Perfect Birthday Cupcakes -- Funetti Cupcakes

I think I am all about cupcakes... I love cupcakes for any occasion.  Love them for birthdays - maybe for the portion control?   Ah, who am I kidding, the kids always want "just one more..."
For the family birthday, in addition to the Lemon Meringue Cupcakes, I thought the kids would like these -- Funetti Cupcakes! 

These I used the same cupcake recipe as the Lemon Meringue Cupcakes for the base...

Started by creaming the butter and sugar.

Adding the eggs one at a time.

Lemon and Vanilla.

Dry ingredients and milk - adding them alternating 3 times starting and ending with flour.

Then add the the sprinkles (jimmies) - these are multi colour brights, but they can be any colour.  Your choice!

It makes the batter look fun!!

Fill prepared muffin tin, bake and cool.

 

Ice with butter cream icing - colouring the icing of your choice.   

I guess I forgot to add a picture of the inside of the cupcake -- it's full of colourful polkadots.  Very pretty!

Recipe:

Vanilla Cupcakes

1/2 cup unsalted butter, room temperature

2/3 cup white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 cup confetti sprinkles "jimmies"

1/4 teaspoon salt

1/4 cup milk

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Add the jimmies.  Scrape down the sides of the bowl as needed. 

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Recipe Sourced:  Joy of Baking

Idea Sourced: Take A Megabite