Funfetti Cupcakes (Edit recipe)

Funfetti Cupcakes are light and fluffy topped with creamy vanilla buttercream. Ditch the box mix and make this delicious homemade recipe for any occasion.

25 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 14

Ingredients

Cupcakes

195 gram Cake Flour, (1 1/2 cups)
1 tsp Baking Powder
0.25 tsp Baking Soda
0.5 tsp Salt
113 gram Unsalted Butter, at room temperature (1/2 cup)
220 gram Granulated White Sugar, (1 cup)
3 whole Egg Whites, at room temperature
2 tsp Pure Vanilla Extract
60 gram Sour Cream, at room temperature (1/4 cup)
180 gram Whole Milk, at room temperature (3/4 cup)
30 gram Sprinkles, (3 Tbsp)

Frosting

226 gram Unsalted Butter, at room temperature (1 cup)
450 gram Powdered Sugar, (1 pound)
1 pinch Salt
2 tsp Pure Vanilla Extract
2 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.