Funfetti cupcakes

Funfetti Cupcakes

• 3/4 cup unsalted butter (1.5 sticks), room temperature
• 1/2 cup vegetable oil
• 1 1/2 cup + some granulated sugar
• 4 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/2 cup greek yogurt, room temperature
• 1 cup milk
• 360g all-purpose flour
• 1 3/4 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup sprinkles (beware of nonpareils)

Vanilla Buttercream Frosting

• 3/4 cup unsalted butter (1.5 sticks), room temperature
• 1/4 teaspoon salt
• 390g sifted powdered sugar
• 3-4 tablespoons heavy cream
• 3 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Cupcakes

Wet ingredients

1. In a KitchenAid bowl, combine the butter and oil and mix on medium speed until soft.
2. In the same bowl, gradually add the sugar while simultaneously mixing until fluffy.
3. Add in egg whites one at a time, mixing in between. Then add both vanilla and almond extracts.
4. In a small bowl, combine yogurt and milk and mix until silky smooth. Then add to the cupcake mixture and whisk on high until smooth.

Dry Ingredients

1. In a large bowl, sift the flour, baking powder and salt in a large bowl to alleviate any large clumps.
2. Add dry ingredients to cupcake mixture one cup at a time. Gently mix in KitchenAid until just combined. Do not over-mix!
3. Gently fold in sprinkles. Try not to overmix so the sprinkles don't bleed the batter.
4. Using a ladle or cookie scoop, fill the cupcake liners 2/3 full.
5. Bake at 350°F for 20 minutes, or until toothpick comes out clean and lightly golden.

Vanilla or Chocolate Frosting

1. Using a paddle attachment with the KitchenAid or hand mixer, combine the butter and salt on medium speed for two minutes.
2. Add the powdered sugar one cup at a time while simultaneously mixing. I suggest starting on a low speed to prevent a snow storm. (For chocolate frosting, add ~4 tablespoons of unsweetened cocoa powder).
3. Mix for 1-2 minutes on medium speed.
4. Add heavy cream to frosting and mix for one minute.
5. Add extracts and mix on high for 2 minutes, or until light and fluffy.
6. Once cupcakes are completely cool, using a piping bag or gallon-sized baggie, pipe frosting onto cupcakes.
7. Garnish with extra sprinkles and devour!

Recipe Notes:

• Scrape the bowl – If using a KitchenAid for mixing, be sure to scrape the bottom of the bowl as needed so everything gets incorporated evenly.
• Do not over-mix your batter – If you get too mix-happy, you'll over develop the gluten strands leading to a dense, tough and chewy texture which is no bueno.
• Sprinkles – Beware of non pareil sprinkles (the little balls) because they instantly turn your batter into tie-dye! Also, I prefer getting ones without the brown color because it aint pretty. Unless you're doing a Halloween theme and want brown, orange & green ones!
• For an extra funfetti look – I added another drizzle of sprinkles to the tops of the batter before putting into the oven.
• Oven heat – Every oven is slightly heated differently, so go by toothpick trick and color!