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Funfetti Cupcakes
Yield: 12 cupcakes
Celebrate your birthday every day with these funfetti cupcakes! The cupcakes are made with a light and fluffy funfetti cake flavored with vanilla and almond and frosted with cake batter buttercream frosting. Who needs a birthday cake when you have these funfetti cupcakes?
Equipment
Ingredients
Funfetti Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 2 (2) large egg whites room temperature
- 2 tbsp (24 g) sour cream room temperature
- 1 ½ tsp (1 tsp) vanilla extract
- ½ tsp (0.5 tsp) almond extract
- ½ cup (118 ml) milk room temperature
- ¼ cup (40 g) rainbow sprinkles
Cake Batter Buttercream Frosting
- ½ cup (74 g) white cake mix
- 1 cup (227 g) unsalted butter
- 2 ½ cup (300 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 3 tbsp (45 g) heavy cream
Additional Ingredients
- 2 tbsp (20 g) rainbow sprinkles
Instructions
Funfetti Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until light and creamy. Add the egg whites, sour cream, and vanilla and almond extract and mix until smooth.
- Add half of the flour mixture to the wet ingredients and mix on low speed until mostly combined. While mixing on low, slowly pour in the milk and mix until combined. Add the remaining flour and mix on low speed until well combined and smooth. Fold in the rainbow sprinkles.
- Portion the cupcake batter into the cupcake liners about 3/4 full. Bake the cupcakes for 20 minutes until the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer the cupcakes to a wire rack to cool completely.
Cake Batter Buttercream Frosting
- First, heat-treat the white cake mix. Pour the cake mix into a microwave-safe bowl. Heat the cake mix in the microwave for 30 seconds and then stir. Repeat this process until the cake mix reaches 160℉ (71℃), about 1 ½ minutes total. Run the cake mix through a fine mesh strainer and then set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for about 5 minutes until it is light, pale, and creamy.
- Add in the powdered sugar and cooled heat-treated cake mix and mix on low speed until combined. Add in the vanilla extract and salt. Slowly drizzle in the heavy cream while mixing on low speed.
- Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until light and creamy.
Assembling the Funfetti Cupcakes
- Fill a piping bag fitted with an Ateco 826 piping tip with the cake batter buttercream frosting. Pipe an "ice cream swirl" of the buttercream onto the funfetti cupcakes. Decorate the cupcakes with additional rainbow sprinkles.
Notes
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days.
- Serve at room temperature for the best taste and texture.
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