Homemade Funfetti Cupcakes

The Best Homemade Funfetti Cupcakes! Who needs store-bought cake mixes when you can make these perfect cupcakes at home? Yields 24 cup cakes or 2 (9-inch) cakes.

Course Desserts & Sweet Treats

Cuisine American

Keyword birthday, confetti, funfetti, sprinkles, vanilla

Prep Time 15

Cook Time 20

Total Time 35

Servings cupcakes

Calories 357

Author Laurie McNamara

Equipment

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Ingredients

4 large egg whites
1 cup whole milk
2 teaspoons pure vanilla extract
3 cups cake flour sifted
1½ cups granulated sugar sifted
4 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup unsalted butter softened
1/2 cup rainbow sprinkles plus more for garnish
1 recipe for cream cheese frosting or vanilla buttercream

Instructions

Preheat oven to 350° and line a cupcake pan with paper liners.
Combine the egg whites, vanilla whole milk. Whisk together and set aside.
In a large mixing bowl; sift the dry ingredients. Fitted with a paddle attachment, blend the dry ingredients with the butter and half of the milk and egg mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining mixture and stop mixing once combined.
Fold in sprinkles and fill paper liners half way. Bake in preheated oven for 17-20 minutes. Watch carefully so you don’t over bake.
Lastly, frost with the prepared cream cheese frosting and sprinkle with remaining sprinkles.
Refrigerate any uneaten cupcakes.

Nutrition