Funfetti Cupcakes

These funfetti cupcakes are the ultimate treat for birthdays and celebrations. They’re light and fluffy with a soft crumb and a delicious vanilla flavor. Filled with sprinkles and piled high with frosting.

Funfetti cupcakes should be moist and fluffy with a buttery flavor, tons of sprinkles and creamy vanilla frosting.

Prep: 30minutes 
Cook: 16minutes 
Cooling: 1hour 
Total: 2hours 
Servings: 14 cupcakes

Equipment

  • 12-cavity muffin pan

Ingredients

Funfetti Cupcakes

  • 2 large egg whites
  • 1 1/3 cup all-purpose flour (167 grams)
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter (75 grams), softened to room temperature
  • 1 tablespoon vegetable oil (15 ml), canola oil
  • 3/4 cup granulated sugar (150 grams)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup whole milk (120 ml)
  • 3 tablespoons rainbow sprinkles

Vanilla Buttercream

  • 1 cup butter (226 grams), softened to room temperature
  • 3-4 cups powdered sugar (330-440 grams), sifted
  • 1/4 teaspoon salt, to taste
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 3-4 tablespoons whipping cream (45-60 ml)
  • sprinkles, for decorating

Instructions 

Funfetti Cupcakes

  • Preheat your oven to 180 degrees and line your cupcake pan with paper liners. 
  • In a large bowl, beat the egg whites (I recommend using the whisk attachment until peaks form. They should be white in color (not just frothy). Set aside
  • In a medium bowl whisk together the flour, baking powder, and salt.
  • In a separate large bowl beat the butter and sugar on medium speed until fluffy. Then beat in the oil, vanilla extract, and almond extract.
  • Slowly add in about 1/3 of your flour mixture and beat on a low speed until combined.
  • Then mix in about 1/2 of the milk, followed by about 1/3 more of the flour mixture. Finally, beat in the rest of the milk, followed by the last 1/3 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl in between each addition.
  • Carefully fold the egg whites into the batter using a rubber spatula. When done, you should no longer see streaks of egg white in the batter.
  • Very, very gently fold the sprinkles into the batter.
  • Spoon the batter into the lined cupcake pan filling each about 2/3 full. You should end up with 11 or 12 cupcakes in total.
  • Bake for 16-18 minutes, until a toothpick inserted in the centre comes out clean. 
  • Cool in the pan for at least 15 minutes then carefully transfer to a wire rack to continue cooling.

Vanilla Frosting

  • In a large bowl beat your butter on high for about 3-4 minutes until it's light and fluffy with no lumps.  
  • Turn off the mixer and add in 2 cups powdered sugar, salt, vanilla, and almond extract. Start with the mixer on a low speed and gradually increase to medium speed until combined.
  • Beat in the rest of the powdered sugar, about 1/2 cup at a time, alternating with 1 tablespoon of whipping cream until the desired consistency and flavour is reached. If using food coloring, beat in the food coloring.
  • Frost cooled cupcakes with a piping bag or a flat knife. Then decorate with sprinkles and devour.

Notes

  1. Separating Eggs: It is easier to separate the eggs when they're cold from the fridge. Then let the egg whites sit on the counter to come to room temperature before using. This makes it easier to whip the egg whites. 
  2. Room Temperature Ingredients: Make sure the egg whites, butter, and milk are at room temperature before getting started.
  3. Frosting: This recipe makes enough to frost the cupcakes with a very generous amount of frosting. If you plan to frost with a knife and don't want copious amounts of frosting, divide the recipe in half. Use:
    • 1/2 cup unsalted butter
    • 1 1/2 - 2 cups powdered sugar
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon almond extract
    • 1-2 tablespoons whipping cream
  4. Storage: Fresh cupcakes are always best. Store cupcakes in an air-tight container for up to 3 days at room temperature or in the fridge. Unfrosted cupcakes can be frozen and thawed in the fridge overnight. 
  5. Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming the recipe yields 12 equal cupcakes and all the frosting is used and the frosting recipe is not halved. 

    Nutrition

    Calories: 370kcal, Carbohydrates: 46g, Protein: 2g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 201mg, Potassium: 80mg, Fiber: 0.3g, Sugar: 37g, Vitamin A: 602IU, Vitamin C: 0.02mg, Calcium: 36mg, Iron: 1mg
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