Funfetti Cupcakes
Birthday celebrations just got more colorful with these moist and delicious funfetti cupcakes that are dotted with plenty of rainbow sprinkles.
Servings: 24
Calories: 326kcal
Ingredients
Cupcakes
- 15.25 ounces white cake mix
- 1¼ cups whole milk
- ¾ cup salted sweet cream butter, melted and cooled
- 4 large egg whites, room temperature
- 1½ teaspoons clear vanilla flavoring
- ¼ teaspoon pure almond extract
- ⅔ cup rainbow decorator’s sprinkles
Vanilla Frosting
- 1½ cups salted sweet cream butter, softened
- 3 cups powdered sugar
- 2 teaspoons clear vanilla flavoring
- ½ teaspoon pure almond extract
- ¼ cup rainbow decorator’s sprinkles, optional garnish
Instructions
- Preheat the oven to 350°F. Line 2 standard muffin tins with cupcake liners and set aside.
- Add the cake mix, milk, melted, cooled butter, egg whites, clear vanilla flavoring, and almond extract to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients for 1 to 1½ minutes until well incorporated.
- Fold in the decorator’s sprinkles.
- Fill the cupcake liners ⅔ full. Bake for 22 to 24 minutes or until a toothpick inserted comes away clean. Allow the cupcakes to cool completely.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1½ to 2 minutes until smooth.
- Add the powdered sugar ½ cup at a time, mixing well until all the powdered sugar is added.
- Add the clear vanilla flavoring and almond extract. Mix for another 1 to 1½ minutes until smooth.
- Add the frosting to either a ziplock bag with a corner snipped off or to a decorators piping bag fitted with an open star decorating tip.
- Hold the tip of the bag about ½ inch above the center of the cupcake. Use even and steady pressure as you squeeze the frosting in a circle from the center around the surface of the cupcake. Sprinkle with the remaining rainbow sprinkles. Repeat for the remaining cupcakes.
Notes
- I do not recommend using nonpareils in the cupcake batter. The nonpareils tend to bleed color more than the decorator’s sprinkles (or rainbow jimmies).
- Make sure your ingredients are at room temperature to keep your batter an even consistency.
- Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
- I used a Wilton tip 1M - a large open star decorating tip. You can also use a small Wilton 18 open star tip.
Nutrition
Calories: 326kcal | Carbohydrates: 35g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 300mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 553IU | Calcium: 48mg | Iron: 1mg