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–+ servings
4 funfetti birthday cupcakes with one lit candle in each
Ainseanlea @ The Stush Kitchen

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
Servings: 14 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
 

For the Funfetti Cupcakes
For the Swiss Meringue Buttercream

Equipment

Method
 

For the Funfetti Cupcake
  1. Preheat the oven to 375°F. For 2 8-inch layers double this recipe and bake at 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. Once your egg whites are frothy gradually add the rest of the sugar over about 30 t0 45 seconds.
  6. Once all the sugar is added continue to whip the egg-whites until soft peaks form. Do NOT whip to stiff peaks.
  7. 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).
  8. Scoop the batter into lined cupcake tins, filling each tin 3⁄4 of the way.
  9. 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
  1. 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.
  2. Once meringue powder mixture is smooth, whip into a meringue for 5-7 minutes or until firm, glossy peaks form.
  3. 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.
  4. Once all the butter has been added to the buttercream, add the confectioner's sugar & lemon juice and whip again until smooth.
  5. 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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