For those of you celebrating Easter this weekend, here’s a fun dessert that everyone will love. Funfetti cupcakes were always my go-to dessert of choice (to make) in college. From a box, of course. I have a very specific memory of one of my friends asking me to make a cake for his girlfriend (one of my sorority sisters) and him being really impressed by the funfetti sheet cake I made. Topped with frosting from a tub. I even got one of those frosting tubes to write on the cake. It’s kind of funny to think about now.
Obviously a lot has changed since those days, but I still love funfetti. What’s not to love about a vanilla cake studded with sprinkles? I love a good white cake, and this one is just that. The cupcakes are light, fluffy and moist – everything a good vanilla cupcake should be.
You can use any type of sprinkles you want, but I prefer the round ones (quins, so named because they’re like sequins). I was worried mine were too big, but I couldn’t find the smaller size anywhere. These ended up working just fine, though. No matter which sprinkles you use, you can’t really go wrong when you’re putting sprinkles in a cupcake.
- COOK TIME:
- YIELD: 24-27 cupcakes
1 cup whole milk, divided
6 large egg whites
2½ teaspoons vanilla extract
½ teaspoon almond extract
2¾ cups cake flour, sifted
1½ cups sugar
4 teaspoons baking powder
¾ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, at room temperature
½ cup multi-colored sprinkles
1-1½ batches of whipped vanilla buttercream, depending how generously you want them frosted
Heat oven to 350º and line cupcake pans with paper liners. In a liquid measuring cup, whisk together ¼ cup of milk, egg whites, and vanilla and almond extracts. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt on low speed. Add the butter and continue mixing on low until the mixture resembles wet sand, about 30 seconds. Mix in the remaining ¾ cup of milk, then increase speed to medium and continue mixing another 90 seconds. Reduce speed to low and add the egg white mixture in three additions, mixing well after each. Scrape down the side and bottom of the bowl as needed. Use a rubber spatula to gently fold in the sprinkles.
Divide the batter between the prepared cupcake liners, filling each about ⅔ full. Bake, rotating halfway through, for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan briefly, then transfer to a cooling rack to cool completely.
While the cupcakes are baking, prepare the vanilla buttercream. Once the cupcakes are cool, frost as desired and top with additional sprinkles.