Funfetti Cupcakes + Pink Marshmallow Frosting

Jake’s birthday was Friday! These guys, made Saturday, were fashionably late.

Wouldn’t you agree that the combo of funfetti with pink frosting just screams birthday? Basically these are a birthday party for your mouth. (In a fun way, not a creepy way.)

Rainbow sprinkles are the prettiest. And somehow they get even prettier baked in white cake!

This cake is white because there aren’t any egg yolks in it to turn it into yellow cake. And the teeny bit of almond extract mixed in really makes these taste like the funfetti I remember. One batter-sample and I was sold. Whats-a-batter-with-you?

(Jake took that picture down there. See his shoes? He’s such a helpful guy.)

Funfetti Cupcakes {makes 12}
Recipe from Fake Ginger


  • 1 1/4 cups all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 6 T unsalted butter, at room temperature
  • 1 cup sugar
  • 3 large egg whites
  • 1 t vanilla extract
  • 1/4 t almond extract
  • 1/2 cup milk
  • 1/4 cup rainbow sprinkles aka jimmies


  1. Preheat oven to 350°F. Line 12 muffin cups with paper liners.
  2. In a small bowl, combine the dry ingredients (flour, baking powder and salt). Using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorproated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.
  3. Divide the batter evenly between the muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes, then remove to a wire rack to cool completely.

Pink marshmallow is the new white marshmallow.

Pink Marshmallow Frosting
Recipe adapted from Concoctions by Peabody


  • 4 egg whites
  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup
  • pinch of salt
  • 2 t vanilla
  • 6 drops pink food coloring or red food coloring


  1. Using a large heat-proof bowl, mix the egg whites, sugar, corn syrup and salt until combined. Set over a pot of simmering water  (double boiler style) and whisk until the sugar is dissolved and the mixture is hot, about 3 minutes. (Be careful not to heat too long since egg white are involved and they might want to scramble, and that’d be gross.) Remove from heat and beat 5-7 minutes, or until frosting is cool and stiff peaks form. Beat in vanilla and pink food coloring until color is mixed in evenly. Pipe onto homemade funfetti cupcakes.

Purple tights aren’t required, but are encouraged for funfetti cupcake baking.

35 thoughts on “Funfetti Cupcakes + Pink Marshmallow Frosting”

  1. Megan, you have officially changed my life for the better! I am a huge funfetti fan, but have never realized you could make your own with just rainbow sprinkles (one of my favorite things!). I just thought they were something you could only do with a store mix. This is awesome!

  2. Yes! Life changing cupcakes is what it’s all about. Isn’t it cool how talented rainbow sprinkles are? 🙂

  3. Thanks, Megan!

    Kids would love them for sure! And adults sure do love them. I made them for my boyfriend who turned 26! 🙂

  4. I love this recipe! I made these cupcakes for my friend who just turned 30. I’m sure she’ll love them even if she’s an adult! Thanks for sharing!

  5. I’ve never had any trouble with it, but if you feel nervous about it you can buy powdered egg whites which should work the same in the recipe without being scary. AND if you use powdered egg whites then you won’t waste any yolks! <3

  6. hi megan,
    i wanted to ask about the light corn syrup used in the frosting…here in germany you just dont get it, it is not available…so is it ok if i skip it or can i use something else instead?

    1. Hi Aminah! You can replace it with golden syrup or honey. The flavor will be a little bit different, but I’m not sure it’ll work without it. Good luck!

  7. Hi Megan,

    I tried making the cupcakes today and the kids loved it! Only my frosting came out runny, it doesn’t look as gorgeous as yours…is it maybe because I didn’t cook it well enough? I was in a bit of a hurry and maybe took it out of the fire too soon. I really want to perfect this for my daughter’s birthday.

    Thanks and would appreciate any tips you can give!

  8. Hi Megan! I want to make these cupcakes and the frosting the night before! Will the frosting get hard if I leave it overnight? Thank you!

    1. Hey Selena, it’s totally ok to make/assemble them the night before serving them. Just keep them in an airtight container. The texture of the frosting does change slightly but it doesn’t get hard, that’s for sure. Let me know what you think! <3

  9. I was wondering if you could freeze this frosting? Thank you for the recipe it was very good (: I also had everything in my house so no grocery store run, like with most.

  10. I know it’s like four yrs later but I just made these, and YUMMY!! Do I have to toss what frosting I have left or can you save it by chance? And since I made them for daughter and I, do they need to be refrigerated? Thanks again!!

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