Funfetti Cupcakes
Servings 12 cupcakes
Ingredients
For the Funfetti Cupcakes:
- 1 ¼ cups of cake flour 140 grams
- ¾ teaspoon of baking powder
- ⅛ teaspoon of baking soda
- ¼ teaspoon of salt
- 5 tablespoons of softened unsalted butter 70 grams
- ¾ cup of granulated sugar 150 grams
- 2 egg whites at room temperature
- 2 teaspoons of vanilla extract
- ½ cup of buttermilk at room temperature (120 milliliters)
- ¼ cup of rainbow jimmies 45 grams
For the White Chocolate Buttercream:
- ¾ cup of softened unsalted butter 168 grams
- ⅛ teaspoon of salt
- 2 ounces of high-quality white chocolate melted and slightly cooled (Lindt or Ghirardelli bar)
- 1 ½ cups of powdered sugar 195 grams
- Extra rainbow jimmies for decorating
Instructions
For the Cupcakes:
- Preheat your oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until fluffy.
- Add the egg whites and vanilla, mixing until pale and smooth.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until smooth.
- Fold in the rainbow jimmies.
- Divide the batter evenly among the liners and bake for 16 to 18 minutes.
- Let the cupcakes cool before frosting.
For the White Chocolate Buttercream:
- Whip the butter and salt until pale and fluffy.
- Mix in the melted white chocolate.
- Sift in the powdered sugar gradually, mixing until light and fluffy.
- Transfer the frosting to a piping bag and pipe onto cooled cupcakes.
- Sprinkle extra rainbow jimmies on top before serving. Enjoy!