This small-batch recipe makes just two perfect vanilla funfetti cupcakes.
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Servings 2cupcakes
Calories 685
Author Annalise Sandberg
Ingredients
Cupcakes:
1large egg white
2tablespoonsgranulated sugar(22 grams)
2tablespoonsunsalted butter, melted and cooled (28 grams)
¼teaspoonvanilla extract
⅛teaspoonsalmond extract
¼cupall-purpose flour(30 grams)
¼heaping teaspoon baking powder
Pinchsalt
1 ½tablespoonmilk
1tablespoonrainbow sprinkles(15 grams)
Buttercream Frosting:
1cuppowdered sugar, sifted (100 grams)
¼cupunsalted butter, at room temperature (57 grams)
½-1tablespoonmilk
Pinchof salt
½teaspoonvanilla extract
¼teaspoonalmond extract
Rainbow sprinkles, for decorating
Instructions
To make the cupcakes:
Preheat the oven to 350°F and place two cupcake liners in a muffin pan.
In a medium bowl, whisk together the egg white, sugar, and vanilla extract. Stir in the melted butter. Add the flour, baking powder, and salt. Stir in the milk and then the sprinkles. Divide the batter evenly between the two cupcake liners.
Bake the cupcakes until a toothpick inserted into the center comes out clean, about 12-15 minutes. Let cool completely.
To make the buttercream frosting:
In a medium bowl, use a hand-held mixer to beat the powdered sugar, unsalted butter, ½ tablespoon milk, salt, and vanilla and almond extract to beat on low until combined. Increase speed high and beat until smooth and fluffy, 2-3 minutes. Add the additional ½ tablespoon of milk if necessary to get a spreadable consistency.
Spread on cooled cupcakes. Top with sprinkles, if desired.
Notes
Notes:
"Non-pareils" sprinkles will bleed their color into the batter. It's best to use "jimmies" or "confetti" sprinkles instead.
You will have leftover buttercream frosting. Enjoy!