Milk Chocolate Funfetti Cupcakes Recipe

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Diana
Diana January 11, 2021
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How To Make Milk Chocolate Funfetti Cupcakes

There’s no way the kids wouldn’t love these milk chocolate funfetti cupcakes! Watch it disappear at the table the minute it is served.

Preparation: 20 minutes
Cooking: 22 minutes
Total: 42 minutes
Serves:

Ingredients

For Homemade Funfetti Cupcakes:

  • cupsall-purpose flour,spoon & leveled
  • tspbaking powder
  • ¼tspsalt
  • 2largeeggs
  • cupgranulated sugar
  • ¾cupunsalted butter,(1.5 sticks) melted
  • 2tsppure vanilla extract
  • ½cupmilk
  • ½cupsprinkles

For Milk Chocolate Buttercream Frosting:

  • 1cupunsalted butter,(2 sticks) softened to room temperature
  • cupsconfectioners’ sugar
  • ½cupunsweetened natural cocoa powder
  • ½tspsalt
  • 2tsppure vanilla extract
  • 3tbsphalf-and-half,or milk or heavy cream, I used fat free half + half

Instructions

  1. Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Set aside.

  2. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

  3. In another medium bowl, beat the eggs and sugar until light and foamy, about 2 minutes.

  4. While beating, slowly pour in the butter and then the vanilla.

  5. While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix.

  6. Gently fold in 1/2 cup sprinkles.

  7. Divide the batter evenly in the prepared cupcake liners.

  8. Bake for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean.

  9. Allow cupcakes to cool completely before frosting.

  10. Sift 3 cups confectioners’ sugar & cocoa powder into a medium bowl. Set aside.

  11. On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment.

  12. Turn speed to LOW and slowly pour in the dry ingredients.

  13. Be careful so that the dry ingredients do not blow everywhere! Mix until sugar/cocoa are absorbed by the butter.

  14. Turn up mixer to medium speed and add the vanilla and salt.

  15. Slowly add in the half + half milk and beat for about 2 minutes or until the frosting reaches a desired thickness.

  16. Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.

Nutrition

  • Calories: 541.12kcal
  • Fat: 29.05g
  • Saturated Fat: 18.04g
  • Trans Fat: 1.09g
  • Monounsaturated Fat: 7.65g
  • Polyunsaturated Fat: 1.28g
  • Carbohydrates: 69.40g
  • Fiber: 1.75g
  • Sugar: 54.65g
  • Protein: 4.08g
  • Cholesterol: 104.58mg
  • Sodium: 214.20mg
  • Calcium: 78.10mg
  • Potassium: 112.29mg
  • Iron: 1.48mg
  • Vitamin A: 248.08µg
  • Vitamin C: 0.03mg
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