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Homemade Funfetti Cupcakes…*
… special treat for the birthday girl

I couldn’t have asked for a better way to spend my last weekend before starting my new job than to celebrate my wonderful roommate’s 22nd birthday. She wasn’t a fan of desserts until she moved in with me and had to adjust to the ludicrous amount of sweets surrounding her. In the past few weeks, she has discovered that she does in fact have a teeny-tiny sweet tooth. Occasionally, I use her as my ‘taste tester’ and ‘instruction reader’. She doesn’t mind though, for she’ll come whimpering in the kitchen asking if she can “lick the bowl” of cake batter, cookie dough, or leftover buttercream. Then we both drool over the oven as we impatiently wait for the treats to finish baking. This time was no different. As she requested, I made homemade funfetti cupcakes and a small layer cake for sharing. Both were frosted with an abundant amount of sweet vanilla buttercream and topped with crunchy, colorful nonpareils. If that doesn’t scream birthday, I don’t know what does! 
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I have a confession. I am completely obsessed with sprinkles. I realize I am 22 years old but I can’t help it. I love how they taste. How they look. How they crunch in your mouth. How they stick to your teeth. Nom nom nom.
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The Ingredients…*
For the cupcakes:

(Recipe by How Sweet Eats)
1/2 cup butter

1 cup sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup assorted brightly colored sprinkles + more for top of frosting
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For the vanilla buttercream:
(Recipe by Savory Sweet Life)
2 sticks of unsalted butter, softened (but not melted! Ideal texture should be like ice cream)
3-4 cups confectioners’ sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream
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The Instructions…*
For the cup
cakes:

(Recipe by How Sweet Eats)
(1) Preheat oven to 350° F
(2) Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes; Add eggs and vanilla and beat until combined
(3) Combine dry ingredients in a bowl; Add half of the dry ingredients, mixing until just combined
(4) Add the milk; Once mixed, add remaining dry ingredients; Fold in assorted sprinkles

(5) Pour into cupcake tins (or cake pan) and fill 2/3 of the way full
(6) Bake for 18-20 minutes. Let cool, then frost with vanilla buttercream :)
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For the vanilla buttercream:
(Recipe by Savory Sweet Life)
(1) Beat butter for a few minutes with a mixer with the paddle attachment on medium speed
(2) Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter
(3) Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes
(*) If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time
(4) Frost/pipe onto cupcakes/cake as is and top with even more sprinkles :)
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Pretty in pink buttercream. Sarah’s favorite color :)
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The beautiful birthday girl with her best friends.
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Just in case you were wondering, I tripled the recipe so I could make a double layer cake so the birthday girl could blow out her candles and make a wish! :)
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Bring on the sprinkles. You can never have enough. At least not in my world.  
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