funfetti + raspberry cupcakes

after a day spent in the kitchen baking, my hair smells like sugar. someday someone is gonna love that about me…

Fluffy Vanilla (or Funfetti) Cupcakes
Makes 12 standard cupcakes
Adapted from Sweetapolita

½ cup whole milk or buttermilk, at room temperature, divided
2 large egg whites, at room temperature
1 egg, whole, at room temperature
2 tsp. vanilla extract
¼ tsp. almond extract
1½ cups cake flour, sifted before measuring
¾ cup sugar
½ Tbsp. + ½ tsp. baking powder
¼ teaspoon salt
3 Tbsp. unsalted butter, softened but cool, and cut into cubes
3 Tbsp. shortening
¼ cup rainbow sprinkles aka jimmies, if making Funfetti cupcakes

  1. Preheat oven to 350°F. Prepare a standard muffin pan with cupcake liners and set aside.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, about 2 Tbsp. of milk, vanilla, and the almond extract. Set aside.
  3. In a large bowl, combine the dry ingredients, including the sugar, and stir to combine thoroughly.
  4. Add the butter and shortening, and beat with mixer on low speed for about 30 seconds; then add remaining milk (about 6 Tbsp.), and mix on low speed until just moistened. Increase to medium speed and mix for 1½ minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you’re making Funfetti cupcakes, simply fold in the rainbow jimmies until just combined.
  6. Divide the batter into your prepared pans, no more than 2/3 full. {Use a standard ice cream scoop to get even batter distribution.}
  7. Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes. Be careful not to overbake. {The tops will still look pale.}
  8. Place hot baking pans on wire racks, then carefully—they’re hot!— remove the cupcakes from the baking pans immediately, to let cool.
  9. Let cool completely before frosting.

Frosting recipe after the jump!

Whipped Vanilla (or Pink Raspberry) Frosting
Makes enough to frost 12-14 standard cupcakes
Adapted from Sweetapolita
13 Tbsp. unsalted butter, softened
1¾ cups confectioners’ sugar, sifted
1 tablespoon vanilla extract
¼ tsp. natural raspberry extract, if making pink raspberry frosting
1-2 drops red food coloring, if making pink raspberry frosting
pinch of salt
sprinkles for decorating, optional

  1. In a medium bowl, whip butter for 8 minutes with mixer on medium speed. Butter will become very pale and creamy.
  2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  3. For ideal spreading consistency, use right away. To remove any air bubbles and get frosting super smooth, use a silicone spatula and in an aggressive side-to-side motion push the frosting back and forth against the sides of the bowl. You will hear a sort of paddling sound. Do this every so often while you use the frosting.

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