I am a huge fan of sprinkles so I am all about sprinkles in my cupcakes. Funfetti is basically a white cake with colorful sprinkles folded inside. I am a sucker for the seasonal isles at Target and I always convince myself that I need the seasonal sprinkles for Easter, Halloween, Christmas etc. This recipe is a great way to use up some of those left over sprinkles or any other random sprinkles that might be in your cupboard.
The vanilla buttercream frosting is out of this world. It’s not too sweet and it has the perfect fluffy consistency. I did use the vanilla bean even though it is optional but I would assume it would be just as delcious without. These cupcakes will be perfect for a kids birthday or lets be honest even for an adult too.
Ingredients:
For the cupcakes:
1 cup whole milk, divided
6 large egg whites
1 tbsp vanilla extract
1/4 tsp almond extract
2 3/4 cups cake flour, sifted
1 1/2 cups sugar
1 tbsp plus 1tsp baking powder
2/4 tsp salt
12 tbsp unsalted butter , at room temperature
1/2 cup multi-colored sprinkles
For the Frosting:
1 1/2 cups plus 2 tbsp unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
1 vanilla bean, split lenthwise (optional)
2 tbsp heavy cream
1 tbsp vanilla extract
Directions:
For the cupcakes:
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts. Whisk to blend. In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine, about 30 seconds. Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds. Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed. Gently fold in the sprinkles with a spatula.
Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.
For the 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. Scrape the seeds from the vanilla bean pod (if using) into the bowl and add in the salt. 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.
Prepare the vanilla buttercream. Frost as desired. Garnish with additional sprinkles.
Source: Annie’s Eats
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