Recipe // Funfetti Cupcakes with Salted Chocolate Frosting

Molly Yeh’s Funfetti Cupcakes

Cake recipe by Molly Yeh

PS – I made this cake in actual layer cake form once too! See that post here.

Funfetti Cupcakes

2 1/2 c flour
1/4 c constarch
1 tsp kosher salt
2 tsp baking powder
1 c (2 sticks) unsalted butter, at room temperature
1 1/2 c sugar
4 large egg whites
1/4 c flavorless oil
1 tb clear imitation vanilla
1/2 tsp almond extract
3/4 c whole milk (I substituted 1/2 c yogurt, 1/4 c water)
1/2 c rainbow sprinkles

  1. Preheat the oven to 350ºf. Grease and line 24 cups of muffin tins.
  2. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
  3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the extracts.
  4. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.
  5. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 20 minutes for cupcakes.
  6. Wait until completely cool before frosting.


Salted Chocolate Frosting

1 c (2 sticks) unsalted butter, at room temperature
1 c powdered sugar
1/2 c cocoa powder
1 tsp kosher salt

  1. In a stand mixer, whip butter until light and fluffy, about 1 minute.
  2. Add powdered sugar, cocoa powder, and kosher salt.



Recipe // Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Recipe by Broma Bakery

Lemon Poppy Seed Cake

4 large eggs, room temperature
1 3/4 c granulated sugar
1 c vegetable oil (canola works, too)
2 tbsp pure vanilla extract
3 c all-purpose flour
1 tbsp baking powder
zest of 2 lemons
2 tbsp poppyseeds
3/4 tsp salt
1 c buttermilk

  1. Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper and set aside.
  2. In a standing mixer with a paddle attachment, combine eggs, sugar, oil, and vanilla extract until combined.
  3. In a separate bowl, whisk together flour , baking powder, lemon zest, poppyseeds, and salt. Alternate pouring the flour mixture and buttermilk into the wet ingredients, mixing only until combined.
  4. Divide batter evenly among prepared pans and bake for 25 minutes, or until a knife inserted in the cake tester comes out mostly clean. Allow cakes to cool completely before frosting.
  5. Frost the cake, adding about 1 cup of frosting in between each layer, using the remaining frosting for the outside of the cake.


Cream Cheese Frosting

1/2 cup butter
4 oz cream cheese
2 1/2 cups powdered sugar
1–2 tablespoons milk

  1. Cream butter and cream cheese in a standing mixer fitted with a paddle attachment.
  2. Slowly add in powdered sugar and milk and mix for about 30 seconds on high speed.


Recipe // Olive Oil Cake with Honey Frosting and Figs

It felt like every stall at the Italian Market was selling figs, so I felt inspired to put it on a layer cake. This olive oil cake is one of my favorites, and olive oil cake + figs seemed like the perfect combination.

As a side note, I think I am 20-something year old who gets super excited about getting individual plates for the sole purpose of photography for Christmas, but I’m very ok with it.

makes 1 three-layer cake

Olive Oil Cake


  • 3 c extra-virgin olive oil; plus more for pan
  • 2 1/2 c sugar
  • 4 c cake flour
  • 2/3 c fine-grind cornmeal
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 4 tsp vanilla extract
  • 6 eggs


  1. Preheat oven to 400°. Drizzle bottom and sides of 3 9-inch circle pans pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil.
  2. Whisk cake flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, vanilla, and sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer.
  3. With mixer still on high speed, gradually stream in oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl.
  4. Scrape batter into prepared pans and smooth the top. Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes.
  5. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Poke holes all over top of cake with a toothpick or skewer and drizzle with 4 tbsp oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely.
  6. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.

Honey Cream Cheese Frosting


  • 16 oz cream cheese, softened
  • 1/2 c butter, softened
  • 1/2 tsp salt
  • 1/2 c honey
  • 1-2 c powdered sugar


  1. Using an electric or hand mixer, whip the cream cheese and butter until light and fluffy, about 1 minute.
  2. Add salt, honey, and sugar until well combined.