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Funfetti Cupcakes
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5 from 1 vote

Funfetti Cupcakes

Vanilla cupcakes studded with sprinkles and topped with traditional American buttercream.These funfetti cupcakes are great for any celebration!
Yield: one dozen cupcakes
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Maryanne Cabrera

Equipment

  • muffin tin
  • stand mixer or electric hand mixer

Ingredients

Cupcakes:

  • ½ cup whole milk, room temp
  • 3 large egg whites, room temp
  • 1 ½ teaspoon vanilla extract
  • 6 Tablespoons unsalted butter (84 g) room temp
  • ¾ cup granulated sugar (150 g)
  • 1 ½ cups cake flour (180 g)
  • 2 teaspoons baking powder (8 g)
  • ¼ teaspoon kosher salt
  • 3 Tablespoons sprinkles of choice

American Buttercream:

  • ½ cup unsalted butter (113 g), room temp
  • 3 cups powdered sugar (375 g)
  • 1 teaspoon vanilla extract
  • pinch of fine sea salt
  • 2 Tablespoons heavy cream, or milk or milk

Instructions

Cupcakes:

  • Preheat oven to 350°F. Line standard muffin tin with paper liners and set aside.
  • In a small bowl, whisk together milk, egg whites, and vanilla. Set aside.
  • In the bowl of stand mixer fitted with a paddle attachment (or using a hand mixer), cream together butter and sugar until smooth. Add liquids and mix on medium speed until combined. Scrape down bowl as needed to ensure thorough mixing.
  • In a large bowl, whisk together flour, baking powder, and salt. Add to mixing bowl in two additions, mixing on low speed. Fold in sprinkles.
  •  Even distribute cupcake batter among prepared muffin tin, filling them about two-thirds full. Bake for 20-25 minutes until toothpick inserted in center of cupcake comes out clean. Let cupcakes cool in tin for 10 minutes before removing from pan and allowing to cool on wire rack. Cupcakes may be frosted once they have cooled to room temperature.

American Buttercream:

  • In the bowl of stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Add powdered sugar in three additions. Mix on low speed until thoroughly combined. Scrape down bowl as needed.
  • Add vanilla, pinch of salt, and 2 tablespoons cream. Mix on medium speed until buttercream is light and fluffy. If buttercream is too thick, add another tablespoon of cream.
  • Use a small cookie scoop to distribute buttercream among cooled cupcakes. Use a mini offset spatula (or the back of spoon) to level off buttercream. Decorate with sprinkles.

Notes

  • Frosted cupcakes can be stored at room temperature in an airtight container for up to 2 days. For longer storage, frosted cupcakes can be keep in the fridge for up to 4 days. Allow chilled cupcakes and frosting to sit at room temperature before eating (about 15-20 minutes).
  • I used sprinkles from Sweetapolita
All images and text ©The Little Epicurean

Nutrition

Calories: 371kcal | Carbohydrates: 57g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 139mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 45g | Vitamin A: 465IU | Vitamin C: 0.01mg | Calcium: 61mg | Iron: 0.3mg