When I think of funfetti cake I think back to when I was a kid, and how it was made for birthdays and Halloween. I think the only thing I really liked was the sprinkles in the frosting. I recently made these funfetti cupcakes from scratch for my friend’s birthday, and they were so light and yummy. I definitely don’t remember the cake being that good as a kid.
Ingredients:
1 stick butter
1 1/2 cups sugar
1/2 cup canola oil
5 egg whites
2 cups cake flour
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup sprinkles
Directions:
In a small bowl, mix together flour, baking powder, and salt.
In a large bowl, use a mixer to cream the butter, sugar, and oil until light and fluffy.
Add the vanilla, and gradually add the milk and dry ingredients. Make sure not to over mix your batter.
In a separate bowl, use a mixer to beat the egg whites until stiff peaks form.
Fold in egg whites and sprinkles into the batter until combined.
Evenly divide the cake batter into 12 cupcake lined cupcake pan.
Bake at 350 degrees for 20 minutes.
Let cool, frost, and enjoy!
Notes: I followed Natasha's Kitchen Swiss Meringue Buttercream Frosting Recipe for the frosting