Funfetti Cupcakes
Serves: 24
  • ½ cup (1 stick) butter, room temperature
  • 1½ cups sugar
  • 4 egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1⅓ cups buttermilk, room temperature
  • ½ cup colored sprinkles
  • For the Buttercream:
  • 1 cup (2 sticks/16 Tb) unsalted butter, room temperature
  • 4 cups (16 oz) confectionary sugar, sifted
  • 1 Tb vanilla extract
  • 1 Tb whole milk
  • pinch of salt
  1. Preheat oven to 350°F and line two regular 12 cup muffin tin with paper cups. Cream together butter and sugar until light and fluffy, about 3-4 minutes. Add egg whites, one at a time, beating well after each addition. Mix in vanilla.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to evenly combine. Add to the creamed mixture alternately with the buttermilk (beginning and ending with the flour), beating well after each addition. Stir in sprinkles.
  3. Fill cups ⅔ full and bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes then remove to a wire rack to cool completely.
  4. For the Buttercream: Using a mixer, beat butter until smooth. Add confectionary sugar, vanilla, milk, and salt; beat on low until sugar is moistened. Increase speed and continue beating until smooth and fluffy, about 1½ minutes, scraping bowl as necessary. (Do not over-beat or frosting will be too soft for piping).
For alternate flavor- use 1 tsp vanilla extract AND 1 tsp almond extract. Delicious! If piping, use at least 1½ times the amount of frosting in the recipe. "Jimmie" sprinkles work really well with this.
Recipe by Laura's Sweet Spot at