Funfetti Cupcakes with Vanilla Buttercream

Happy {early} 25th Birthday, Molly! 

Her birthday isn't actually until tomorrow but the festivities begin this evening.  We like "birthday weeks" in our family.  We'll be starting with a family dinner at Rigsby's -- a great spot that we've somehow never tried.  Tomorrow will be a sister date consisting of mani's and pedi's, a walk with Gunner and lunch at Katalina's -- our favorite deli in town, not only for the great sandwiches but they also let Gunner sit on the patio with us!  We'll wrap up the celebration with another family dinner on Sunday.  A fun weekend ahead!

I didn't actually make these for Molly's birthday -- I sold them at the bake sale a few weeks ago.  BUT it is fitting that I share them today since she baked this same cake for me on MY birthday last year and this recipe is one of her favorites!  Its a classic white cake base with lots of vanilla flavor and just a hint of almond.  I'm not a fan of almond extract but the flavor is so subtle and creates great flavor.  I topped these with my favorite buttercream frosting and, of course, rainbow sprinkles are a requirement for funfetti cake.

Oh and don't you worry -- she WILL be getting a birthday cake this year.  Her fiance wanted to take on the task of baking her cake this year so I let him ;) 

Funfetti Cupcakes with Vanilla Buttercream Frosting

Yields:  24 cupcakes

Source:  cupcakes and frosting adapted from Annie's Eats

Ingredients

Funfetti Cupcakes

1 cup whole milk, divided
6 large egg whites
1 tablespoon vanilla extract
¼ teaspoon almond extract
2¾ cups cake flour, sifted
1½ cups sugar
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
½ cup multi-colored sprinkles

Frosting

20 tablespoons (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

Garnish

Additional sprinkles, for decorating

Directions

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts. Whisk to blend. In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine, about 30 seconds. Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds. Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed. Gently fold in the sprinkles with a spatula.

Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.

Next up, prepare the vanilla buttercream.  In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Frost as desired.  Garnish with additional sprinkles.