Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Homemade Funfetti Cupcake
These Homemade Funfetti Cupcakes with Perfect Buttercream and decorative sprinkles are perfect for any occasion, not just birthdays.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cake, recipe, sprinkles, birthday, holiday, frosting
Servings:
24
Servings
Calories:
177
kcal
Author:
Lisa Johnson
Ingredients
12
Tablespoons
unsalted butter
at room temperature
1 ½
cups
granulated sugar
4
ex-large
egg whites
1
cup
milk
2
teaspoons
pure vanilla extract
½
teaspoon
almond extract
¼
cup
dry milk powder
2 ¾
cups
cake flour
1
Tablespoon
baking powder
¾
teaspoons
salt
½
cup
jimmies/ sprinkles
Instructions
Preheat oven to 350 degrees.
Beat butter and sugar together in a large bowl until light and fluffy.
Add the egg whites and continue beating.
Pour in the milk, vanilla, and almond extracts and continue beating for 2 minutes until fluffy and well combined.
Add the milk powder, cake flour, baking powder, and salt. Mix just until well combined.
Stir in the sprinkles/jimmies.
Fill cupcake liners a little more than half full. Tap to level batter.
Bake in preheated oven for 18 to 20 minutes, until pale brown and toothpick comes out clean when stuck into the center of cupcake.
Allow cupcakes to sit in the pan for five minutes, then move to a wire rack and cool completely.
Frost with Perfect Buttercream and decorate with sprinkles/jimmies of you choice.
Notes
Frost with
The Best Buttercream Frosting
.
These cupcakes can be made dairy-free by using Crisco sticks instead of the butter.
Make sure you use the white Crisco and not the butter flavored, or your cupcakes will taste like movie popcorn and be neon yellow.
Coconut milk is whiter than Cashew milk, but both work just the same.
You can eliminate the dry milk powder if desired without making any other changes.
The cupcakes will come out more evenly if you bake them one pan at a time.
Baking with foil lined cupcake liners did make a difference in the shape and evenness of the baked cupcakes.
Nutrition
Calories:
177
kcal
|
Carbohydrates:
27
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
16
mg
|
Sodium:
86
mg
|
Potassium:
103
mg
|
Sugar:
16
g
|
Vitamin A:
220
IU
|
Vitamin C:
0.1
mg
|
Calcium:
54
mg
|
Iron:
0.2
mg