Bakery-Style Funfetti Cupcakes with Vanilla Bean Buttercream

By Sprig Originals ✓ · cooked up in Sprig

A true bakery funfetti cupcake: snow-white, velvety crumb from the reverse-creaming method, egg whites only, and a hit of almond extract for that unmistakable birthday-cake flavor. Rainbow jimmies are folded in at the last second so they stay bright and confetti-sharp instead of bleeding gray streaks. Crowned with a tall swirl of vanilla bean buttercream and more sprinkles.

Ingredients

• 1 3/4 cups cake flour (210 g), spooned and leveled
• 1 cup granulated sugar (200 g)
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter (113 g), softened to 67°F and cut into 1/2-inch cubes
• 4 large egg whites (about 120 g), room temperature
• 1/2 cup whole milk, room temperature
• 1/4 cup sour cream, room temperature
• 2 tsp clear or pure vanilla extract
• 1/4 tsp almond extract
• 1/2 cup rainbow sprinkles, jimmies style (85 g)
• 1 tsp cake flour, for tossing the sprinkles

• 1 cup unsalted butter (226 g), softened
• 3 1/2 cups powdered sugar (420 g), sifted
• 2 tsp vanilla bean paste
• 1/4 tsp fine sea salt
• 3 tbsp heavy cream, plus more as needed
• 1/4 cup rainbow sprinkles, for finishing

Instructions

1. Heat the oven to 350°F with a rack in the center. Line 14 standard muffin cups with paper liners (use two pans, or bake in batches).
2. In the bowl of a stand mixer fitted with the paddle, whisk together the 1 3/4 cups cake flour, granulated sugar, baking powder, and 1/2 teaspoon salt for 20 seconds to combine.
3. Scatter the cubed softened butter over the dry ingredients. Mix on low speed for 1 1/2 to 2 minutes, until the mixture looks like damp sand with no loose flour left at the bottom of the bowl.
4. In a measuring cup, whisk the egg whites, milk, sour cream, vanilla, and almond extract until smooth and slightly foamy.
5. With the mixer on low, pour in about half the liquid. Raise to medium speed and beat 45 seconds, until the batter is thick and pale. Scrape the bowl, then add the remaining liquid in two additions, beating 20 seconds after each. Scrape down and beat a final 15 seconds — the batter should be smooth, glossy, and pourable like thick pancake batter. Do not overbeat past this point.
6. Toss the 1/2 cup sprinkles with 1 teaspoon cake flour, then fold them into the batter with a spatula in 6 to 8 strokes — just enough to distribute. Working fast keeps the colors from bleeding.
7. Divide the batter among the liners, filling each two-thirds full (about 3 tablespoons, or a level #20 scoop). Tap the pan once on the counter.
8. Bake 17 to 20 minutes, until the tops spring back when pressed lightly and a toothpick in the center comes out with no wet batter (a few crumbs are fine). The cupcakes should stay pale; do not let the tops brown.
9. Cool in the pan 5 minutes, then transfer to a rack and cool completely, at least 45 minutes. Frosting warm cupcakes will melt the buttercream.
10. For the buttercream: beat the 1 cup butter on medium-high for 4 to 5 minutes, until very pale and fluffy, scraping twice. Add the sifted powdered sugar in three additions on low, then the vanilla bean paste and 1/4 teaspoon salt.
11. Add the heavy cream 1 tablespoon at a time and whip on medium-high for 2 minutes, until light and spreadable. If it seems stiff, add cream 1 teaspoon at a time; if soft, chill 10 minutes and rewhip.
12. Transfer to a piping bag fitted with a large star or round tip and pipe a tall swirl onto each cooled cupcake, starting at the outer edge and spiraling inward. Shower with the remaining sprinkles while the frosting is still tacky. Serve at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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