Molly Yeh’s Funfetti Cupcakes
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
- Preheat the oven to 350ºf. Grease and line 24 cups of muffin tins.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
- 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.
- 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.
- Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 20 minutes for cupcakes.
- 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
- In a stand mixer, whip butter until light and fluffy, about 1 minute.
- Add powdered sugar, cocoa powder, and kosher salt.