Funfetti Fennel Cupcakes Recipe
I absolutely love this recipe because it combines the nostalgic joy of colorful sprinkles with the unexpected twist of toasted fennel seeds, creating a playful yet sophisticated flavor. Plus, nothing beats the simple joy of biting into a fluffy homemade cupcake that’s perfectly sweet and utterly Instagram-worthy!
Sweet and mildly spicy, these Funfetti Fennel Cupcakes hit the spot. They combine warm, toasted fennel seeds with the sweetness of sugar and butter.
They are delicious, fun, and colorful with playful bursts of rainbow sprinkles. And they bring a unique flavor to a dessert table.
Ingredients
Plain flour: Supplies structure, abundant in carbohydrates.
Sugar that has been granulated: Provides sweetness and moisture; very carbohydrate-rich.
Butter without salt: Provides a wealth of tastes and flavors; a fatty material.
Milk that is whole: Adds richness and moisture; is made up of proteins and calcium.
Eggs deliver construction, dampness, and sumptuousness; they are packed with protein.
Fennel seeds: Provide a sweet, anise-flavored taste; rich in fiber.
Rainbow sprinkles: Provide no nutritional value, but add color and crunch; sugar-based.
Ingredient Quantities
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- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon fennel seeds, toasted and crushed
- 1/4 cup rainbow sprinkles
- Frosting of choice (optional)
- Extra sprinkles for decoration (optional)
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Instructions
1. Set your oven to 350°F (175°C) to preheat, and prepare a muffin tin by inserting liners as you would for cupcakes.
2. In a medium bowl, combine the flour, baking powder, and salt. Whisk them together and set aside.
3. In a large mixing bowl, with an electric mixer on medium, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5. Start adding the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients and mix until just combined.
6. Toasted and crushed fennel seeds and rainbow sprinkles are to be folded in gently, with care taken not to overmix.
7. Distribute the batter evenly among the cupcake liners, filling each to about two-thirds of the way full.
8. Place in the preheated oven to bake for 18-20 minutes or until a toothpick that you insert into the center of a cupcake comes out clean.
9. After 5 minutes in the pan, the cupcakes are ready to be moved to a wire rack. From there, they will cool down completely—unless you eat them while they’re still slightly warm, which isn’t a bad option.
10. After cooling, frost with your preferred frosting and embellish with additional sprinkles if you so choose. Relish in your creation!
Equipment Needed
1. Oven
2. Muffin tin
3. Cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Spoon or ice cream scoop (for distributing batter)
12. Wire rack
FAQ
- Q:Is it permissible to substitute salted butter for unsalted butter? A: Yes, you can use salted butter, but you should probably decrease the recipe’s salt content to keep the flavor in balance.
- Q:If I’m lactose intolerant, what can I use in place of whole milk? A: Almond milk, soy milk, or any choice of lactose-free milk works well as a substitute.
- Q:Is it acceptable to leave out fennel seeds? A: It is perfectly acceptable to leave out the fennel seeds if you like. They add an unusual flavor that goes well with the sweetness; otherwise, no one would ever think of adding fennel to a dessert.
- Q:In what ways can I increase the festivity of the cupcakes? A: Put more sprinkles on top and think about using more colorful frosting to achieve the cupcake’s ultimate festive look.
- Q:To toast and crush fennel seeds, how should I go about doing it? Fennel seeds should be toasted in a dry pan over medium heat for a few minutes until they’re just this side of burnt—what you want is for them to be very fragrant, since toasting is really a step towards bringing out the flavor. Once toasted, fennel seeds can be crushed easily either with a mortar and pestle or by using a spice grinder.
- Q:Is it possible to double the recipe? A: It is indeed possible to double the recipe. Be sure to slightly increase the baking time and to have enough cupcake liners on hand.
Substitutions and Variations
1 and 1/2 cups of all-purpose flour; can substitute with 1 and 1/2 cups of a gluten-free flour blend.
1 cup granulated sugar: can substitute with 1 cup granulated coconut sugar
1/2 cup unsalted butter, softened: can substitute with 1/2 cup coconut oil
1/2 cup of whole milk. Substitute: 1/2 cup of almond milk.
1 tablespoon fennel seeds, toasted and crushed; can substitute with 1/2 teaspoon ground anise.
Pro Tips
1. Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature before you begin mixing. This helps in achieving a smooth batter, promoting even mixing and resulting in light and fluffy cupcakes.
2. Toasting Fennel Seeds: When toasting the fennel seeds, do so in a dry skillet over medium heat until they’re fragrant. This step enhances their flavor and ensures the seeds won’t be raw or too crunchy in the cupcakes.
3. Gentle Folding: When folding in the fennel seeds and rainbow sprinkles, use a spatula and fold gently to avoid deflating the batter. Overmixing can cause the cupcakes to become dense and tough.
4. Even Distribution: Use an ice cream scoop or a measuring cup to evenly distribute the batter into the cupcake liners. This ensures that each cupcake bakes evenly and rises to a similar height.
5. Avoid Overbaking: Begin checking the cupcakes around the 18-minute mark. Overbaking can result in dry cupcakes, so insert a toothpick and look for a few crumbs to ensure moistness.
Funfetti Fennel Cupcakes Recipe
My favorite Funfetti Fennel Cupcakes Recipe
Equipment Needed:
1. Oven
2. Muffin tin
3. Cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Spoon or ice cream scoop (for distributing batter)
12. Wire rack
Ingredients:
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- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon fennel seeds, toasted and crushed
- 1/4 cup rainbow sprinkles
- Frosting of choice (optional)
- Extra sprinkles for decoration (optional)
“`
Instructions:
1. Set your oven to 350°F (175°C) to preheat, and prepare a muffin tin by inserting liners as you would for cupcakes.
2. In a medium bowl, combine the flour, baking powder, and salt. Whisk them together and set aside.
3. In a large mixing bowl, with an electric mixer on medium, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5. Start adding the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients and mix until just combined.
6. Toasted and crushed fennel seeds and rainbow sprinkles are to be folded in gently, with care taken not to overmix.
7. Distribute the batter evenly among the cupcake liners, filling each to about two-thirds of the way full.
8. Place in the preheated oven to bake for 18-20 minutes or until a toothpick that you insert into the center of a cupcake comes out clean.
9. After 5 minutes in the pan, the cupcakes are ready to be moved to a wire rack. From there, they will cool down completely—unless you eat them while they’re still slightly warm, which isn’t a bad option.
10. After cooling, frost with your preferred frosting and embellish with additional sprinkles if you so choose. Relish in your creation!