Funfetti Cupcakes
Funfetti Cupcakes are light and fluffy topped with creamy vanilla buttercream. Ditch the box mix and make this delicious homemade recipe for any occasion.
PREP TIME
25 minutes
COOK TIME
20 minutes
INGREDIENTS
18
Serves: 14
Ingredients
Cupcakes
- 195 gram195 gram195 gram Cake Flour, (1 1/2 cups)
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 113 gram113 gram113 gram Unsalted Butter, at room temperature (1/2 cup)
- 220 gram220 gram220 gram Granulated White Sugar, (1 cup)
- 3 whole3 whole3 whole Egg Whites, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 60 gram60 gram60 gram Sour Cream, at room temperature (1/4 cup)
- 180 gram180 gram180 gram Whole Milk, at room temperature (3/4 cup)
- 30 gram30 gram30 gram Sprinkles, (3 Tbsp)
Frosting
- 226 gram226 gram226 gram Unsalted Butter, at room temperature (1 cup)
- 450 gram450 gram450 gram Powdered Sugar, (1 pound)
- 1 pinch1 pinch1 pinch Salt
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Heavy Cream (Whipping Cream)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F/177°C. Line a standard muffin pan with cupcakes liners and set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until smooth and creamy, about 4-5 minutes. Scrape down the sides of the bowl as needed.
- Beat in egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla until mixed well.
- Add the sour cream and beat until combined.
- With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Fold in sprinkles.
- Fill the cupcake liners 2/3 full with batter and bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely in the pan set on a wire rack before frosting.
- In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes.
- With the mixer on low speed, slowly add in the powdered sugar and salt, beating until the sugar is completely incorporated. Add the vanilla and beat until incorporated. Add, one tablespoon at a time, the heavy cream until desired consistency is achieved.
- Beat the buttercream on medium-high for an additional 5 minutes.
Notes
Make-Ahead: Cupcakes can be made up to 1 day in advance. Cover in an airtight container and store at room temperature. The buttercream can also be made up to 1 day in advance, covered, and stored at room temperature. Rewhip buttercream in a mixer before frosting your cupcakes. // Freezing: Freeze unfrosted or frosted cupcakes for up to 3 months. Thaw in the refrigerator overnight.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Cupcakes & Muffins Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 374 |
| Fat: | 22 g |
| Carbohydrates: | 30 g |
| Protein: | 13 g |
| Cholesterol: | 57 g |
| Sodium: | 221 mg |
| Fiber: | 0 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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