Funfetti has always been one of my favorite types of cupcakes, so what better day to make these than for my half birthday (couldn’t wait 6 months until the actual day!!). I love the how its full of sugar, sweetness and bright colors. The best part about this recipe is that its stuffed with a sugary soft colorful cookie. Combine the cupcake and soft, airy and light frosting, this makes for the perfect exciting treat!
For Sugar Cookie Center:
- 1/3 cup unsalted butter, softened
- 1/3 cup shortening, softened
- 3/4 cup white sugar
- 1 large egg, at room temperature
- 1/2 tablespoon pure vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red and Blue gel food coloring
For Funfetti Cupcakes (makes 24 cupcakes):
- 1 cup + 2 tablespoon whole milk, at room temperature
- 4 large egg whites, at room temperature (120 grams)
- 1 whole large egg, at room temperature
- 3 cups cake flour, sifted (350 grams)
- 1 1/2 white sugar (300 grams)
- 1 tablespoon + 1 teaspoon baking powder (19.5 grams)
- 3/4 teaspoon salt (5 grams)
- 1 tablespoon pure vanilla extract (15 ml)
- 1/2 teaspoon almond extract (2.5 ml)
- 3/4 teaspoon salt
- 1 tablespoon Cisco vegetable shortening, softened (14 g)
- 12 tablespoon unsalted butter, softened (113 grams)
- 1/2 cup + 2 tablespoon rainbow jimmies (plus if desired, more for sprinkling on top)
For Fluffy Frosting:
- 3 sticks + 2 tablespoon unsalted butter, softened and cut into cubes
- 3 1/2 cups confectioner’s sugar, shifted
- 3 tablespoon heavy cream
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
- Red and blue gel food coloring
For Sugar Cookie Center:
- In medium size bowl, whisk together flour, baking powder, salt and flour mixture set aside.
- In bowl to standing mixer with paddle attachment, cream together butter, shortening and sugar until light and fluffy at medium-high speed.
- Add in egg and mix until fully incorporated and then add vanilla extract.
- On low speed, slowly add in the flour mixture until dough just comes together.
- Divide the cookie dough into three small bowls, which is about 1/2 cup each to dye into the different colors.
- Take one bowl of cookie dough and place back into mixer with 1 drop of red gel food coloring. Mix thoroughly and add another drop if needed to create desired pink color. I used 2 small drops of red. Place back into the bowl and set aside.
- For the next bowl of cookie dough, add 1 drop of red and 2 drops of blue to create a purple color.
- Before creating the blue cookie dough, make sure to wash the mixer so the blue doesn’t turn a little purple from the food coloring from the purple cookie dough. For blue, use 1-2 drops of gel food coloring.
- Using a small pan, I used an 8 x 8 inch pan to place the three cookie dough colors next to each other at about one inch thick across the top. Then taking a 2 tablespoon ice cream scoop to scoop across the three cookie dough colors.
- Then placing them on a jelly roll pan. Once done, I place the cookie dough into the freezer. The cookie dough can be kept in the freezer overnight if you prefer to make the cupcakes the next day.
For the rest of the cookies, bake the rest at 350F degrees for 8-10 minutes.
For Funfetti Cupcakes:
- Preheat oven to 350F degrees and line muffin tin with baking liners.
- In medium bowl, whisk together wet ingredients – egg whites, whole egg, 1/4 cup milk, vanilla extract and almond extract (note: not mixing in all of the milk yet and need to set some milk aside for steps later on). Set mixture aside.
- In bowl to standing mixer, shift cake flour into the bowl and using paddle attachment on low speed, add in sugar and mix thoroughly (about 30 seconds).
- Add butter and shortening to flour and sugar mixture and continue to mix on low speed for another 30 seconds. Scrape the sides down.
- Add remaining milk (3/4 cup + 2 tablespoon) to mixture and mix on low speed until the batter is coming together. Then increase the speed to medium and continue to mix for another 90 seconds. Scrape the sides of the batter down.
- Add the milk/egg mixture in three batches and after each addition, beat the mixture on medium speed for 20 seconds.
- Add rainbow jimmies and fold into the batter.
- Using tablespoon to scoop in one tablespoon of batter into each of the liners. Place one frozen cookie dough into each muffin tin and use another 1-2 tablespoons of batter to cover the cookie dough.
Cover the cake batter with sprinkles.
- Bake for 16-18 minutes. Check on the cupcakes at 16 minutes and if the top is still not fully cooked, check back in another minute.
- Once cupcakes are removed from the oven, allow it to cool for at least 5 minutes before transferring to wire rack to allow them to cool down completely.
- Shift confectioner’s sugar into the mixing bowl to standing mixer.
- Using paddle attachment, whip together butter and confectioner’s sugar on medium speed (Kitchen Aid setting 4) for 8 minutes. The butter and sugar will become very pale and creamy.
- On slow speed, add vanilla extract, salt and heavy cream. Once incorporated into mixture, increase mixer speed to medium (Kitchen Aid setting 4) for 6 minutes.
- Frosting will become creamier, lighter and fluffy in texture.
- Use spatula to press it against the side of the mixer to smooth out air bubbles.
- Divide the frosting to 60-40 proportion. Keeping 60% of the frosting in the mixer, add 2-3 drops of blue gel food coloring and use mixer until color is fully blended. If color is too light, add another drop of coloring until desired color is reached. Place blue frosting in piping bag with open star tip.
- Be sure to rinse the mixing bowl before coloring the other frosting to pink. Add 1-2 drops of red gel food coloring and mix until color is fully blended. Once color desired is reached, place frosting in piping bag with closed star tip.
- Pipe the blue frosting in circular motion around the cupcake, creating three layers of swirls up.
- Pip the pink frosting starting in the middle of the cupcake and swirl outwards and then back inwards to create a tip.
- Add sprinkles and enjoy!!