These treats are pretty much vanilla cupcakes with sprinkles swirled into the batter to make them fun. To add some depth to the flavor, I stirred in a splash of almond extract. Admittedly I'm a huge almond fan, but I think the almond extract here is pretty subtle. Feel free to scale back or use only vanilla extract if you prefer. I won't hold it against you.
And there's frosting, too. But I'm cruelly making you come back on Wednesday for that one.
Funfetti Cupcakes
Adapted from somewhere on the internet. I can't remember where, though. To my source: I'm sorry, whoever you are! I wish I could give you the credit you deserve.
Makes 22-24 cupcakes
2 sticks butter, softened
2 cups sugar
4 eggs
1.5 tablespoons vanilla extract
1/2 tablespoon almond extract
3 cups flour
2 teaspoons baking powder
2/3 cup milk
1/2 cup rainbow sprinkles
Preheat oven to 350 degrees. Line a cupcake tin with paper liners.
Beat butter and sugar together for about 3 minutes, until it's light and fluffy. Add eggs, vanilla extract, and almond extract. Beat just until combined.
In a separate bowl, whisk together flour and baking powder. Add half of the dry ingredients to the butter mixture and beat to combine. Add the milk and beat until combined. Add the remaining dry ingredients and (you guessed it) beat until combined.
Gently fold in the sprinkles. (The color will bleed a little bit into your batter, but that's ok. It just adds more fun to your funfetti.)
Fill cupcakes 2/3 full.
Bake 18-20 minutes, until a toothpick inserted in the middle comes out clean. This should yield about 24 cupcakes. (I am always too generous when filling my cupcake tins, and ended up filling mine more like 3/4 full. This made 22 cupcakes that I baked for about 25 minutes.)
Cool cupcakes in the pan for 5 minutes before removing to a wire rack to cool completely. Make sure cupcakes are totally cooled before frosting.
I LOVE funfetti cupcakes! These look great :)
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