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.
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.
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.
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!
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.
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