Funfetti Friday

We've officially started "Cupcake Friday" at my work...

Rumblings of Funfetti Friday started a few weeks ago when I stumbled upon this recipe.

Yesterday was the long awaited day.

Funnnnnfettttiiiiii Friiiiidaaaayyyyy!

It was marvelous.

 It made me realize that sprinkles make everything better.

 As do cupcakes.

 So you can imagine that the combination does wonders.

 Every office needs Funfetti Friday.

 Or at least Cupcake Friday.

 Try it! You'll see.

Homemade Funfetti Cupcakes
recipe adapted from How Sweet It Is
Makes 24 cupcakes

Ingredients:

1 cup butter

2 cups sugar

4 eggs

2 Tbsp vanilla extract (I used almond extract instead; it was great!)

3 cups flour

2 Tsp baking powder

2/3 cup milk (I added 1/2 tsp lemon juice to my milk to make it like buttermilk)

2/3 cup brightly colored sprinkles, plus more to top the frosting

Directions:

Preheat oven to 350 degrees.

Cream butter and sugar in the bowl of electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in sprinkles.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 18 - 20 minutes. Let cool, then frost and top with sprinkles.

Vanilla Buttercream:

2 cups (4 sticks) of butter, softened

5 cups powdered sugar

1 tbsp vanilla extract

1 tbsp milk, if needed

Cream butter in the bowl of an electric mixer until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add a little milk at a time until desired consistency is reached. If it's too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.