Molly Yeh's Funfetti Cupcakes
Prep time: 
Cook time: 
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Serves: 24
Moist, tender vanilla birthday cake studded with a flurry of rainbow sprinkles.
  • 2½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 cup unsalted butter, at room temperature
  • 1½ cups sugar
  • 4 egg whites
  • ¼ cup flavorless oil (like canola)
  • 1 tablespoon clear imitation vanilla extract (Molly specifies McCormick brand)
  • ½ teaspoon almond extract
  • ¾ cup whole milk
  • ½ cup rainbow sprinkles
  • Frosting:
  • 1¾ cups unsalted butter, at room temperature
  • 3½ powdered sugar
  • ⅛ teaspoon kosher salt
  • 1½ teaspoons clear imitation vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons whole milk
  1. Preheat the oven to 350°F. Line 2 muffin tins with 24 paper liners.
  2. In a medium bowl, whisk together the flour cornstarch, salt, and baking powder.
  3. In a stand mixer fitted with a paddle attachment cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and extracts.
  4. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined. Using a rubber spatula, fold in the sprinkled until they're evenly distributed. Distribute the batter among the muffin cups.
  5. Bake until a toothpick inserted into the center of a cupcake comes out clean. Begin checking for doneness after 20 minutes.
  6. Cool in the pans for 10 minutes before turning out onto a rack to cool.
  7. To make the frosting:In a stand mixer fitted with the paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. Add the salt, extracts, and milk and beat to combine.
This recipe is reprinted with permission from Molly on the Range by Molly Yeh.

I used a mixture of basic sprinkles I found at my grocery store and Sweetapolita Classic Rainbow Jimmies.
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