4th of July Funfetti Cupcakes
Servings 15
These cupcakes are a perfect 4th of July dessert! The cake is a moist and tender vanilla cake that's filled with red, white, and blue sprinkles. It is topped with a vanilla buttercream frosting that has just a twinge of cream cheese to create a deep flavor.
Ingredients
Cupcakes
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 2 tbsp vegetable oil
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- 2 tbsp cornstarch
- 1½ tsp baking powder
- ½ tsp kosher salt
- ¼ cup red, white, and blue sprinkles, plus more for decorating
Vanilla Frosting
- 12 tbsp unsalted butter, softened
- 3 oz plain cream cheese, softened
- 3 cups powdered sugar
- 1 tbsp heavy whipping cream, or whole milk
- ¼ tsp vanilla extract
- ⅛ tsp kosher salt
Instructions
- Preheat the oven to 350°F/180°C and line 1-2 cupcake pans. This recipe makes 15 cupcakes total.
- Prepare the buttermilk by quickly heating it in the microwave for 10-15 seconds to bring it to room temperature, and then stir in the vanilla.
- In a medium bowl, whisk the flour, cornstarch, baking powder, and salt together. Set this aside for now.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy (2-3 minutes). Then, scrape down the sides of the bowl and add the egg, then the egg white, beating for
- Scrape down the sides of the bowl and one at a time, add the egg, then the egg white. Continue beating for another minute.
- Scrape down the sides of the bowl again, and add the oil, one tablespoon at a time. Beat for another 2-3 minutes on medium-high, or until the mixture is thick and creamy.
- Reduce your mixer speed and add ¼ of the flour mixture, followed by all of the buttermilk, and then the remaining flour. Mix until the flour is just combined. Then, turn off the mixer and fold ¼ cup of sprinkles in using a flexible rubber spatula.
- Spoon batter into the cupcake pans, filling to no more than ¾ full. Bake for 20-23 minutes, or until cupcakes are set. Let the cupcakes cool for 10 minutes in the pan before transferring them to wire racks to cool completely.
- To make the frosting, start by beating the butter and cream cheese together until smooth. Then add the powdered sugar, salt, and vanilla. Starting on low speed, begin bringing the ingredients together, slowing increasing the speed up to medium-high once you're confident that powdered sugar won't go flying everywhere.
- Add the heavy whipping cream, and then. continue beating at medium-high speed for 3-4 minutes until the frosting is light and fluffy, stopping to scrape down the sides of the bowl if needed.
- Spread or pipe the buttercream onto the cooled cupcakes. Top with more sprinkles and enjoy!
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