Homemade Funfetti Cupcakes

I've already exclaimed my love for funfetti cake before and I am happy to be passing that love down to Cati. I had seen a few recipes for a homemade version of the boxed goodness pop up in my reader and I immediately starred and pinned them. I will come right out and say that you have to make these cupcakes. They didn't taste exactly like the boxed funfetti but I think it's because the boxed cake has more of a bubblegum flavoring to it as opposed to the almond flavoring of this recipe. Which, let me tell you, a little bit of almond extract goes a long way.

Regardless, this is the type of cake you will not be able to resist. I had two cupcakes straight out of the oven, one after dinner, and one this morning for breakfast. The cake is so light and fluffy and the frosting is fantastic. I think this will be my go-to frosting from now on because I love the consistency, the look, and, most importantly, the taste (it's not as sweet as other frosting recipes I've tried). The cake is beautiful to look at as well and it was so much fun to make. I can't wait for Cati to be a little older because I think she'll really get a kick out of the sprinkles.

Homemade Funfetti Cupcakes
Source: Gimme Some Oven
Yields 12 cupcakes

The Cupcakes
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 cup sugar
3 large egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup milk
1/4 cup rainbow sprinkles

Vanilla Buttercream Frosting
1 cup unsalted butter, softened
3-4 cups confectioners (powdered) sugar
1/4 tsp. salt
1 Tbsp. vanilla extract
up to 4 Tbsp. milk or heavy cream

To Make Cupcakes

Preheat the oven to 350 degrees F. Prepare 12 muffin cups with paper liners or cooking spray.

In a small bowl, combine the flour, baking powder, and salt. Stir together until combined and set aside. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until just incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

Use an ice cream scoop or a spoon to fill each baking cup 2/3 full of batter. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely. Then frost if desired.

To Make Frosting

In a large stand mixer using the paddle attachment, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Gradually add 3 cups of powdered sugar on low speed until the sugar has been incorporated with the butter. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat on medium speed for 3 minutes.

If your frosting is too thin, add remaining sugar. If your frosting is too thick, add a teaspoon of milk at a time until it reaches your desired consistency. Use immediately or store in the refrigerator for up to 3 days.