. I believe it is Wilton brand.
HOMEMADE FUNFETTI CUPCAKES
(makes a dozen delicious cupcakes)
Preheat oven to 350° & line pan with paper liners.
1 1/4 c. flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 c. sugar
6 tbsp butter, room temperature
1 egg + 1 egg white, room temperature
1 tsp pure vanilla extract
1/2 cup milk
3 tbsp rainbow sprinkles
Sift flour, baking powder and salt together in a bowl. In a mixer, beat the sugar and butter until combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low. Add vanilla. Gradually add flour mixture in 3 parts, alternating with milk in 2 parts, ending with the flour mixture. Fold in rainbow sprinkles.
Fill cupcake liners 2/3rds full. Bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
FLUFFY VANILLA FROSTING
(makes 4 cups)
Recipe given to me by the wonderful Kathia
1 1/2 c. unsalted butter, room temperature
1 lb. powdered sugar, sifted
1/2 tsp. pure vanilla extract
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. Add one drop of food coloring at a time and stir with a flexible spatula until well combined before adding more.
If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.