Funnel Cake Cupcakes
These are the most festive cupcakes you can make! They are soft, rich, silky, crunchy, and cinnamon-y. The crusty funnels on top pair impeccably with airy sponge and creamy frosting.
Equipment
- 1 Mixer
- 1 large cupcake tin
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1 tbsp vanilla instant pudding
- 1 tsp cinnamon
- 2 eggs
- ½ cup olive oil
- ½ cup milk
- ½ cup sour cream
- 1 tbsp vanilla extract
Funnel Cakes
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tbsp vanilla sugar
- 2 eggs
- 1/4 cup buttermilk
- ⅘ cup milk
Frosting
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 tsp cinnamon
For Frying and Dusting
- 2 cups frying oil
- 1 cup powdered sugar
Instructions
Making the Batter
- Separate wet and dry ingredients into two different bowls. Combine dry ingredients first: flour, sugar, baking powder, vanilla instant pudding, and cinnamon. In the other, large bowl, whisk together eggs, olive oil, milk, sour cream, and vanilla extract.
- Add dry ingredient mix gradually, about a cup at a time. Fuse everything well using a whisk (not a mixer) so the batter stays fluffy.
Baking the Cupcakes
- Line the cupcake tin and scoop the batter until ¾ full. I like to bake these ones slowly, so they stay lightly browned, at 350 °F (180 °C) for about 20 minutes. Check it with a toothpick, though, and remove when there are a few crumbs on it.
Making the Funnel Cake
- In a bowl, whisk together all the ingredients needed for the funnel cake, starting with wet ingredients. So, pour in milk, buttermilk, eggs, and combine. Add flour, baking powder, and vanilla sugar, and whisk again till smooth.
- In a heavy-bottomed skillet, pour frying oil and heat over medium.
- Drizzle in the batter, swirling it into irregular shape. Fry it for about a minute or 2 from each side, until they become golden and slightly puffy.
- Arrange them on a paper cloth so that it can absorb the residual oil and sprinkle them with powdered sugar.
Making the Cinnamon Frosting
- In a mixing bowl, combine heavy cream, powdered sugar, and cinnamon. Whip till stiff peak.
Assembling the Cupcakes
- Pipe the frosting on top, and garnish with a single funnel cake. Dust with confectioners’ sugar again and enjoy!
Notes
Storing and Serving Tips
Store cupcakes and funnel cakes at room temperature for 2 days, but not the frosting. They will be good in the fridge for 4 days. Store cupcakes and funnel cakes separately.
Nutrition
Serving: 1pieceCalories: 363.4kcalCarbohydrates: 43.6gProtein: 5.7gFat: 18.7gSaturated Fat: 8.3gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 7.6gTrans Fat: 0.003gCholesterol: 72.5mgSodium: 133.7mgPotassium: 110.1mgFiber: 0.9gSugar: 21.8gVitamin A: 516IUVitamin C: 0.2mgCalcium: 113.9mgIron: 1.7mg