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Funfetti Cupcakes

Course Dessert
Prep Time 20 minutes
Cook Time 17 minutes
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!