I know we still have a week to go before the 4th of July, but these cupcakes are so much fun that I wanted to make sure you had plenty of time to practice making them! Aside from a bit of preparation, the triple swirl frosting is actually fairly easy to do; Katie of GoodLife Eats has posted detailed instructions for the piping technique on her blog post here. And while the patriotic frosting on top and explosion of sprinkles on the inside of these homemade funfetti cupcakes makes them the perfect 4th of July dessert, I’m also looking forward to trying this frosting technique for orange, white, and black Halloween cupcakes and red, white, and green Christmas cupcakes…the possibilities are endless! If you give these a try, let me know about it in an e-mail or a comment, or post pictures of your finished product on my Facebook page - I’d love to see them! Have fun!
Makes 12 cupcakes.
For the cupcakes:
- 1/2 cup butter
- 1 cup sugar
- 3 egg whites
- 1/2 Tbsp vanilla extract
- 1 cup flour
- 1/2 cup cake flour
- 1 tsp baking powder
- 1/3 cup milk
- 1/3 cup rainbow sprinkles
For the vanilla buttercream frosting:
- 2 sticks butter, softened
- 4 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp milk
- Red and blue food coloring
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners. In a large bowl, cream the butter and sugar about 3 minutes or until fluffy.
Add in the egg whites and vanilla, and beat 1-2 minutes longer.
In a medium bowl, whisk together the dry ingredients.
Add half the dry ingredients to the wet ingredients, beating until combined. Add the milk, and then add in the remaining dry ingredients. Fold in the sprinkles.
Spoon the batter into the tins, 2/3 full.
Bake for 18-20 minutes. Let cool completely before frosting.
To make the frosting, beat the butter until pale. Beat in the vanilla extract, then gradually beat in the powdered sugar, half at a time. Separate the frosting into three separate bowl, and add in the food colorings. Beat until well-combined.
Cut about a half inch off the end of each of the three frosting bags, and spoon each color frosting into a separate bag.
Load all three frosting bags inside a fourth bag fit with your favorite piping tip. Practice on a paper towel before piping on a cupcake to work out all the kinks.