Today marks the 6th anniversary of Marisa Bakes which means its time for another new recipe to help us celebrate! These Funfetti Cupcakes are soft and fluffy with fun rainbow sprinkles in every bite and a delicious vanilla buttercream.
I love how easy these cupcakes are to make. They come together so quickly but taste delicious. Vanilla buttercream is piped on top to make them look extra fancy.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Egg Whites: You also want to make sure that the egg whites are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Let's bake! Preheat oven to 350º F. Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.
Add the egg whites and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed. Add the sour cream and mix until combined.
With the mixer on low, add in the flour mixture and milk. Scrape down the sides of the bowl as needed and mix just until it is incorporated. Gently fold in the sprinkles, being careful not to overmix.
Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
Bake for 22-24 minutes until a toothpick inserted into the center of the cupcakes comes out clean. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
Cream the butter until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the vanilla and cream.
Scrape down the sides of the bowl and mix just until combined. Cover the bowl with plastic wrap and chill until ready to use.
Once the cupcakes have cooled, scoop the vanilla buttercream into a pastry bag fitted with a Wilton 1M or similar piping tip.
Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes. Top each cupcake with sprinkles. Enjoy!
These Funfetti Cupcakes are soft and fluffy with fun rainbow sprinkles in every bite and a delicious vanilla buttercream.
Author:Marisa Guerra
Prep Time:30 minutes
Cook Time:22 minutes
Total Time:1 hour and 5 minutes
Yield:12 servings
Category:Dessert
Ingredients
Funfetti Cupcakes
180 grams (1 ½ cups) flour
1 ½ tsp baking powder
¼ tsp salt
4 oz (½ cup) unsalted butter, softened
198 grams (1 cup) sugar
2 egg whites, room temperature
1 tsp vanilla
113 grams (½ cup) sour cream
56 grams (¼ cup) milk
90 grams (½ cup) jimmies sprinkles, plus more for topping
Vanilla Buttercream
8 oz (1 cup) unsalted butter, softened
454 grams (4 cups) confectioners sugar, sifted
1 tsp vanilla
56 grams (¼ cup) heavy whipping cream or milk
Instructions
Funfetti Cupcakes
Preheat oven to 350º F.
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.
Add the egg whites and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed.
Add the sour cream and mix until combined.
With the mixer on low, add in the flour mixture and milk. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Gently fold in the sprinkles, being careful not to overmix.
Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
Bake for 22-24 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
Vanilla Buttercream
Cream the butter until smooth.
With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the vanilla and cream.
Scrape down the sides of the bowl and mix just until combined. Cover the bowl with plastic wrap and chill until ready to use.
Assembly
Once the cupcakes have cooled, scoop the vanilla buttercream into a pastry bag fitted with a Wilton 1M or similar piping tip.
Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
Top each cupcake with sprinkles. Enjoy!
Notes
These cupcakes can be placed in an airtight container and kept in the fridge for up to four days. However, they’re best enjoyed fresh or slightly warmed.
