party-sized funfetti cupcakes + the next BMF event!

Party-SizedĀ Funfetti Cupcakes
Makes about 2 dozen mini cupcakes

Adapted from Martha Stewart

For the cupcakes:
1 1/2 cups (187 grams) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 – 1/3 cup multi-colored sprinkles, plus more for decorating
1/2 cup (118 ml) milk, room temperature
1 teaspoon vanilla
1/2 cup (1 stick or 113 grams) butter, softened
3/4 cup (150 grams) sugar
2 eggs, room temperature

For the frosting:
1/2 cup (1 stick or 113 grams) butter, softened
3 cups (300 grams) powdered sugar
1/4 cup (60 ml) milk, room temperature
1 teaspoon vanilla

Make the cupcakes: Preheat the oven to 350 and line a mini cupcake with liners. Set aside.

In a medium bowl whisk together flour, baking powder, salt, and sprinkles. Measure out the milk into a liquid measuring cup and add the vanilla. Set both aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add half the dry ingredients, then the milk/vanilla mixture, then the remaining dry ingredients. Be sure to not over mix.

Use a mini scoop (or two spoons) to fill the prepared cupcake tin. You want to fill the cups about two-thirds of the way full. Bake for 15-20 minutes or until a tester comes out clean. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack and let cool completely.

Make the frosting: In a medium bowl, beat together the butter and powdered sugar until combined. Add the vanilla and mix well. Beat in the milk, a tablespoon at a time, until smooth and spreadable.

Generously spread the cupcakes with frosting and decorate with the remaining sprinkles.