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Funfetti Cupcakes

Yield: one dozen cupcakes

Author Maryanne Cabrera

Ingredients

Cupcakes:

  • 1/2 cup whole milk, room temp
  • 3 large egg whites, room temp
  • 1 1/2 teaspoon vanilla extract
  • 6 Tablespoons (84 grams) unsalted butter, room temp
  • 3/4 cup (154 grams) granulated sugar
  • 1 1/2 cups (179 grams) cake flour
  • 2 teaspoons (8 grams) baking powder
  • 1/4 teaspoon fine sea salt
  • 3 Tablespoons sprinkles of choice

American Buttercream:

  • 1/2 cup (115 grams) unsalted butter, room temp
  • 3 cups (375 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of fine sea salt
  • 2-3 Tablespoons heavy cream, or milk

Instructions

Cupcakes:

  1. Preheat oven to 350 degrees F. Line standard muffin tin with paper liners and set aside.

  2. In a small bowl, whisk together milk, egg whites, and vanilla. Set aside.

  3. 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.

  4. 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.

  5.  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:

  1. 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.

  2. 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.

  3. 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.

Recipe 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
  • RECIPE ADAPTED FROM BACK IN THE DAY BAKERY MADE WITH LOVE

All images and text ©The Little Epicurean