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.
Aimee @like mother like daughter says
oh my goodness, Kayley, you have some of the prettiest pictures in the world – these cupcakes look ALMOST too gorgeous to eat. Almost. But their cupcakes and they look amazing, I’d probably actually eat 3.
Thank you so much, Aimee! You totally just made my day =) It’s true, being pretty can only save you for so long, if you’re a cupcake 😉
Kiley- Rooks to Cooks says
These look amazing! Definitely better than any store bought mix! I love how the sprinkles jump out in little bursts of color everywhere, a great way to help welcome spring time 🙂
Thank you so much! Aren’t sprinkles just the happiest!?
Pam Bunn says
It’s like these were posted just for me. My birthday is in two days and I have a cupcake obsession. I’ll be baking these beauties this year to celebrate 30!
Perfect timing, I guess! Happiest Birthday to you, Pam!
Laura Dembowski says
These cupcakes are gorgeous! Love the egg white tip! Pinned!
Thank you Laura! =)
Vera Zecevic – Cupcakes Garden says
Hi Kayley, I’ve featured these cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
I don’t mind at all, I love it! Thanks for the feature, what a fun site you have!
Thank you so much, Chichi!
Can I make this with almond or soy milk? My best friend is allergic to dairy but I don’t want to buy gluten free flour for your gluten and dairy free recipe.
Hi Abbie! Yes! You can use almond or soy, they are pretty interchangeable with milk in most baking recipes =)
I was so disappointed in these cupcakes, as was my family. It could be due to my substituting greek yogurt for sour cream. Otherwise, I followed the recipe to a tee. They were bread-like and very dense. I’ve crumbled them up to make cake balls instead and hope they taste better in that form.
Sorry you didn’t like the cupcakes. Since they are partially leavened with beaten egg white they can become dense and tough if the egg white is deflated during folding or the cake is overmixed and the gluten develops too much. I’ve made them several times, though, and they always turn out light and fluffy. Hopefully your cake balls turned out well! =)