Moist and pillowy vanilla cupcakes brimming with colorful sprinkles and topped with a fluffy crown of vanilla Swiss meringue buttercream! Don’t forget the extra sprinkles on top!
Funfetti has always had a special place in my heart. Ever since I was knee-high to a pig’s eye, I’ve been obsessed with this enticingly colorful cake. Although Funfetti cake is literally just vanilla cake with sprinkles added, there’s something so incredibly appealing about it. Maybe because it reminds me of the always iconic Rainbow Chip frosting, AKA, one of the best creations in dessert history. (Actual pastry chefs are probably shaking their heads right now…)
Now, there’s absolutely nothing wrong with making a batch of Funfetti cupcakes from a box. However, there’s definitely something to be said about HOMEMADE Funfetti Cupcakes…
I might be a wee bit biased, but aren’t these the most darling cupcakes you’ve seen in your entire life??
I have to admit that most of the inspiration for making these cupcakes came from the fact that it’s been FOR-E-VER since I’ve whipped out my sprinkle collection. A girl can only go so long without adding sprinkles to anything. Am I right?
Anywho, aside from how GLORIOUS these Funfetti cupcakes look, they are D-E-lectable! They’re supremely soft, pillowy, and contain all of the nostalgic sweetness we all know and love about the Funfetti Cupcake.
Now as far as the recipe goes, it’s pretty much your standard vanilla cupcake recipe. However, there are a few CRITICAL elements that make this Funfetti Cupcake recipe the best! One is the amount of sour cream that’s incorporated into the batter. A whopping ONE CUP of sour cream gives these cupcakes that deliciously moist crumb which is absolutely mandatory in Funfetti Cupcakes. You can also substitute the sour cream for Greek yogurt, which I prefer over regular yogurt since it’s much thicker.
While most recipes call for “good-quality” vanilla extract in their Funfetti cupcakes, I believe that the best way to achieve that old-fashioned bakery-style Funfetti flavor is by using a combination of two different extracts–almond extract and clear imitation vanilla extract.
Although imitation vanilla extract gets a bad rap, it adds that nostalgic flavor, reminiscent of a box of Funfetti cake mix. Pure vanilla extract just can’t achieve the same flavor. If you don’t already have it, I definitely recommend having a bottle of clear imitation vanilla extract in your pantry. It’s also great for vanilla frosting since it doesn’t add a yellow tinge like pure vanilla extract.
For the sprinkles, you’ll want to use the cylindrical-shaped multi-colored sprinkles, also known as “jimmies.” They provide the best pop of color throughout the cupcake batter, and they don’t bleed as easily as the tiny round nonpareil sprinkles. Just make sure not to overmix the batter once they’ve been added.
When it comes to frosting these vibrantly-colored vixens, I went back and forth as to which type of frosting to use. Typically, most recipes use the standard American buttercream frosting. Although this frosting is super easy to make, it tends to be on the sweeter side. So for these cupcakes, I decided to go with a Swiss meringue buttercream. Sure, it does require a few more steps, but nothing compares to how light and unbelievably satiny it is!
All you have to do is combine some egg whites, sugar, and salt in a large mixing bowl, and place it over a pot of simmering water. Allow this mixture to warm slowly until it reaches 150-160ºF on a thermometer. If you don’t have a thermometer, just check to make sure that the sugar has completely dissolved and the mixture is heated through. This takes about 3-4 minutes.
Next, remove the bowl from the heat, and whip up the egg whites until cooled and fluffy. You want the mixture to be about room temperature, so that the butter doesn’t melt on contact. Speaking of, make sure that your butter is softened to room temperature since it needs to be about the same temperature as the egg whites to blend well.
Also, make sure to slice the butter into pieces so that you can add them slowly to the egg whites. I just sliced my butter into tablespoon-sized squares. As you’re adding the butter to the egg white mixture, you might notice that it looks a little curdled–don’t panic! This is totally normal, and I promise you that it’ll eventually smooth out and become super satiny as you continue beating.
If your frosting still looks curdled no matter how long you’ve beaten it, it’s most likely because the butter was too cold when it was added. Simply remove a couple of tablespoons of the curdled frosting and place it into a small microwave-safe bowl. Heat it in the microwave until it’s completely melted, then add it back into the mixing bowl. Turn the mixer on, and beat everything until it’s smooth. If it still looks curdled, just keep repeating this reheating technique a tablespoon at a time until the mixture comes together.
If the buttercream looks soupy and runny, it’s because the whipped egg whites were still too warm when the butter was added. All you have to do is chill the bowl of frosting in the refrigerator for 15-20 minutes. Take it out, then beat the mixture until smooth and satiny.
Just like the cupcake batter, the buttercream also gets a splash of clear imitation vanilla extract and almond extract added to it.
Once you’ve piped a royal crown of this exquisite buttercream on top of the cupcakes, bedazzle each one with some colorful sprinkles. Feel free to use a variety of different shapes, sizes, and colors. This is the fun part, so mix and match to your heart’s content!
Funfetti Cupcakes
Ingredients
Funfetti Cupcakes:
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 egg whites
- 1 whole egg
- 1 cup sour cream (or Greek yogurt)
- 2 teaspoons clear imitation vanilla extract
- ¼ teaspoon almond extract
- ¼ cup milk
- ½ cup multi-colored cylinder-shaped sprinkles (also called "jimmies")
Vanilla Swiss Meringue Buttercream:
- 5 egg whites
- 1 ½ cup granulated sugar
- 1 ½ cup unsalted butter, softened to room temperature
- ¼ teaspoon salt
- 2 teaspoons clear imitation vanilla extract
- ¼ teaspoon almond extract
To Decorate:
- MORE sprinkles!!
Instructions
Make the Cupcakes:
- Preheat oven to 350ºF degrees. Line a 12-count muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the egg whites and whole egg, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the sour cream, vanilla, and almond extract on medium speed.
- Pour the dry ingredients into the wet ingredients and mix until combined. Add the milk, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
- Stir in the sprinkles until just combined. Try not to overmix the batter at this point, or the color from the sprinkles will bleed into the batter.
- Fill cupcake liners 2/3 of the way full. Bake for 19-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Buttercream:
- Combine the egg whites, sugar and salt in the bowl of a stand mixer, and place the bowl over a simmering pot of water. Whisking constantly, heat mixture until sugar is dissolved and the temperature registers 150-160°F on a candy thermometer, about 3 minutes.
- Secure whisk attachment onto stand mixer, and beat the egg white mixture on high speed until stiff peaks form. It should be fluffy and cooled to room temperature. Add the butter, one piece at a time, until smooth and creamy. If the mixture looks curdled, that’s totally normal–just keep beating until it becomes smooth and satiny.*
- Add the vanilla and almond extract; beat until fully incorporated. Transfer buttercream to a piping bag, fitted with a star tip. I used Wilton's 1M tip.
To Assemble:
- Pipe buttercream on top of cupcakes, then top with sprinkles. Serve immediately, or store in an airtight container at room temperature for up to 5 days.