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!
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5 from 1 vote

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!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: Birthday Cupcakes
Servings: 24 cupcakes
Calories: 261kcal
Author: Rebecca Hubbell

Ingredients

Cupcakes

Frosting

Instructions

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

Calories: 261kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 124mg | Potassium: 121mg | Sugar: 22g | Vitamin A: 485IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.2mg