Sometimes I get cravings for things. These things tend to center around chocolate and sometimes around cake. This time it was funfetti cake--funfetti cake immediately takes me back to childhood. The only time I've seen these cakes has been from a box, and I wanted to try to make them from scratch.
I found this great recipe from Annie's Eats and decided to try it. They were a little complicated to put together (lots of steps), but the end product was delicious and totally worth it!
Funfetti Cupcakes with Buttercream Frosting
slightly adapted from Annie's Eats
For the Cupcakes:
- 1 cup whole milk, divided
- 6 large egg whites
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2¾ cups cake flour
- 1½ cups sugar
- 1 tablespoon plus 1 teaspoon baking powder
- ¾ tsp. salt
- 12 tbsp. (¾ cup) unsalted butter, at room temperature
- ½ cup multi-colored jimmies sprinkles (like these)
For the Frosting
- 3 sticks plus 2 tablespoons unsalted butter
- 3 cups powdered sugar
- Pinch of salt
- 2 tablespoons heavy cream
- 1 ½ tablespoons vanilla extract
- Extra jimmies for decorating
- Line cupcake pans with paper liners.
- In a measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts. Whisk together.
- Whisk or sift the cake flour, sugar, baking powder, and salt together.
- Add in the butter and mix with a mixer on low until the mixture resembles wet sand--about 30 seconds.
- Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.
- With the mixer on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed.
- Gently fold in the sprinkles with a spatula.
- Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.
- Bake about 12-15 minutes until a toothpick inserted in the center comes out clean.
- Prepare frosting while cupcakes are baking.
- Let the cupcakes cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.
- Place butter in bowl and whip with an electric mixer until smooth--about 1 minute.
- Add powdered sugar in 3 parts until just combined.
- Add salt, cream, and vanilla. Mix until combined.
- Increase mixer speed and whip the mixture until light and fluffy--about 5 minutes.
- Use an offset spatula to frost your cooled cupcakes. Definitely don't eat any extra frosting! Or do..lots of it.