Homemade Funfetti Cupcakes with Cake Batter Frosting
My easy and fluffy vanilla cupcakes are full of vanilla flavor and packed with lots of sprinkles for that funfetti flair. Ditch the box mix because this homemade version of funfetti cupcakes taste even better! The creamy cake batter frosting is such a fun addition opposed to regular vanilla frosting. These Homemade Funfetti Cupcakes with Cake Batter Frosting are absolutely perfect for birthdays or celebrations of any kind!
Servings: 12 cupcakes
Ingredients
Funfetti Cupcakes
- 1 ¼ cups cake flour* see notes to make your own
- ¾ cup granulated sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 tbs unsalted butter softened
- 2 egg whites lightly beaten
- ½ cup sour cream
- ¼ cup whole milk
- 1 tbs vanilla extract
- 2-3 tbs sprinkles
Cake Batter Frosting
- ½ cup unsalted butter softened
- 1 cup yellow cake mix
- 1 cup powdered sugar
- 2 teaspoon vanilla extract
- 3 tbs heavy cream
Instructions
- Heat treating the cake mix before you use it in the frosting is necessary for safety reasons. Sprinkle the cake mix onto a cookie sheet and heat it at 300°F for 10 minutes, stirring halfway through. Let it cool before you use it in your frosting.
For cupcakes
- Preheat oven to 350° degrees and line a cupcake tin with paper liners. Set aside.
- In a medium-sized bowl, whisk flour, baking powder and salt. Set aside.
- In a separate bowl, cream butter and sugar until light and fluffy. Add beaten egg whites, sour cream, milk and vanilla and beat until completely incorporated. Slowly add dry ingredients and beat until just combined. Fold in sprinkles by hand with a rubber spatula.
- Fill cupcake liners no higher than ⅔ full or they may overflow. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in pan for 10-15 minutes before transferring to a wire rack to finish cooling completely before frosting.
For frosting
- In a large bowl, beat butter until smooth with no lumps. Add heat treated cake mix, powdered sugar and vanilla and beat until combined. Beat in heavy cream one tablespoon at a time until the texture you desire is achieved, about 3 minutes until the frosting is nice and fluffy. Once cupcakes are completely cool, go ahead and frost them.
Notes
*To make your own cake flour using all-purpose flour: Measure out all-purpose flour and remove 2 tablespoons. Add in 2 tablespoons of corn starch. Whisk very well to aerate flour or sift 2-3 times to incorporate very well.
To Make Ahead: The cupcakes and the frosting can both be made a few days ahead of time. Place cooled cupcakes in an airtight container and refrigerate for up to 3 days. For the frosting, prepare and refrigerate for up to 3 days as well. Allow cupcakes and frosting to come to room temperature. Beat frosting into a fluffy texture and pipe onto cupcakes.
Storage instructions: Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
Freezing instructions: Wrap completely cooled, unfrosted cupcakes tight in a layer of plastic wrap and then place in a freezer-safe container for up to 3 months. Thaw at room temperature. Make frosting fresh.