Funfetti Cupcakes

 

This homemade version of funfetti cupcakes is unreal.  The cake is super light and fluffy, you can customize the color of your sprinkles and the frosting is amazing.  You should find an excuse to make these ASAP – I know I’m currently searching for an excuse to make them again already.  

INGREDIENTS

CUPCAKES

    • 5 large egg whites, at room temperature
    • 1 cup whole milk, at room temperature
    • 2 1/4 teaspoons pure vanilla extract
    • 3 cups cake flour, sifted
    • 1 3/4 cups sugar
    • 1 tablespoon + 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 12 tablespoons unsalted butter, at room temperature and cut into cubes
    • Approximately 1/3 – 1/2 cup sprinkles of your choice

VANILLA FROSTING

    • 1 1/2 cups plus 2 tbsp (3 sticks plus 2 tbsp) unsalted butter, at room temperature
    • 3 cups confectioners’ sugar, sifted
    • Pinch of salt
    • 2 tbsp heavy cream
    • 1 tbsp vanilla extract (I like to use clear imitation vanilla extract to get really white looking frosting)

HOW TO MAKE IT

CUPCAKES

    • Preheat oven to 350°F, fill 2 cupcake trays with cupcake liners
    • In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla – set aside
    • In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds
    • Add the butter and remaining milk, and mix on low speed until just moistened.  Increase to medium speed and mix for 1-1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition
    • Using an ice cream scooper to get cupcakes of equal size, fill the cupcake liners about 2/3 full (these will rise)
    • Bake 18-20 minutes (rotating the pans halfway through) or until a cake tester comes clean when inserted into the center – be careful to not over-bake
    • Once the cupcakes are completely cool, frost them with the vanilla frosting

VANILLA FROSTING

    • Place the butter in the bowl of an electric mixer fitted with the whisk attachment
    • Whip on medium-high speed until smooth, about 1 minute
    • Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated
    • Add in the salt and continue to beat on medium-high speed until smooth, about 1-2 minutes
    • Mix in the heavy cream and vanilla on low speed just until incorporated
    • Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes

*Cupcake recipe adapted from Sweetapolita and frosting recipe adapted from Annie’s Eats