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–+ cupcakes

Funfetti Birthday Cupcakes

A moist, light and fluffy sponge cake crowned with a luxuriously smooth Swiss meringue buttercream.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Dessert
Cuisine: American
Keyword: cupcakes, funfetti, funfetti cupcakes
Servings: 14 cupcakes
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 hand or stand mixer with whip attachment
  • cupcake pans
  • cupcake liners

Ingredients

For the Funfetti Cupcakes

  • 120 grams cake flour
  • 100 grams full-fat vanilla yogurt regular, not greek
  • 105 grams granulated sugar split in 70g and 35g portions
  • 3 large eggs separated
  • 65 grams neutral flavored oil I used canola
  • 1 ¼ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ tsp salt
  • 1 tsp lemon juice
  • 2 tsp vanilla extract
  • 3 TBSP sprinkle jimmies

For the Swiss Meringue Buttercream

  • 8 tsp meringue powder + 8 TBSP water or 4 medium egg whites
  • 225 grams granulated sugar
  • 60 grams confectioner's sugar
  • 285 grams unsalted butter
  • ⅛ tsp salt
  • 1 tsp lemon juice

Instructions

For the Funfetti Cupcake

  • Preheat the oven to 375°F. For 2 8-inch layers double this recipe and bake at 325°F.
  • Start making the cake by mixing the cake flour, baking powder, baking soda, salt and 35 grams of the sugar together in a bowl until evenly combined.
  • Separate your eggs (placing the egg whites in a clean bowl) then add the egg yolks, oil, vanilla and vanilla yogurt to the bowl from step 1 and mix until evenly combined.
  • To your clean bowl containing the egg whites, add the lemon juice and whip until frothy. They should have at least doubled in volume at this point.
  • Once your egg whites are frothy gradually add the rest of the sugar over about 30 t0 45 seconds.
  • Once all the sugar is added continue to whip the egg-whites until soft peaks form. Do NOT whip to stiff peaks.
  • Add the sprinkles to the cake batter from step 2 then add the whipped egg whites from the previous step. Gently fold in both until evenly combined (thin ribbons of egg white are ok).
  • Scoop the batter into lined cupcake tins, filling each tin 3⁄4 of the way.
  • Bake for 12-16 minutes or until cupcakes have a golden color and a toothpick comes back with a couple crumbs when inserted. Allow to cool completely before decorating

For the Swiss Meringue

  • While the cupcakes cool, start making the Swiss meringue buttercream. Add the meringue powder and water (or egg whites) along with the salt and granulated sugar to a large bowl and, over a double boiler, whisk until sugar has dissolved completely.
    Test by touching the mixture to your fingertips - it should be sticky but smooth. If you feel any graininess, return to the double boiler until smooth. This takes about 3-6 minutes.
  • Once meringue powder mixture is smooth, whip into a meringue for 5-7 minutes or until firm, glossy peaks form.
  • Cut your softened butter into chunks (approximately half to 1-inch cubes) and add one at time waiting until the previous is completely incorporated before adding another.
  • Once all the butter has been added to the buttercream, add the confectioner's sugar & lemon juice and whip again until smooth.
  • Using a piping bag with your piping tip of choice, or simply just a spatula, pipe or spread the buttercream onto your cooled funfetti birthday cupcakes and enjoy! For best flavor store in an airtight container and enjoy within 2 days.
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