Funfetti Cupcakes

• sunflower oil↗75ml ml
• caster sugar↗100g g
• eggs↗2
• natural yogurt↗150g g
• lemon juice1 tsp tsp
• wheat flour↗200g g
• baking powder↗2 tsp tsp
• baking soda↗40g g
• colored sprinkles↗2 tbsp tbsp

  (optional)

• butter↗250g g

  softened

• powdered sugar↗250g g
• vanilla extract↗1 tsp tsp
• soft cheese↗100g g

  room temperature

• colored sprinkles↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection (gas mark 4) and line a 12‑hole muffin tin with paper cases. Cream the oil with sugar and eggs, then add the plain yogurt and lemon juice.

2. 2

   Mix the flour with the leavening agent, a pinch of salt and the baking powder, and fold this mixture into the wet ingredients. Stir well and add 2 tbsp sprinkles if desired. Use an ice‑cream scoop or two teaspoons to distribute the batter into the cases. Bake the cupcakes for about 25 minutes until golden, then let them cool completely.

3. 3

   For the frosting, beat the butter with the powdered sugar and vanilla extract for about 5 minutes until the colour lightens slightly and the texture becomes creamy. Add the soft cheese, beat it to soften, then mix.

4. 4

   Transfer the frosting into a piping bag with a chosen tip and pipe cream onto each cupcake. Decorate with sprinkles. Store in the refrigerator for up to three days.