• 8 ounces cake flour (about 2 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 2 tbsp King Flour Cake Enhancer (optional)
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup whole buttermilk
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup rainbow jimmies or confetti sprinkles
  • 2 sticks butter, softened
  • 1 8oz package cream cheese
  • 3-4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp almond extract

These are the perfect birthday treat! What better way to say happy birthday then with a moist and colorful vanilla cupcake. I used several colorful types of sprinkles and sparkling sugar to make them the ultimate party cupcakes. I had been wanting to make funfetti cupcakes for a long time and Stephanie’s 23rd birthday seemed like the perfect occasion.

I decided once again to go with a cooking light recipe. These moist vanilla cupcakes were the perfect base for a luscious buttercream frosting. I rarely have the desire to make the same exact recipe twice because there are so many great recipes out there, but these were like good quality vanilla ice cream; you can never get enough.


Julianna Grimes, Cooking Light 

Preheat oven to 350°.

Using whisk attachment of standmixer beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Set aside.

To prepare cake, sift together flour, 1/2 teaspoon salt, baking soda, and baking powder. Place 1/2 cup butter and 1 1/4 cups sugar in large bowl of standmixer; beat at high speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla extract and cake enhancer. Reduce mixer speed to low. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Fold in the egg white mixture with a cake spatula. Stir in sprinkles.

Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups. Bake at 350° for 23 minutes (10 minutes in cupcake maker) or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.

For the frosting, beat all ingredients together until smooth.

Pipe frosting onto cupcakes and decorate immediately with colored sprinkles before the frosting sets.

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