I bet if you ask 99.9% of kids what their favorite cake flavor is, they’ll say Funfetti. I have absolutely no research to back this up, I just know kids LOVE them some sprinkles. You know me, I’m a chocolate girl- but these light, fluffy little cakes with simple vanilla buttercream are pretty delightful. I made this particular batch for a friend’s daughter’s 10th birthday with a glow in the dark theme (sadly, they didn’t glow 😣) but Jamie said they were a big hit for flavor alone. Whip these up for your next birthday celebration for a simple but flavorful treat!
For the cupcakes:
1 cup whole milk, divided
6 large egg whites
1 tbsp vanilla extract
¼ tsp almond extract
2¾ cups cake flour, sifted
1½ cups sugar
1 tbsp plus 1 tsp baking powder
¾ tsp salt
12 tbsp. (1.5 sticks) unsalted butter, at room temperature
½ cup multi-colored sprinkles (I used star quins, but use whatever you’ve got on hand)
For the frosting:
1½ cups plus 2 tbsp (3 sticks plus 2 tbsp) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
2 tbsp heavy cream
1 tbsp vanilla extract
I took zero photos of this part because c’mon… You’ve seen it a few times here alone 😉 so to start, preheat your oven to 350 degrees Fahrenheit and line your muffin tins with liners, about 2 dozen. In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts; whisk to blend. The aroma from this alone is intoxicating to me! No judging. In the bowl of your stand mixer, combine the cake flour, sugar, baking powder, and salt. Mix briefly on low speed just til combined. Add in the butter and mix on low speed until the mixture resembles wet sand. Now mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more. Reduce speed back to low and add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Gently fold in the sprinkles with a spatula.
Bake for 18 minutes, rotating tins halfway through baking, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
Don’t those colored liners make these even more fun?! Thanks for the practical gift, Ali! 😊
While your cakes are cooling, whip up your frosting. Using the whisk attachment, whip butter on medium-high speed in the clean bowl of your stand mixer for about 1 minute, or until smooth. Reduce speed and add sugar just until incorporated, then add salt. Beat for another minute or 2 on medium-high speed, then drop it to low speed and add the heavy cream and vanilla. When juuuust incorporated into the mix, kick the speed up again and continue to whip until light and fluffy. This frosting is lighter than air, like a cloud. I’m drooling just writing about it.
Recipe from Annie’s Eats.