FUNFETTI CUPCAKES & TWO FROSTINGS.

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Welcome, welcome, welcome! Welcome to Sprinkle Town.

And when I say Sprinkle Town, I mean my kitchen. Because I’m pretty sure I will be still be finding left over sprinkles here for a looooong time.

Good thing sprinkles are like the best thing ever! I mean, they are basically colorful cravings at its core. EDIBLE COLOR, PEOPLE.

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So, besides having tons of sprinkles and being about the happiest treat known to mankind…these were no ordinary funfetti cupcakes.

They were for my man’s 25th birthday! 

I must’ve asked him a million times what he wanted to munch on while we celebrated his old man status. And he kept coming back to these colorful mini cakes.

So me, not being able to leave well enough alone, decided to spice up your traditional funfetti cake. I wanted the cake a tad denser than the usual boxed mix, but still moist, light, and packed with vanilla flavor. That is where the sour cream and white chocolate chips came into play. They totally make these cupcakes.

And because I am super indecisive wanted to do something a little extra special for my favorite person on this earth, I decided to go with a duo of frostings. Vanilla and Strawberry, both creamy buttercreams, both the perfect punch of flavor you want on top of your cupcake.  

I really hope your birthday is tomorrow, because you are gonna want to make these…

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FUNFETTI CUPCAKES & TWO FROSTINGS

makes 24 cupcakes

cupcakes:

3 cups flour

2 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

16 tablespoons (2 sticks) butter, room temperature

1 cup sour cream

2 eggs

4 egg yolks

1 tablespoon vanilla

1/2 cup sprinkles

1/2 cup white chocolate chips

vanilla buttercream:

frosts 12 cupcakes

16 tablespoons (2 sticks) butter, room temperature

1 tablespoon vanilla

2 1/3 cups powdered sugar

1 heaping tablespoon sour cream

1-2 tablespoons half & half (or milk, or cream)

strawberry buttercream:

frosts 12 cupcakes

16 tablespoons (2 sticks) butter, room temperature

1/2 cup strawberry jam

2 1/3 cups powdered sugar

1-2 tablespoons half & half (or milk, or cream)

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For the cupcakes: Preheat the oven to 350. Line two standard 12 cup muffin tins with cupcake liners.

In a large bowl, stir together flour, sugar, baking powder, and salt. Using a mixer, slowly beat in butter, sour cream, eggs, yolks, and vanilla. Mix on medium speed for about a minute, until mixture is smooth. Fold in sprinkles and white chocolate chips.

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Pour/spoon batter evenly into lined cupcake tins. Bake for 20-22 minutes. Cool for 5 minutes and transfer cupcakes to a wire rack to finish cooling. When they are cooled completely, frost those babys!

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For the vanilla buttercream: Using a mixer, beat butter for 1-2 minutes on medium speed.  Add vanilla, beat for 30 seconds.  Then add the powdered sugar and beat for 3-5 minutes, starting off at a low speed and increasing to the speed to medium as the ingredients start to combine.  Beat in the sour cream and half & half. Mix until the frosting is a smooth and light consistency.

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For the strawberry buttercream: Using a mixer, beat butter for 1-2 minutes on medium speed.  Add strawberry jam, beat for 30 seconds.  Then add the powdered sugar and beat for 3-5 minutes, starting off at a low speed and increasing to the speed to medium as the ingredients start to combine.  Beat in the half & half and mix until the frosting is a smooth and light consistency.

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DEVOUR THAT DELICIOUSNESS!!!

TINA’S TIP: If you are not indecisive like I am, and want all the cupcakes topped with  one kind of frosting, just double either of the recipes!

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Inspired by Brown Eyed Baker.

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