Funfetti Cupcake Recipe With Vanilla Frosting Chelsweets Whisk together until combined and set aside. in a separate, large bowl, add 1 2 cup warm water, 1 2 cup sour cream, 1 4 cup vegetable oil, 1 egg, 1 tsp of vanilla extract, and 1 2 tsp of almond extract. whisk together until combined. add the dry ingredients to the wet ingredients and mix until just combined. Instructions. preheat oven to 350 degrees f. line a cupcake pan with paper liners. in a large mixing bowl combine flour, sugar, baking powder and salt. slice the butter into pieces and add to the flour mixture. mix on low until the mixture resembles coarse crumbs.
Homemade Funfetti Cupcakes Tastes Better From Scratch Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting. make the frosting: using the wire whisk attachment of your stand mixer, whip the butter on medium high speed for 5 minutes, stopping to scrape the bowl once or twice. reduce the speed to low and gradually add the powdered sugar. Step one – preheat oven to 350 degrees f. add cupcake liners to the pan and set aside. step two – in a small bowl, combine flour, baking powder and salt. step three – in a large mixing bowl cream together the butter and sugar on medium – high speed for 1 minute. pause to scrape the bowl, add in the eggs and vanilla. Instructions. preheat oven to 350°f (177°c). line a 12 count muffin pan with 12 cupcake liners. set aside. make the cupcakes: in a medium bowl, mix together flour, baking powder, baking soda, and salt. set aside. in a large microwave safe bowl, melt butter in the microwave. whisk in sugar—mixture will be gritty. In a stand mixer, beat the softened butter and powdered sugar together until fluffy, about 2 minutes. add in the vanilla, salt and a tablespoon of milk one at a time. if the frosting seems to be getting too runny, stop adding milk. beat for 3 minutes, or until light and fluffy.
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