Funfetti cupcakes with vanilla bean frosting
Prep time
Cook time
Total time
Nothing tastes better than a batch of homemade funfetti cupcakes topped with vanilla bean frosting. If you're at a higher altitude, add 2 to 4 tablespoons of flour to the dry mix and don't beat the mixture too long.
Recipe type: Dessert
Serves: 12
  • 1¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 6 T unsalted butter, room temperature
  • 1 cup sugar
  • 3 large egg whites
  • 1 tsp vanilla
  • ¼ tsp almond extract
  • ½ cup milk
  • ¼ cup rainbow jimmies (plus more for sprinkling on frosted cupcakes)
  • 3 to 4 cups confectioners’ sugar
  • 1 cup unsalted butter, room temperature
  • 4 tsp vanilla bean paste (more to taste)
  • 2 T milk
  1. Preheat oven to 350 degrees. Line muffin cups with paper liners.
  2. In a small bowl, combine flour, baking powder and salt. (Add extra flour as noted above if at a higher altitude.) Stir together until combined.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy (about 3 to 5 minutes). Add egg whites and beat until combined. Add vanilla and almond extract and mix until combined.
  4. Add the dry ingredients in thirds alternating with the milk (i.e., ⅓ of the dry mixture followed by half the milk; repeat and end with remaining ⅓ of the dry mixture).
  5. Mix until just incorporated. Do NOT over mix!
  6. Gently fold in the jimmies by hand.
  7. Fill each muffin cup ⅔ full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool 10 minutes in pan; remove to wire rack and cool completely.
  1. Mix sugar and butter together until creamy.
  2. Add vanilla bean paste and milk and continue to beat for another minute.
  3. If desired, add more vanilla bean paste (or vanilla extract) to taste or more confectioners’ sugar until frosting reaches desired consistency.
  4. Frost cooled cupcakes and sprinkle with more jimmies or sprinkles of your choice.
Recipe by Half-Scratched at