Funfetti Cupcakes + Pink Marshmallow Frosting

by Megan on October 3, 2010

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

Ingredients:

  • 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

Directions:

  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

Ingredients:

  • 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

Directions:

  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.

{ 27 comments… read them below or add one }

beckie October 3, 2010 at 6:18 pm

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!

Reply

Megan (megabite) October 3, 2010 at 6:23 pm

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

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megan @ whatmegansmaking October 5, 2010 at 8:25 am

so cute!! I love that frosting (and your purple tights). I wish I had kids to make these for. Although I bet adults would love them just as much!

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Megan (megabite) October 5, 2010 at 8:29 am

Thanks, Megan!

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

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Jenny*Ilovemuffins* October 5, 2010 at 4:03 pm

Megan, I can’t wait to have some holidays to try lots of your mouthwatering recipes. Everything looks soooooo yummy!
big kiss from Spain

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Megan (megabite) October 5, 2010 at 4:11 pm

Thanks so much, Jenny! 🙂
<3 from Michigan!

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mercedes June 12, 2011 at 11:06 am

great recipe!
What’s the temperature for the oven?
thanks!

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Megan (megabite) June 12, 2011 at 12:24 pm

350 degrees F!

<3

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Lisa June 28, 2011 at 10:35 pm

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!

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Megan (megabite) June 28, 2011 at 10:41 pm

Awesome Lisa! It’s impossible to outgrow funfetti, fo realz.

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Mimi's Lootbags October 13, 2011 at 7:29 pm

these look amazing-i must make them for the next bday party-thanks:)

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Beth Verbiar December 9, 2011 at 10:16 am

It’s safe to eat the frosting just like that?!?!? I really want to make these…I’m just worried about the egg whites…

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Megan (megabite) December 9, 2011 at 10:23 am

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

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Aminah April 4, 2012 at 6:23 am

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?

Reply

Megan April 4, 2012 at 7:03 am

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!

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Tanya November 6, 2012 at 1:11 pm

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!

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Megan September 5, 2013 at 11:37 am

Hi Tanya, sorry about the frosting! Marshmallow can be tricky. Don’t give up on it!

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Selena September 5, 2013 at 10:33 am

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!

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Megan September 5, 2013 at 11:36 am

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

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Lisa April 11, 2014 at 2:44 pm

Selena, how did they turn out when u made them the night before ?

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Karena Knight July 3, 2014 at 6:02 pm

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.

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Kimmi K. December 19, 2014 at 12:59 am

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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Annabella May 9, 2015 at 8:13 pm

Hi Megan, can you torch your frosting? Thanks!

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noor December 18, 2015 at 8:12 am

what can we use instead of corn syrup.Kindly reply thanks:)

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Megan January 27, 2016 at 12:41 pm

Not sure! I’ve only used corn syrup. Maybe try honey?

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jeff January 26, 2016 at 8:22 pm

this is a typical 7 minute frosting. oh well…

Reply

Megan January 27, 2016 at 12:40 pm

And it’s tasty and marshmallow-y too! Wouldn’t ya say?

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