Time for a little indulgence. It’s Halloween after all! I am all for a healthy lifestyle, but I also think that includes a little decadence here and there. These cupcakes are perfect for those times! I think I have expressed my love for Sally’s Baking Addiction before, and here I go again. If you haven’t yet, head over to her blog. It’s seriously adorable and packed with amazing treats! I have been eyeing these from-scratch funfetti cupcakes for quite some time. I finally decided to try them out.
Confession time: I adore boxed cake mix and I LOVEEEEE packaged frosting. And no matter what I do, no matter how many times I try to make baked goods from scratch (with the exception of cookies) I always end up preferring the packaged kind more. Still, that aside (and still true) these cupcakes are really, really good! I don’t love homemade buttercream personally (I know I am craaazy) but these cupcakes got high reviews from my friends who devoured them! They are dense, but light and crumbly, with a rich & creamy frosting and as always, sprinkles make everything better!
I decided to make them Halloween themed by adding fall colored sprinkles and dividing the batter into thirds, using orange and yellow food color to layer the cupcakes to look like candy corn. I also added a little almond extract to the recipe because to me, that is classic funfetti flavor. A little goes a long way! You can adapt these (you can even make them skinny) by using different colors and sprinkles.
No matter what, you can expect to have delicious, homemade cupcakes that are honestly simple to make! Hope you enjoy and have a very happy and safe Halloween!
Homemade Funfetti Candy Corn Cupcakes
adapted slightly from Sally’s Baking Addiction
1 2/3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 large egg
1/4 cup vanilla fat-free Greek yogurt
3/4 cup skim milk
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup sprinkles
1 cup (2 sticks) unsalted butter, softened to room temp
4 cups powdered sugar
1/4 cup nonfat milk (or low-fat)
1 tsp. vanilla extract
2 dashes salt
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, mix flour, baking powder, baking soda, and salt.
Melt butter in a large microwave safe bowl. Whisk in sugar — mixture will be gritty. Chill in refrigerator for 1 minute. Stir in egg, yogurt, milk, and extracts. Slowly mix in dry ingredients until no lumps remain and batter is uniform. Gently stir in sprinkles.
Evenly divide batter among 3 bowls. Add 4 drops yellow food color to one bowl and mix well. Add 2 red drops and 4 yellow drops to another bowl and mix well. (Refer to your food color packaging for amounts to make orange!)
Layer batter evenly into muffin tins starting with yellow, then orange, then white. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 18 – 20 minutes. Let cool completely.
To make the frosting, beat butter on medium speed until smooth and creamy, about 3 minutes. With the mixer running, add remaining frosting ingredients and beat until smooth and fluffy, about 3 minutes.
Frost cooled cupcakes, top with more sprinkles and candy corn, if you like!