Funfetti Cupcakes with Vanilla Buttercream Recipe

Introduction

Brighten up any celebration with these classic Funfetti Cupcakes topped with creamy vanilla buttercream. Soft, fluffy, and packed with colorful sprinkles, they’re sure to bring joy to both kids and adults alike.

Ingredients

• 4 egg whites
• 1 3/4 cups cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 cup buttermilk
• 1/3 cup sour cream
• 1/2–2/3 cup jimmies (sprinkles)
• 1 cup unsalted butter, softened to room temperature (for frosting)
• 3–4 cups powdered sugar (for frosting)
• 3–4 Tbsp heavy whipping cream or milk (for frosting)
• 2 tsp vanilla extract (for frosting)
• 1/4 tsp almond extract (optional, for frosting)
• Salt, to taste (for frosting)
• Additional sprinkles for decoration

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners. Set aside.
2. Step 2: Using a mixer, whisk the egg whites until stiff peaks form. Set this aside for folding in later.
3. Step 3: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.
4. Step 4: Cream 1/2 cup softened butter with the granulated sugar until light and fluffy, about 2 minutes.
5. Step 5: In a small bowl, whisk together the buttermilk and vanilla extract.
6. Step 6: Alternately add the dry ingredients and buttermilk mixture to the butter and sugar, starting and ending with the dry ingredients. Mix after each addition until just combined.
7. Step 7: Stir in the sour cream until the batter is smooth and combined.
8. Step 8: Gently fold the whipped egg whites into the batter until fully incorporated.
9. Step 9: Fold in the sprinkles carefully to avoid bleeding their colors.
10. Step 10: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Tap the tins gently to release air bubbles.
11. Step 11: Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean and the cupcakes spring back when lightly pressed.
12. Step 12: Allow the cupcakes to cool completely before frosting.
13. Step 13: For the frosting, beat 1 cup softened butter until pale and fluffy, about 2–3 minutes.
14. Step 14: Gradually add 3 1/2 cups powdered sugar and mix until combined.
15. Step 15: Add 3 tablespoons heavy cream, vanilla extract, almond extract (if using), and a pinch of salt. Mix well.
16. Step 16: Adjust consistency by adding more powdered sugar if too thin or more cream if too thick.
17. Step 17: Frost the cooled cupcakes using a piping bag or a knife, then decorate with additional sprinkles.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• Fold sprinkles in gently to prevent color bleeding into the batter.
• For dairy-free frosting, substitute butter and cream with plant-based alternatives.
• Try adding a teaspoon of lemon zest to the batter for a citrus twist.

Storage

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Let refrigerated cupcakes come to room temperature before serving. Cupcakes can also be frozen unfrosted for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture slightly, making the cupcakes denser. This recipe relies on whipped egg whites for lightness, so it’s best to follow the instructions for best results.

How can I prevent the sprinkles from bleeding into the batter?

Fold the sprinkles in gently and use jimmies or non-edible glitter sprinkles designed for baking, as some softer sprinkles tend to bleed color.

Funfetti Cupcakes with Vanilla Buttercream Recipe

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★★★★★

4.9 from 78 reviews

• Author: Naomi
• Total Time: 1 hour 22 minutes
• Yield: 18 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these colorful and fluffy Funfetti Cupcakes topped with creamy vanilla buttercream frosting. Perfectly moist cupcakes bursting with rainbow sprinkles and finished with a smooth, sweet buttercream that adds the ultimate festive touch for any celebration.

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Ingredients

Scale 1x2x3x

Cupcakes

• 4 egg whites
• 1 3/4 cups cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 cup buttermilk
• 1/3 cup sour cream
• 1/2 – 2/3 cup jimmies sprinkles

Vanilla Buttercream Frosting

• 1 cup unsalted butter, softened to room temperature
• 3–4 cups powdered sugar
• 3–4 Tbsp heavy whipping cream (or milk)
• 2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• Salt, to taste
• Additional sprinkles for decorating

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners, setting them aside for later use.
2. Whisk Egg Whites: Using a stand mixer or hand mixer, whisk the 4 egg whites until stiff peaks form. Set aside carefully to maintain their volume.
3. Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure even mixing later.
4. Cream Butter and Sugar: In a mixing bowl, cream 1/2 cup unsalted butter until light and fluffy, about 1 minute. Add granulated sugar and continue beating for about another minute until mixture is pale and fluffy.
5. Combine Wet Ingredients: Whisk together the buttermilk and vanilla extract in a small bowl.
6. Alternate Adding Dry and Wet: Gradually add the dry and wet ingredients to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently after each addition just until combined, avoiding overmixing.
7. Add Sour Cream: Mix in the sour cream until just incorporated to add moisture and richness to the batter.
8. Fold in Egg Whites: Carefully fold the stiff egg whites into the batter to maintain airiness and light texture.
9. Fold in Sprinkles: Gently fold in 1/2 cup (or up to 2/3 cup) of jimmies sprinkles for the colorful funfetti effect.
10. Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Tap the pans on the counter to release air bubbles.
11. Bake: Bake in the preheated oven for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean and cupcakes spring back when lightly touched.
12. Cool Cupcakes: Allow cupcakes to cool completely in the pans before frosting.
13. Make Buttercream: Using a mixer, cream 1 cup unsalted butter until light and pale yellow, about 2-3 minutes.
14. Add Powdered Sugar: Gradually add 3 1/2 cups powdered sugar and mix until combined.
15. Add Cream and Extracts: Mix in 3 tablespoons heavy whipping cream, vanilla extract, almond extract (if using), and a pinch of salt to balance sweetness.
16. Adjust Consistency: If frosting is too thin, add more powdered sugar up to 1/2 cup; if too thick, add remaining tablespoon of cream until desired consistency is reached.
17. Color Frosting (Optional): Add any food coloring if desired and mix thoroughly.
18. Frost Cupcakes: Using a piping bag with a tip or a knife, frost cooled cupcakes evenly.
19. Decorate: Top frosted cupcakes with extra sprinkles for a festive finish.

Notes

• Use cake flour for tender cupcakes; all-purpose flour can be a substitute but will yield a denser crumb.
• Folding in the egg whites gently is crucial to keep the batter light and airy.
• For dairy-free alternatives, substitute buttermilk with a mixture of milk and lemon juice or vinegar.
• Almond extract is optional but adds a nice depth to the buttercream flavor.
• Store cupcakes in an airtight container at room temperature up to 2 days, or refrigerate for longer freshness.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: funfetti cupcakes, vanilla buttercream, birthday cupcakes, festive dessert, sprinkle cupcakes