Description
Delight in these classic Funfetti Cupcakes, perfect for celebrations or anytime you crave a festive treat. Soft, moist cupcakes studded with colorful sprinkles and topped with your favorite frosting make these a guaranteed crowd-pleaser.
Ingredients
Scale
For the Cupcakes:
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- ½ cup sprinkles
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside.
- Cream butter and sugar: In a mixing bowl, beat the softened butter with granulated sugar on medium speed for about 2 minutes, stopping to scrape down the sides of the bowl to ensure even mixing.
- Add egg whites and vanilla: Beat in the egg whites and vanilla extract until fully incorporated and the mixture is smooth.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture in about three additions each, beginning and ending with the dry ingredients. Mix well after each addition and once the last buttermilk is added, beat the batter for an additional full minute to achieve a smooth consistency.
- Fold in sprinkles: Gently fold the sprinkles into the batter to evenly distribute without overmixing.
- Fill cupcake liners and bake: Spoon the batter into the prepared cupcake liners, filling them about two-thirds full. Bake in the preheated oven for 21 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Frost and decorate: Once cooled, top the cupcakes with your favorite frosting using a piping bag or spatula as desired. Add extra sprinkles for a festive touch if you like.
Notes
- Room temperature egg whites help create a lighter, fluffier batter.
- Do not overmix the batter once dry ingredients are added to avoid dense cupcakes.
- Use gel food coloring in frosting if you want to customize colors without thinning the frosting.
- For dairy-free or vegan options, substitute buttermilk with plant-based milk mixed with vinegar and use appropriate butter and egg replacements.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 21g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg
