FUNFETTI CREAM PIE FILLED CUPCAKE

Here’s a fun and festive recipe for Funfetti Cream Pie Filled Cupcakes, combining colorful funfetti cupcakes with a creamy pie filling center, topped with whipped vanilla buttercream and extra sprinkles for celebration!

Ingredients

For the Funfetti Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk
• ⅓ cup rainbow sprinkles (jimmies work best)

For the Cream Pie Filling:

• 1 ¼ cups whole milk
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Whipped Vanilla Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tbsp vanilla extract
• 2-3 tbsp heavy cream (for desired consistency)
• Extra rainbow sprinkles for decoration

Instructions

For the Funfetti Cupcakes:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
5. Alternate Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Fold in Sprinkles: Gently fold the rainbow sprinkles into the batter.
7. Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes completely.

For the Cream Pie Filling:

1. Whisk Egg Yolks: In a small bowl, whisk the egg yolks and set aside.
2. Cook Milk and Sugar: In a medium saucepan, heat the milk and sugar over medium heat until warm (not boiling).
3. Thicken with Cornstarch: Stir the cornstarch into the warm milk mixture and cook until thickened, about 3-4 minutes.
4. Temper Eggs: Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking, then return the egg yolk mixture to the saucepan.
5. Finish the Cream: Cook over low heat, stirring constantly, until thickened (about 3 more minutes). Remove from heat and stir in butter and vanilla extract. Cool the filling completely before using.

For the Whipped Vanilla Buttercream:

1. Whip Butter: In a large bowl, beat the softened butter until light and fluffy (about 3-4 minutes).
2. Add Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
3. Vanilla & Cream: Add the vanilla extract and heavy cream, and beat on high speed for 2-3 minutes until light and fluffy.

Assemble the Cupcakes:

1. Core Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove the centers.
2. Fill with Cream Pie Filling: Spoon or pipe the cooled cream pie filling into the center of each cupcake.
3. Frost: Pipe or spread the whipped vanilla buttercream on top of the filled cupcakes.
4. Decorate: Add extra rainbow sprinkles on top for that funfetti finish!

Enjoy!

These Funfetti Cream Pie Filled Cupcakes are a fun, colorful treat with a surprise creamy filling inside. Perfect for birthdays, celebrations, or any occasion that calls for something sweet and festive!