Funfetti Cupcakes with Unicorn Frosting Recipe
The most beautiful sprinkled vanilla cupcakes frosted with a colorful pastel buttercream frosting!
Ingredients
Funfetti Cupcakes
- 1 1/2 cup (172g) cake flour spooned and leveled
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 1/4 cup (59mL) canola oil
- 1/4 cup (56g) unsalted butter room temperature
- 2 large (60g) egg whites room temperature
- 1 tsp pure vanilla extract
- 1 tsp artificial vanilla extract
- 1/3 cup (78mL) whole milk room temperature
- 1/2 cup (113g) sour cream
- 1/3 cup pastel rainbow sequin sprinkles
Unicorn Frosting
- 4 large egg yolks room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (59mL) water
- 1 cup (227g) unsalted butter room temperature
- 2 tsp vanilla extract or paste
- 1/4 - 1/2 tsp almond extract
- 1/4 - 1/2 tsp cotton candy extract
- blue pink and purple gel food coloring
Instructions
Funfetti Cupcakes
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line 13 muffin tins with cupcake liners (preferably a light colored pan).
- In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt and sugar.1 1/2 cup (172g) cake flour, 1/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 1 cup (200g) granulated sugar
- Add the oil and butter to the dry ingredients and beat together until they're combined. Add the egg whites and vanilla extracts and mix until they're fully combined and then add the milk and sour cream. Gently fold in the sprinkles.1/4 cup (59mL) canola oil, 1/4 cup (56g) unsalted butter, 2 large (60g) egg whites, 1 tsp pure vanilla extract, 1 tsp artificial vanilla extract, 1/3 cup (78mL) whole milk, 1/2 cup (113g) sour cream, 1/3 cup pastel rainbow sequin sprinkles
- Mix just until the cupcake batter is smooth and then fill each cupcake liner about 2/3-3/4 full.* Bake for 16-18 minutes. They are done when you press on the center of the cupcake and it springs back or when a toothpick inserted comes out clean.
- Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.
Unicorn Frosting
- Make 1 batch of French Buttercream and once it's done, add in the vanilla, almond and cotton candy extracts.4 large egg yolks, 1 cup (200g) granulated sugar, 1/4 cup (59mL) water, 1 cup (227g) unsalted butter, 2 tsp vanilla extract, 1/4 - 1/2 tsp almond extract, 1/4 - 1/2 tsp cotton candy extract
- Split the frosting into three separate bowls and use the gel food coloring to make pink and blue frosting. Start with 1-2 drops at a time and add more as needed to get desired color. Add purple if the colors are too warm. Leave the third bowl of frosting uncolored, it will already have a yellow tint from the egg yolks.blue
- Lay out a piece of plastic wrap on a flat surface and make three rows of frosting, one of each color (refer to photos). Roll up the plastic wrap, twist the ends to close them (like a candy wrapper) and then cut one side off and place it inside a pastry bag fitted with a large round piping tip.
- Swirl frosting on top of the cupcakes and top with sparkly clear sprinkles. You may need to repeat the piping process twice to use up all the frosting.
Notes
- *I weigh 55g of batter for each cupcake.
- the vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking.
- store in an airtight container, at room temperature for 2-3 days or refrigerated for 7-10 days.
Nutrition
Serving: 1gCalories: 433kcalCarbohydrates: 45gProtein: 5gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 12gCholesterol: 125mgSodium: 136mgSugar: 32g
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