Description
These Funfetti Cupcakes are a delightful treat featuring moist, vanilla-flavored cupcakes loaded with colorful sprinkles. Perfect for birthdays, celebrations, or whenever you want a cheerful, sweet dessert. The cupcakes are fluffy and tender, topped with your favorite frosting to add a creamy finish.
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 cup granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- ½ cup sprinkles
For the Frosting:
- Your favorite frosting (amount as desired for topping 24 cupcakes)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 24-cup cupcake tin with paper liners and set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium speed for about 2 minutes, scraping down the sides of the bowl as needed until the mixture is fluffy and well combined.
- Add Egg Whites and Vanilla: Beat in the egg whites one at a time followed by the vanilla extract, ensuring everything is well incorporated and smooth.
- Alternate Adding Dry Ingredients and Buttermilk: Begin adding the dry flour mixture and buttermilk alternately to the batter, starting and ending with the dry ingredients. Mix after each addition until just combined. After the last buttermilk addition, beat the batter for one full minute to ensure it is smooth and aerated.
- Fold in Sprinkles: Gently fold the ½ cup of sprinkles into the batter, taking care not to overmix or cause the colors to bleed.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each 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: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Frost: Once completely cooled, frost the cupcakes with your favorite frosting using a piping bag or spatula as desired.
Notes
- Make sure all your ingredients are at room temperature for best results.
- Do not overmix the batter once you add the dry ingredients; mix just until combined to keep cupcakes tender.
- Use a toothpick to check doneness—if it comes out clean, the cupcakes are ready.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Sprinkles might bleed color if overmixed; fold them in gently.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg
