I have always loved funfetti cupcakes. Rainbow sprinkles make everything more fun in my opinion, so adding them to cake batter is always a good decision. It was an exciting discovery years ago, when I realized how easy it was to make funfetti cupcakes from scratch. I recommend using confetti rainbow sprinkles for the best results. They are the ones that you see on top of the cupcakes in these photos. I have to apologize because I unfortunately don’t have a picture of the inside of the cupcake to show you. Some of my photos got deleted somehow, so these pictures will have to do until I make these again (which will be very soon)!
I am in love with these mini cupcake liners so I had to use them. These cupcakes are so perfectly bite-sized that they look like they belong at a tea party. You could definitely make regular sized cupcakes or even a layer cake, just make sure you adjust your baking times accordingly.
Mini Funfetti Cupcakes with Vanilla Buttercream
Yield: 48-50 mini cupcakes
For the cake:
5 large egg whites, room temperature
1 whole large egg
1 cup whole milk, room temperature
2 1/4 tsp pure vanilla extract
3 cups cake flour, sifted
2 cups granulated sugar
1 Tbsp. + 1 tsp. baking powder
3/4 tsp. salt
12 Tbsp. unsalted butter, cold and cut into 24 pieces
1/2 cup confetti rainbow sprinkles
For the frosting:
1 stick unsalted butter, room temperature
3-4 cups confectioner’s sugar
1/4 cup milk
1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees F and line your cupcake pans.
In a medium bowl, combine the egg whites, egg, 1/4 cup milk and vanilla and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients on low speed for 30 seconds. Add the butter one piece at a time, about every 10 seconds. Continue to mix on low until the mixture is a fine crumbly texture. Add remaining milk and then add egg mixture in three separate batches. Mix until light and fluffy, about four minutes. Make sure to scrape the bottom of the bowl with a spatula to make sure everything is incorporated.
Fill each cupcake liner about halfway full and bake 8-10 minutes. Let cool completely.
To make the vanilla buttercream, use a stand mixer fitted with a paddle attachment. Cream the butter for 2-3 minutes, until smooth and creamy. With the mixer on low, add the 3 cups of sugar, milk and vanilla. Beat on medium speed until light and fluffy. If you want a thicker consistency, add the remaining cup of sugar.
Frost your cupcakes and garnish with sprinkles! Enjoy!
Cake adapted from Sweetapolita and buttercream from Billy’s Bakery