Funfetti Cupcakes

I have another cupcake to share with you... a Funfetti cupcake!

I'm so happy to have a delicious recipe to blog about (it has been slim pickins these past few weeks!). We've been a little busier than usual, so time in the kitchen has been scarce. The next couple of months are looking just as busy, so I will really have to carve out some special time with my oven... bear with me!

Now, back to that cupcake... :) 

One of my dear co-workers is expecting her first child next month, a baby boy. I absolutely adore working with her, so I'm super excited for her and her husband! And of course, what better way for me to express my excitement than to bake up some yummy goodness. :) To celebrate the baby on the way, I baked the mother-to-be's favorite cupcake. When Erin mentioned that her favorite cake was funfetti, I was ecstatic! I love funfetti! I mean, who doesn't? And it makes a perfect celebration cake, don't you think? I have only ever made it from a boxed mix, so I was delighted at the opportunity to try a homemade version. So... out jumped the sprinkles and these FUNtastic goodies were born!

Ingredients
Yields 12 cupcakes
1 cup plus 6 1/2 tbsp cake flour (I know this measurement is random, but it works!)
2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, at room temperature
1 cup raw sugar
3 large egg whites
1 tsp pure vanilla extract
1/2 cup buttermilk
1/4 cup rainbow sprinkles

Directions
Preheat oven to 350°F. Line a standard muffin pan with paper liners.

In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, cream butter and sugar with an electric mixer (on medium speed) until light and fluffy. Add egg whites and beat until combined, scraping sides of bowl as necessary. Add vanilla, mixing until incorporated. With the mixer on low speed gradually mix in dry ingredients in three additions, alternating with buttermilk, ending with dry ingredients. Mix just until incorporated. Fold in sprinkles.

Divide batter evenly between muffin cups. Bake 18-22 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Frost cupcakes with buttercream frosting and sprinkle with rainbow sprinkles.

Source: adapted from Fake Ginger