Presenting the birthday cupcakes of our dreams. But hold on a sec—they're way too delicious
to enjoy just once a year. When you add tart white wine to sweet
frosting, the results are irresistible. Spread a thick layer on a
Funfetti cupcake and you’ve got a match made in heaven.
[post_ads_2]RELATED: This Red Wine Pasta Recipe Will Change the Way You Cook Forever
[post_ads_2]RELATED: This Red Wine Pasta Recipe Will Change the Way You Cook Forever
Makes 12 cupcakes
Start to Finish: 2 hours
Ingredients
Cupcakes
1½ sticks unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1¼ teaspoon baking soda
½ teaspoon salt
¾ cup whole milk
¾ cup rainbow sprinkles
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White Wine Buttercream
1 cup unsalted butter, at room temperature
3½ cups powdered sugar
1½ teaspoons pure vanilla extract
⅓ cup white wine
Rainbow sprinkles, for finishing
Directions
1. Make the cupcakes: Preheat the oven to 350°F. Line a 12-cup cupcake tin with paper liners.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes.
3. Add the eggs one at a time, scraping the bowl with a rubber spatula after each addition. Mix in the vanilla extract.
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4. In a medium bowl, whisk together the flour, baking soda and salt. Add half of the flour mixture to the mixer and beat until just combined.
5. Add the milk to the mixer and beat until combined. Add the remaining flour mixture and beat until just combined. Fold in the sprinkles.
6. Divide the batter evenly between the prepared tins and bake until a toothpick inserted into the center comes out clean, 18 to 22 minutes. Cool completely.
7. Make the buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 4 minutes. Add the vanilla.
8. With the mixer running on medium speed, add the white wine in a slow, steady stream. Continue mixing until combined.
9. Top each cupcake with 3 tablespoons of frosting and spread to cover the top. Garnish with rainbow sprinkles.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes.
3. Add the eggs one at a time, scraping the bowl with a rubber spatula after each addition. Mix in the vanilla extract.
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4. In a medium bowl, whisk together the flour, baking soda and salt. Add half of the flour mixture to the mixer and beat until just combined.
5. Add the milk to the mixer and beat until combined. Add the remaining flour mixture and beat until just combined. Fold in the sprinkles.
6. Divide the batter evenly between the prepared tins and bake until a toothpick inserted into the center comes out clean, 18 to 22 minutes. Cool completely.
7. Make the buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 4 minutes. Add the vanilla.
8. With the mixer running on medium speed, add the white wine in a slow, steady stream. Continue mixing until combined.
9. Top each cupcake with 3 tablespoons of frosting and spread to cover the top. Garnish with rainbow sprinkles.
