I’ve always been a fan of the more complex flavors in baking, but there is something to be said for the classics. This funfetti recipe is one of my absolute favorites! It’s made from scratch and comes out moist and delicious every time. The batter is so good, it’s almost hard to actually bake the cupcakes… because I could probably just eat the entire bowl of batter off a spatula and be content.
I’ve made these a few times recently for various birthday parties and they are definitely a hit. The frosting is a classic medium/soft buttercream, ideal for decorating. If you are attempting more complex cupcake decorations, you can always add additional powdered sugar to stiffen the frosting more.
The party I made these particular cupcakes for was Doc McStuffins themed – so pink and purple was very fitting. I’ll also have a post soon for the cake from this party, White Almond Sour Cream Cake (and yes, it is SO delicious).
Remember to always make your cupcakes and cakes several days (up to a week) in advance and freeze them. This easy step allows the cupcakes to lock in moisture and makes frosting the cakes easier!
And now, onto the important stuff, the sweets! I originally made this S’mores Cake for my husband and his twin brother’s surprise 30th birthday. It was such a big hit (there was literally none left) and I had so many requests for the recipe, it finally pushed me over the edge to start a baking blog. I’m not much for the extra fluff when looking at blog recipes, so I will walk you through my methods but try to keep it short and sweet (pun intended) :).
SugarB Cupcakes 