Funfetti Birthday Cake Cupcakes
Serves: 16 Cupcakes
  • 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
  • ½ C. Shortening
  • 1 C. Butter, softened
  • 1 t. Vanilla Extract(clear, if possible)
  • 3-4 C. Powdered Sugar
  • Sprinkles, for topping
  1. Preheat the oven to 325°F. Place 16 paper liners in wells of a muffin tin.
  2. Whisk flour and baking powder together in a small bowl.
  3. Combine milk and vanilla in another small bowl.
  4. In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
  5. In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy.
  6. Beat in sour cream until smooth.
  7. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
  8. Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula.
  9. Add in the sprinkles and fold in until just distributed.
  10. Using a large scoop, divide batter evenly among liners.
  11. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean.
  12. Remove pan from oven to a wire rack to cool.
  13. When cupcakes have cooled, pipe vanilla buttercream on top of each one.
  14. Sprinkle each frosted cupcake with cake sprinkles.
  15. For the Frosting:
  16. 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.
Recipe by The Kitchen McCabe at