Funfetti Cupcakes

Unfortunately, this is another recipe sans pictures. This is actually a rather important cupcake experience too, because it is my first paid job. I’m actually not really looking to make cupcakes for pay, but someone from my church asked if I would be willing to make a few cupcakes for a baby shower. Of course I said yes, because I can’t pass up a chance to make more cupcakes! I asked her what kind she wanted and she told me that the mom-to-be loves Funfetti cake and to frost them in bright red, yellow, & blue because the theme was super heroes. Now, it would’ve been easy enough to just buy the cake mix, but I needed to find something better so I looked on the trusty Pinterest and found this fun recipe.

Overall, I think the cupcakes turned out really well (I wouldn’t have sent them to the baby shower if I didn’t think they did). The only complaint I have is that the cake had more of a muffin taste and texture, I’m pretty sure that its because of the large amount of milk in the batter. I also would’ve used more sprinkles if I were to do it again. Personally, I want to try another recipe the next time I make Funfetti cupcakes, I think it calls for a cake that has a sweeter taste. Feel free to give this a try though and see what you think.


For the Cake:
  • 1 3/4 C. Flour
  • 2 tsp Baking Powder
  • 2/3 C. + 1 T. Whole milk
  • 1 tsp Vanilla
  • 4 egg whites, room temperature
  • 6 tbsp Butter, softened
  • 2/3 C. Granulated sugar
  • 1/3 C. Sour cream
  • 2 T. Colorful Cake Sprinkles
For the Frosting:
  • 1/2 C. Shortening
  • 1 C. Butter, softened
  • 1 t. Vanilla Extract
  • 3-4 C. Powdered Sugar


  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.

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