There something about funfetti cupcakes that always brings a smile to my face. Maybe it’s the playful sprinkles hidden inside the cupcake or the combination of vanilla buttercream and sweet sprinkled topping, either way this is a recipe for a fun and satisfying treat. These cupcakes are perfect for birthdays or parties and are sure to impress even those cupcake haters!
5 large egg whites, room temperature
3/4 cup whole milk, room temperature
2 1/4 tsp pure vanilla extract
2 1/2 cups cake flour
1 3/4 cups sugar
1 tbsp + 1 tsp baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature
1/3 cup rainbow sprinkles (jimmies)
3 sticks + 2 tbsp unsalted butter, soften and cut in cubes
3 cups confectioners’ sugar
3 tbsp milk
1 1/2 tsp pure vanilla extract
pinch of salt
sprinkles, to decorate
Preheat oven to 350 degrees and line cupcake tins with paper liners.
In a medium bowl, combine and stir the egg whites, 1/4 cup milk, and vanilla extract. Set aside.
In the bowl of an electric mixer, combine the dry ingredients together on low speed for 30 seconds. Add the butter and remaining 1/2 cup milk and mix on low speed until just moistened. Increase speed to medium and mix for 90 seconds.
Scrape the sides of the bowl and agg the egg mixture in 3 separate batches. Beat on medium speed for 20 seconds after each addition. Fold in jimmy sprinkles after last addition.
Divide the batter between cupcake tins filling 3/4 of the way full. Bake 15-18 minutes, rotating tins halfway through baking. Let cupcakes cool completely in tins on cooling rack.
While cupcakes are cooling, in a bowl of an electric mixer, whip butter for 8 minutes on medium speed. Butter will become pale and creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light and fluffy.
Pipe frosting using a large round tip onto completely cooled cupcakes. Top cupcakes with additional sprinkles. Serve chilled.