Funfetti Birthday Cupcakes
These Birthday Cupcakes are a delicious and fluffy vanilla almond cake that's loaded with sprinkles and topped with an easy and addictive whipped frosting!
These Birthday Cupcakes are a delicious and fluffy vanilla almond cake that’s loaded with sprinkles and topped with an easy and addictive whipped frosting!
Adapted from my Funfetti Birthday Cake recipe, these make a great addition to or an alternative for birthday parties! Fill them with Edible Sugar Cookie Dough for even more fun!
Birthdays are the best! I love celebrating mine and I love celebrating others but most of all, I love the cake. 😉 These Birthday Cupcakes are made with a fluffy funfetti cake laced with almond and vanilla. Then topped with a whipped cream-based frosting that you can make in several different flavors!
I have always loved Birthday Cupcakes because I think they’re super fun. I mean, how can you not love a dessert recipe that’s loaded with sprinkles inside and out!
There are a few people in my family that don’t like chocolate cake, I used to be one of them, but I know better now 😉 And even though some of them did break and try my Cookie Dough Cupcakes a few weeks ago, Funfetti Birthday Cupcakes remain the family favorite!
This recipe is slightly adapted from my Funfetti Birthday Cake recipe that is always a big hit, but I know not everyone has the patience, bravery, or skill to tackle a layer can, but cupcakes are easy to make!
These cupcakes require a little bit more work than just throwing a bunch of ingredients together. It’s important to read through the recipe before you get started because some of the ingredients need to be at room temperature, so it’s best to plan ahead and give them 30 minutes or so to rest on the counter before getting started.
But I promise these fluffy little cakes are worth it, especially for the frosting which you can make in vanilla, cheesecake, or white chocolate flavor depending on what kind of pudding mix you use! If you want a frosting that will hold up for a day to two, I recommend using my Vanilla Buttercream Frosting instead.
How To Make Them:
Cupcakes
- Preheat oven to 350 degrees F and line a cupcake pan with cupcake liners and set aside.
- Add the egg whites, milk, almond and vanilla extracts to a small bowl and whisk together, set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, add the flour, sugar, baking powder, and salt and mix on low speed for 30 seconds.
- Cut the butter into small cubes and add to the dry ingredients. Beat the butter in on low speed until mixture resembles moist crumbs, about 3 to 4 minutes.
- Add half of the milk and egg mixture to the dry ingredients and beat on medium speed for 90 seconds. Scrape down the sides of the bowl. Then add the remaining milk and egg mixture and beat until fully incorporated.
- Next, add rainbow sprinkles to a small bowl with 1 teaspoon of flour and stir to coat, then add the sprinkles to the batter and mix for about 15 seconds until incorporated.
- Finally, add 1/4 cup of batter to each paper liner. Bake for 18 to 22 minutes depending on size until a toothpick inserted in the center comes clean. Remove from oven and cool for a couple of minutes in the muffin tin before transferring to a wire rack.
Frosting
- Once cupcakes cool completely, add heavy cream, powdered sugar, and pudding mix to a large bowl or stand mixer fitted with a paddle attachment and whip until light and fluffy, about 3 to 4 minutes.
- Pipe the frosting onto the cupcakes and then sprinkle the cupcakes with sprinkles.
More Cupcake Recipes:
- Chocolate Cupcakes
- Peanut Butter Chocolate Cupcakes
- Maple Bacon Cupcakes
- Chocolate Milkshake Cupcakes
- Key Lime Pie Cupcakes
Helpful Recipe Tools:
- Cupcake Pan
- Colorful Cupcake Liners
- Measuring Cups
- Hand Mixer
Birthday Cupcakes Recipe
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Steps
Cupcakes
Preheat oven to 350 degrees F and line a cupcake pan with cupcake liners and set aside.
Combine milk, egg whites, and extracts in a small bowl and whisk together and set aside.
In a large bowl or stand mixer fitted with a whisk attachment, add the flour, sugar, baking powder, and salt and mix on low speed for 30 seconds.
Cut the butter into small cubes and add to the dry ingredients. Mix on low speed until mixture resembles moist crumbs, about 3 to 4 minutes.
Add half of the milk and egg mixture to the dry ingredients and beat on medium speed for 90 seconds, scrape down the sides of the bowl and then add the remaining milk and egg mixture and beat until fully incorporated.
Add rainbow sprinkles to a small bowl with 1 teaspoon of flour and stir to coat, then add the sprinkles to the batter and mix for about 15 seconds until incorporated.
Add 1/4 cup of batter to each cupcake liner. Bake for 18-22 minutes depending on size until toothpick comes clean from center of cakes. Remove from oven and cool for a couple of minutes in the pan before transferring to a cooling rack.
Frosting
Once cupcakes have cooled, add heavy cream, powdered sugar, and pudding mix to a large bowl or stand mixer fitted with a paddle attachment and whip until light and fluffy, about 3 to 4 minutes.
Pipe the frosting onto the cupcakes and then sprinkle the cupcakes with sprinkles.
Notes
- You can use cheesecake or white chocolate instant pudding instead of vanilla. Sugar-free pudding will not work as well.
- For the butter, I usually take it at let it get to room temperature so that it's nice and soft and then pop it back in the fridge for 10 minutes.
Nutrition
- Calories261
- Carbs31g
- Protein3g
- Fat13g
- Saturated fat8g
- Sugar22g
- Sodium124mg
Estimates per serving, when a serving size is listed.
