These funfetti cupcakes are a scrumptious vanilla base filled with delicious sprinkles and topped off with a decadent chocolate frosting.
Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Set aside.
In a medium size, bowl sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your stand mixer, cream the butter and the sugars on medium speed for about 5 minutes or until light and fluffy. Add the vanilla extracts and the almond extract. With the mixer on low, add in the eggs one at a time, mixing in between. Mix in the yogurt.
Using your spatula, slowly alternate between adding 1/3 of the dry ingredients, then 1/3 of the milk, ending with the flour. Mix gently until most of the flour is incorporated. Add the sprinkles and fold. It’s ok if there are some lumps in the batter. Don’t overmix.
Spoon the batter into the cupcake liners filling them about 2/3 full. Bake for 18-20 minutes or until fully cooked.
Allow to cool in the tin for 2-3 minutes and then carefully remove cupcakes to cool completely on a wire rack before frosting.
Baking time varies from 18 - 25 minutes, depending on your oven. I ended up baking my cupcakes for 25 minutes but I definitely should have removed them at the 23-minute mark. I recommend checking your cupcakes at 18 minutes and adding a few minutes at a time depending on the level of doneness.
Chocolate Buttercream Frosting:
Follow my basic buttercream recipe here.
Add 2 tbsp of cocoa powder or more depending on the flavour you want to achieve.
If the frosting is too thick, you can loosen the consistency by adding a splash of full cream.
I pipe my frosting with a Wilton 1M tip.