I’m not sure what happened here. I mean, I can’t remember the last time I put up a non-dessert recipe.
Looks like spring-fever has turned into sugar-fever. Heaven help me.
This “sugar-fever” has brought with it an obsession with all things funfetti. I have plans to make something that heavily involves sprinkles this afternoon, in fact. There is just something about them that is so youthful, bright, and joyful. Maybe it’s because I’m going to have to say goodbye to my twenties in a few months*SOB*, but youthful is mode I’m happy to bake in.
These Funfetti Birthday Cake Cupcakes are the quintessential birthday cupcake. And once you try this recipe you will never let your eyes wander to those boxed mixes again. Sure, there is a little more work involved, but the results will give you the most perfectly soft, not too dense, not too fluffy, sweetly vanilla, sprinkle infused cups o’ cake you’ve ever had.
To get the perfect texture, these cupcakes have whipped egg whites folded into the batter. Sprinkles are folded in as the very last step. Do note that the little tiny ball sprinkles(like the ones pictured) will start to dissolve and their color will streak as soon as they hit the batter, so be gentle when folding in and only fold as long as necessary to incorporate them. The longer sprinkles will be a little more forgiving.
- 1¾ C. Flour
- 2 tsp Baking Powder
- ⅔ C. + 1 T. Whole milk
- 1 tsp Vanilla
- 4 egg whites, room temperature
- 6 tbsp Butter, softened
- ⅔ C. Granulated sugar
- ⅓ C. Sour cream
- 2 T. Colorful Cake Sprinkles
- FOR THE FROSTING:
- ½ C. Shortening
- 1 C. Butter, softened
- 1 t. Vanilla Extract(clear, if possible)
- 3-4 C. Powdered Sugar
- Sprinkles, for topping
- Preheat the oven to 325°F. Place 16 paper liners in wells of a muffin tin.
- Whisk flour and baking powder together in a small bowl.
- Combine milk and vanilla in another small bowl.
- In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
- In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy.
- Beat in sour cream until smooth.
- On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
- Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula.
- Add in the sprinkles and fold in until just distributed.
- Using a large scoop, divide batter evenly among liners.
- Bake 17-20 minutes or until wooden pick inserted in centers comes out clean.
- Remove pan from oven to a wire rack to cool.
- When cupcakes have cooled, pipe vanilla buttercream on top of each one.
- Sprinkle each frosted cupcake with cake sprinkles.
- For the Frosting:
- Place the shortening and softened butter in the bowl of a stand mixer. Using a paddle attachment, beat together until smooth and well blended. Mix in the vanilla. Add in the powdered sugar, one cup at a time, mixing on low speed until all the sugar is incorporated(use only 3 cups if you want it too be a little less sweet). Scrape down the bowl once. Turn the speed up to medium/high and beat the frosting until smooth and light. Store in an airtight container, if not using immediately.