Description
Funfetti cupcakes bring a burst of joy to any occasion with their fluffy vanilla cake, colorful sprinkles, and luscious buttercream frosting. Perfect for birthdays, holidays, or just because, these homemade cupcakes deliver a rich, buttery flavor with a light, tender crumb. With the right techniques and a sprinkle of creativity, you’ll have bakery-style funfetti cupcakes that are irresistibly delicious.
Ingredients
For the Cupcakes:
- 2 large egg whites
- 1 1/3 cup all-purpose flour (167g)
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup unsalted butter (75g), softened
- 1 tbsp vegetable or canola oil (15ml)
- 3/4 cup granulated sugar (150g)
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup whole milk (120ml)
- 3 tbsp rainbow jimmie sprinkles
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter (226g), softened
- 3–4 cups powdered sugar (330-440g), sifted
- 1/4 tsp salt (to taste)
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 3–4 tbsp heavy whipping cream (45-60ml)
- Extra sprinkles, for decorating
Instructions
For the Cupcakes:
- Preheat & Prep – Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whip the Egg Whites – Using a hand or stand mixer, beat egg whites until stiff peaks form. Set aside.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream the Butter & Sugar – In a large mixing bowl, beat the butter and sugar until light and fluffy. Mix in the oil, vanilla, and almond extract.
- Alternate Adding Dry & Wet Ingredients – Add 1/3 of the flour mixture, then half of the milk. Repeat until all flour and milk are combined.
- Fold in Egg Whites – Gently fold in the whipped egg whites with a rubber spatula to keep the batter light and airy.
- Sprinkle in the Fun – Carefully fold in the rainbow jimmies.
- Fill & Bake – Spoon the batter into cupcake liners, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Down – Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack.
For the Frosting:
- Whip the Butter – Beat butter on high speed for 3-4 minutes until creamy and fluffy.
- Add Sugar & Flavoring – Gradually add 2 cups of powdered sugar, salt, vanilla, and almond extract. Beat until smooth.
- Adjust Consistency – Alternate adding more powdered sugar with 1 tbsp of heavy cream at a time until the desired consistency is reached.
- Frost & Decorate – Pipe or spread onto cooled cupcakes, then top with extra sprinkles.
Notes
- Use jimmie sprinkles, as nonpareils tend to bleed into the batter.
- For extra moisture, use a mix of butter and oil.
- Whipped egg whites give the cupcakes their signature light texture.
- Almond extract adds that bakery-style funfetti flavor.
- If making ahead, store cupcakes unfrosted in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American