Funfetti Cupcakes with Vanilla Buttercream Frosting
Moist homemade vanilla funfetti cupcakes with creamy vanilla buttercream frosting. A perfect treat for celebrations or any day!
Servings: 8 cupcakes
Ingredients
Cupcakes:
- 1/4 C unsalted butter softened
- 1/2 C granulated sugar
- 1 egg white room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 C all purpose flour
- 1/2 C vanilla or plain yogurt
- 1/4 C rainbow sprinkles
Frosting:
- 1/2 C unsalted butter softened
- 1/2 C shortening
- 1 tsp vanilla extract
- 2 C powdered sugar
- 1 Tb heavy cream
- sprinkles
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 8 paper liners.
- In a large bowl or stand mixer, cream together butter and sugar. With mixer running on low, add egg whites, vanilla, salt and baking powder. Scrape bowl as needed. Alternate additions of flour and yogurt until fully combined and no streaks remain. Stir in sprinkles by hand.
- Divide batter between prepared liners using a large cookie scoop.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
- In a large bowl or stand mixer, beat together butter and shortening. Add vanilla and powdered sugar, followed by heavy cream. Mix until light and fluffy and fully combined. Transfer frosting to a large piping bag fit with a desired piping tip. Pipe frosting onto cooled cupcakes. Immediately decorate with sprinkles.
- Serve immediately or store in an airtight container for up to several days. Cupcakes may also be stored in the refrigerator.
Notes
A jumbo round piping tip was used for this recipe.
An original recipe from Baked by Rachel