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!
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 and 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 cupcake 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!
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Funfetti Birthday Cupcakes
- 1 cup whole milk room temperature
- 6 large egg whites room temperature
- 2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/4 cup cake flour
- 1 3/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter* softened but still cool
- 1/2 cup rainbow sprinkles
- 1 teaspoon all-purpose flour
- 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.
- 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.
- 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.