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Funfetti cupcakes with vanilla buttercream, rainbow sprinkles, and a birthday candle

Funfetti Cupcakes

  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 14 cupcakes 1x
  • Category: Cupcakes

Description

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


Scale

Ingredients

For the cupcakes

  • 195 g (1 1/2 cups) cake flour
  • 4.7 g (1 teaspoon) baking powder
  • 1.4 g (1/4 teaspoon) baking soda
  • 2.8 g (1/2 teaspoon) salt
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 220 g (1 cup) granulated sugar
  • 90 g (3 large) egg whites, at room temperature
  • 7 g (2 teaspoons) pure vanilla extract
  • 60 g (1/4 cup) sour cream, at room temperature
  • 180 g (3/4 cup) whole milk, at room temperature
  • 30 g (3 tablespoons) sprinkles

For the frosting

  • 226 g (1 cup) unsalted butter, at room temperature
  • 450 g (1 pound) powdered sugar
  • Pinch of salt
  • 7 g (2 teaspoons) pure vanilla extract
  • 3060 g (24 tablespoons) heavy cream or whole milk

Instructions

  1. Preheat oven to 350°F/177°C. Line a standard muffin pan with cupcakes liners and set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.  Set aside.
  3. 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.
  4. 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.
  5. Allow the cupcakes to cool completely in the pan set on a wire rack before frosting.

 

For the frosting

  1. 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

  1. 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 applying to your cupcakes.
  2. Freezing:  Freeze unfrosted or frosted cupcakes up to 3 months.  Thaw in the refrigerator overnight.

Keywords: sprinkles, birthday cupcakes, kid-friendly recipe, American buttercream