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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure even mixing later.
- 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.
- Combine Wet Ingredients: Whisk together the buttermilk and vanilla extract in a small bowl.
- 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.
- Add Sour Cream: Mix in the sour cream until just incorporated to add moisture and richness to the batter.
- Fold in Egg Whites: Carefully fold the stiff egg whites into the batter to maintain airiness and light texture.
- Fold in Sprinkles: Gently fold in 1/2 cup (or up to 2/3 cup) of jimmies sprinkles for the colorful funfetti effect.
- 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.
- 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.
- Cool Cupcakes: Allow cupcakes to cool completely in the pans before frosting.
- Make Buttercream: Using a mixer, cream 1 cup unsalted butter until light and pale yellow, about 2-3 minutes.
- Add Powdered Sugar: Gradually add 3 1/2 cups powdered sugar and mix until combined.
- 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.
- 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.
- Color Frosting (Optional): Add any food coloring if desired and mix thoroughly.
- Frost Cupcakes: Using a piping bag with a tip or a knife, frost cooled cupcakes evenly.
- 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
