Funfetti Cupcakes with Vanilla Buttercream Recipe

Introduction

These funfetti cupcakes are a delightful treat bursting with colorful sprinkles inside and out. Topped with a creamy vanilla buttercream, they’re perfect for celebrations or just brightening up any day.

Ingredients

• 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)
• 1 cup unsalted butter, softened to room temperature (for frosting)
• 3-4 cups powdered sugar (for frosting)
• 3-4 Tbsp heavy whipping cream or milk (for frosting)
• 2 tsp vanilla extract (for frosting)
• 1/4 tsp almond extract (optional, for frosting)
• Salt, to taste (for frosting)
• Additional sprinkles for decorating

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners. This recipe makes about 18 cupcakes.
2. Step 2: Using a mixer, whisk the egg whites until stiff peaks form, then set aside.
3. Step 3: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.
4. Step 4: With a mixer, cream 1/2 cup softened butter until light and fluffy, about 1 minute. Add the granulated sugar and cream for another minute until pale and fluffy.
5. Step 5: Whisk together the buttermilk and 2 tsp vanilla extract.
6. Step 6: Alternately add the dry ingredients and buttermilk mixture to the butter and sugar, starting and ending with the dry ingredients. Mix gently after each addition until just combined.
7. Step 7: Mix in the sour cream until just incorporated.
8. Step 8: Gently fold in the whipped egg whites until fully combined.
9. Step 9: Fold in 1/2 to 2/3 cup sprinkles gently to avoid bleeding colors.
10. Step 10: Scoop the batter into the prepared tins, filling each about two-thirds full. Tap the pans on the counter to release air bubbles.
11. Step 11: Bake for 19-22 minutes, or until a toothpick inserted comes out clean and cupcakes spring back when touched in the center.
12. Step 12: Let cupcakes cool completely before frosting.
13. Step 13: For the frosting, beat 1 cup softened butter until pale and fluffy, about 2-3 minutes.
14. Step 14: Add 3 1/2 cups powdered sugar and mix until combined.
15. Step 15: Mix in 3 Tbsp heavy cream, vanilla extract, almond extract (if using), and a pinch of salt until smooth.
16. Step 16: Adjust consistency by adding more powdered sugar if too thin, or more cream if too thick.
17. Step 17: Pipe or spread the frosting onto the cooled cupcakes and top with additional sprinkles.

Tips & Variations

• Use cake flour for a lighter, tender crumb; substitute with all-purpose flour plus 2 tablespoons cornstarch if unavailable.
• Fold sprinkles in gently to prevent their colors from bleeding into the batter.
• Add a few drops of food coloring to the frosting for a fun pop of color.
• For dairy-free options, replace buttermilk with a mix of plant milk and lemon juice and use vegan butter for frosting.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze without frosting for up to 3 months. Thaw cupcakes at room temperature before frosting and serving. If refrigerated, bring to room temperature before eating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using only egg whites helps keep the cupcakes light and airy. Whole eggs can be used but may result in a denser texture.

How do I prevent the sprinkles from bleeding their color?

Fold the sprinkles in gently and avoid overmixing the batter to minimize color bleeding. Using frosting jimmies rather than nonpareils can also help.

Funfetti Cupcakes with Vanilla Buttercream Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

Delight in these colorful and festive Funfetti Cupcakes topped with a creamy vanilla buttercream frosting. Perfect for celebrations or brightening up any day, these cupcakes have a light, fluffy texture with a sweet burst from sprinkles baked inside and on top.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: Approximately 18 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 to 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)
• Pinch of salt
• Sprinkles, for topping

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners. Set aside for later use.
2. Whisk Egg Whites: Using a stand mixer or hand mixer, whisk the 4 egg whites until stiff peaks form. Set them aside carefully to fold in later.
3. Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure a light batter.
4. Cream Butter and Sugar: Using a mixer, cream 1/2 cup softened unsalted butter until light and fluffy, about one minute. Add the granulated sugar and continue creaming for another minute until the mixture is pale and fluffy.
5. Mix Wet Ingredients: Whisk together the buttermilk and vanilla extract in a small bowl.
6. Combine Ingredients Alternately: Add the dry ingredients and buttermilk mixture alternately to the creamed butter and sugar mixture, starting and ending with dry ingredients. Mix gently after each addition until just combined, avoiding overmixing.
7. Add Sour Cream: Mix in the sour cream until just combined to add moisture and richness.
8. Fold in Egg Whites: Gently fold the whipped egg whites into the batter until fully incorporated, preserving the airiness.
9. Add Sprinkles: Gently fold in 1/2 to 2/3 cup sprinkles until evenly distributed in the batter.
10. Fill Cupcake Liners: Spoon the batter into cupcake liners, filling each about two-thirds full. Tap the pans firmly on the counter to release trapped air bubbles.
11. Bake: Bake the cupcakes in the preheated oven for 19-22 minutes or until a tester inserted comes out clean and the tops spring back when lightly touched.
12. Cool: Allow cupcakes to cool completely in the pans before frosting.
13. Make Frosting: Beat 1 cup softened unsalted butter with a mixer until light, fluffy, and pale yellow, about 2-3 minutes.
14. Add Powdered Sugar: Add 3 1/2 cups powdered sugar and mix until combined.
15. Incorporate Cream and Extracts: Add 3 Tbsp heavy whipping cream, vanilla extract, almond extract (if using), and a pinch of salt. Mix thoroughly.
16. Adjust Consistency: If frosting is too thin, add the remaining powdered sugar; if too thick, add remaining heavy cream to reach desired consistency.
17. Color Frosting (Optional): Add food coloring if desired and mix well.
18. Frost Cupcakes: Using a piping bag or knife, frost the cooled cupcakes generously with the buttercream.
19. Decorate: Top the frosted cupcakes with additional sprinkles for a festive finish.

Notes

• Sifting dry ingredients avoids lumps and ensures a light cupcake texture.
• Folding in the egg whites gently helps keep cupcakes fluffy and airy.
• Use room temperature butter for easier creaming and better texture.
• Baking time may vary with oven type; start checking at 19 minutes.
• If desired, almond extract in frosting adds a lovely complementary flavor but is optional.
• Sprinkles can melt or bleed color if overmixed; fold them in gently.
• For best results, use fresh sprinkles designated as ‘jimmies’ for baking to minimize bleeding.

Keywords: funfetti cupcakes, vanilla buttercream, sprinkles cupcakes, party cupcakes, festive dessert, birthday cupcakes