Ingredients
Scale
Funfetti Cupcakes
- 2 large egg whites
- 1 1/3 cups 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), such as 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 jimmie 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 the oven to 350°F and line a cupcake pan with paper liners.
- In a large bowl, beat the egg whites. A whisk attachment is recommended. Beat until peaks form and the egg whites are 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 about 1/3 of the flour mixture and beat on low speed until combined.
- Mix in about 1/2 of the milk, followed by another 1/3 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 between each addition.
- Carefully fold the egg whites into the batter using a rubber spatula. When finished, you should no longer see streaks of egg white in the batter.
- Very gently fold the sprinkles into the batter.
- Spoon the batter into the lined cupcake pan, filling each about 2/3 full. You should get about 11 or 12 cupcakes in total.
- Bake for 16–18 minutes, until a toothpick inserted in the center 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 the butter on high for about 3–4 minutes until light and fluffy with no lumps.
- Turn off the mixer and add 2 cups powdered sugar, salt, vanilla, and almond extract. Start with the mixer on low speed and gradually increase to medium speed until combined.
- Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of whipping cream until the desired consistency and flavor are reached. If using food coloring, beat it in at this stage.
- Frost the cooled cupcakes with a piping bag or a flat knife. Decorate with sprinkles.
Notes
- Separating Eggs: It is easier to separate eggs when they’re cold from the refrigerator. Then let the egg whites sit on the counter to come to room temperature before using. This makes them easier to whip.
- Room Temperature Ingredients: Make sure the egg whites, butter, and milk are at room temperature before getting started.
- 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
- Storage: Fresh cupcakes are always best. Store cupcakes in an airtight container for up to 3 days at room temperature or in the refrigerator. Unfrosted cupcakes can be frozen and thawed in the refrigerator overnight.
- Nutrition: Details are an estimate only and are based on 1 cupcake with frosting, assuming the recipe yields 12 equal cupcakes and all the frosting is used without halving the frosting recipe.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert, Cupcakes
- Method: Baking