Cakes

December 3, 2021

Confetti Cupcakes with Strawberry Frosting

I’m not sure what it is about funfetti cupcakes, but they taste so much better than plain vanilla cake. Maybe it’s the sprinkles? Or is that all in my head?

 

When I started working as a cupcake decorator at a bakery, I would make confetti cupcakes with strawberry frosting filling. They were my favorite and I wanted to make a similar version of it! Needless to say I ate way too many cupcakes the day I made these.

 

How to Make Funfetti Cupcakes

 

I used my vanilla cake recipe as a base for these funfetti cupcakes and tweaked it just a little.

 

Mix the softened butter and sugar together for a couple minutes. You want the sugar to get fully dissolved. The mixture will lighten in color and look fluffy.

 

Add your egg whites slowly, one at a time, and combine it well. Add the vanilla after that.

 

Alternate adding all the dry ingredients-the cake flour, salt, baking powder, and baking soda- and the water. Do about 1/3 of the dry ingredients, 1/3 of water, and repeat.

 

Add rainbow sprinkles last. I did not measure the sprinkles I used. Use as many sprinkles as you want! You can also do any colors you want; they don’t have to be rainbow.

 

Scoop into your lined cupcake pans. Bake them at 350 degrees F for about 12-14 minutes. You will know they are done when you lightly touch the top of the cupcake, and it springs back into place.

 

Let them cool in the cupcake pans for a couple minutes, then carefully take them out to cool completely on a cooling rack.

 

How to Make Strawberry Frosting

 

This is such a delicious frosting recipe! It does not hold up very well in heat though, so I would advise keeping them at room temperature if they are out, and not put them outside in warm weather.

 

Wash the strawberries and take off the leaves. Cut them into quarters, then blend them into a smooth puree. Put them in a saucepan with the 2 teaspoons of sugar.

 

Cook them until it becomes very thick. We are reducing the strawberries, meaning we are boiling out the water, so we are left with more concentrated strawberry flavor. It will take around 15 minutes and you will want to stir it frequently, so you don’t burn it.

 

Let the strawberry sauce cool completely before moving on.

 

In a bowl, mix the butter and cream cheese until it is very smooth. Alternate adding the powder sugar and the strawberry sauce. Add the vanilla and salt last.

You may not use all the strawberry sauce. Taste it after the second addition of strawberry sauce, and if you are satisfied with the flavor, don’t feel like you need to add more.

 

Put it in the fridge until you are ready to frost the cupcakes.

 

Decorating the Cupcakes

 

You can either pipe the frosting onto the cupcakes, or just spread it on with a knife. Add some sprinkles and enjoy these delicious cupcakes!

Confetti Cupcakes with Strawberry Frosting

Funfetti cupcakes are one of my favorite flavors, and especially if they are topped with strawberry frosting! This is a pairing that should go down as a classic.

Author:

Sydney Delong

Prep:

15

min

cook:

30

min

total:

45

min

Ingredients

Funfetti Cake Batter

  • 1 1/2 cups butter, room temperature, very soft
  • 2 cups sugar
  • 5 egg whites, room temperature
  • 1 1/2 Tablespoons vanilla extract
  • 3 1/2 cups cake flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups water, room temperature
  • sprinkles

Strawberry Frosting

  • 2 cups strawberries
  • 2 teaspoons sugar
  • 12 oz butter, softened
  • 4 oz cream cheese, softened
  • 6 cups powder sugar
  • 2 teaspoons vanilla
  • 1 teaspoon salt

Instructions

  1. Make sure your butter is room temperature and very soft, but don't melt it! Combine the butter and sugar in your mixer and beat it for about 3 minutes. It will lighten in color and look fluffy.
  2. Your egg whites should also be room temperature.  Slowly add to the butter and sugar while the mixer is still running. Add the vanilla. Mix well to combine.
  3. Sift the dry ingredients together.
  4. Alternate adding the dry ingredients and the room temperature water to the mixture. Do a third of the dry, a third of the water, and back and forth until it is all combined in the mixer. Add the sprinkles last.
  5. Beat the batter on high for 2 minutes.
  6. For Cupcakes: prepare your muffin pan with cupcake liners. Scoop the batter into each liner about 3/4 way full. Bake at 350 degrees F for about 12-15 minutes
    For Cakes: prepare your cake pans by lining the bottom with a cut out round piece of parchment paper, and spray the sides of the pan generously with non-stick spray. Bake at 350 degrees F for 30-45 minutes (depending on size of cake)

This recipe yields about 35 cupcakes, or three 6" rounds, or two 8" rounds.

Strawberry Frosting

  1. Wash the strawberries and take off the leaves. Cut them into quarters, then blend them into a smooth puree. Put them in a saucepan with the 2 teaspoons of sugar.
  2. Cook them until it becomes very thick. We are reducing the strawberries, meaning we are boiling out the water, so we are left with more concentrated strawberry flavor. It will take around 15 minutes and you will want to stir it frequently, so you don’t burn it.
  3. Let the strawberry sauce cool completely before moving on.
  4. In a bowl, mix the butter and cream cheese until it is very smooth. Alternate adding the powder sugar and the strawberry sauce. Add the vanilla and salt last.
  5. Keep the frosting cold until you are ready to use it.

Note: This frosting will not hold up in hot weather. Keep it as close to room temperature as possible so that it doesn't melt.

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