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Small Batch Funfetti Cupcakes

Light and fluffy cupcakes bursting with rainbow sprinkles
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Cook Time 15 minutes
Course Weeknight Desserts
Servings 6 cupcakes

Ingredients
  

Cake

  • 53 g Sour Cream (room temperature, ¼ cup + ¾ teaspoon)
  • 18 g Canola Oil (1 tablespoon + 1 teaspoon)
  • ¼ teaspoon Vanilla Extract
  • ¼ teaspoon Almond Extract
  • 81 g Cake Flour (½ cup + 2 tablespoons)
  • 97 g Granulated Sugar (½ cup MINUS 2 teaspoons)
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 51 g Unsalted Butter (room temperature, ¼ cup MINUS ½ teaspoon)
  • 2 Egg Whites (room temperature, in separate bowls)

Vanilla Frosting

  • 70 g Unsalted Butter (room temperature)
  • 134 g Powdered Sugar (1¼ cups)
  • 3 tablespoons Heavy Cream
  • 1/16 teaspoon Salt (pinch)
  • ½ teaspoon Vanilla Extract

Instructions
 

For the Cake

  • Preheat your oven to 325°F convection setting (or 350°F standard)
  • Prepare your cupcake tin with paper liners or set you silicon liners onto a sheet pan
  • Measure the sour cream, canola oil, vanilla extract and almond extract. Set aside.
  • In the bowl of your mixer, with the paddle attachment, measure the cake flour, sugar, baking powder and salt.
  • With the mixer on low, add the room temperature butter in small pieces to the dry ingredients. Keep the mixer running until you create a sandy texture with the butter broken up into evenly sized pieces, about 2 and half minutes. Scrape down the bowl
  • With the mixer on medium, slowly pour in the liquids mixture.
  • Scrape down the bowl, ensuring there are no clumps of flour stuck on the bottom of the bowl
  • Add 1 egg white and mix on low until it is fully absorbed, about 1 minute
  • Scrape down the bowl
  • Add the second egg white and mix until it is fully absorbed
  • Turn off the mixer, add in the sprinkles. Fold the batter gently with a spatula to evenly distribute the sprinkles.
  • Pour into the prepared cupcake liners, bake for 15 minutes at 325°F convection setting (or 350°F standard), until a toothpick inserted in the center comes out clean
  • Cool on a cooling rack for 15 minutes before removing from pan and then cool completely before frosting, about 1 hour

For the Frosting

  • In a stand mixer with the paddle attachment, beat the room temperature butter until light and fluffy about 2 minutes.
  • Gradually add in the powdered sugar, mixing well.
  • Add in the heavy cream
  • Add the vanilla extract
  • Beat well until light and fluffy, about 3 minutes

Assembly

  • Fill a piping bag with a Wilton 1M piping tip with vanilla frosting.
  • Starting from the center of the cupcake, pipe frosting in a circle all the way to the edge of the cupcake
  • Sprinkle some sprinkles onto the top of the cake for an extra burst of color
  • Enjoy!
Keyword 6 cupcakes, Cake Flour, Cupcake tin, easy, Mixer required