Homemade Funfetti Birthday Cake (or Cupcakes) with Swiss Meringue Buttercream
Kelly Leonardini
This birthday cake flavor batter can be easily adapted for cake or cupcakes and made into a festive Funfetti version with the addition of sprinkles in the batter. Swiss Meringue Buttercream adds a decadent, yet not too sweet touch.
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 356 kcal
Mixer with whisk and paddle attachments
Mixing bowls
9" cake pans (x2) or cupcake pan
Measuring cups & spoons
Saucepan (for DIY double boiler)
Candy thermometer
Spatula
Pastry bag and piping tip (optional)
Cake or Cupcake batter
- 1 cup butter room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup potato starch or cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cups milk
- 1/2 cup sprinkles
Swiss Meringue Buttercream
- 4 eggs
- 1 1/4 cups sugar
- 1 1/2 cups butter
- 1 tsp vanilla extract
Prep
Take out the eggs and butter to soften to room temperature.
Preheat the oven to 350° Fahrenheit / 160° Celsius (fan) or 180° Celsius (electric).
Butter cake pans and sprinkle with some flour (shake off excess) or line pans with parchment paper. If making cupcakes, prepare the pan with cupcake liners.
For the cake batter
Whisk together the dry ingredients (flour, potato starch, baking powder, salt) and set aside.
Cream the butter and sugar for 3-4 minutes until light and fluffy.
Add the eggs one at a time, mixing after each addition.
Add the vanilla and almond extracts.
Alternate adding the flour and then milk in three parts with the mixer on low speed.
Mix in the sprinkles (can omit if desired).
Add the batter to the cake or cupcake pan.
Baking times
Bake the cake or cupcakes until a knife or toothpick comes out clean.
Mini cupcakes: 10 minutes
Regular cupcakes: 20 minutes
Cake: 30 to 35 minutes
Allow the cake and cupcakes to cool completely before frosting.
Swiss Meringue Buttercream
Place a metal bowl over a pot of boiling water to make a DIY double boiler. The water should be shallow and not touching the bottom of the bowl.
Heat the egg whites and sugar, whisking constantly until the sugar melts and the temperature reaches 160° Fahrenheit (71° Celsius).
Whip the sugar and egg whites in a mixer with the whisk attachment until stiff peaks form (10-15 minutes). If stiff peaks still aren't forming (see video), put the bowl in the fridge to cool for a bit.
Switch to the paddle attachment and add the butter 1 - 2 tablespoons at a time, mixing well after each addition.
Add the vanilla and mix well for 2 minutes until smooth.
Troubleshooting: if the frosting starts to separate, just keep mixing for 3-5 minutes until smooth.
Frost the cake or cupcake as desired.
Storing
Keep up to 3 days in an airtight container at room temperature.
If desired, the frosted cake or cupcakes can be frozen in an airtight container for up to 3 months. Let defrost for around 30 minutes before eating.
Recipe adapted from Martha Stewart's Baking Handbook: Yellow Butter Cake (page 149) and Swiss Meringue Buttercream (page 386).
Yield
1 layer cake
2 dozen cupcakes
4 dozen mini cupcakes
*Double the frosting if making a layer cake with multiple layers or piping lots of frosting on the cupcakes
Nutrition Information
The nutrition information is calculated for a regular-sized cupcake.
For whiter frosting
Vanilla gives the frosting a yellowish tint, so use clear vanilla for whiter frosting (however it is artificially flavored).
Sprinkles
Sprinkles naturally colored with fruit and vegetables tend to lose their color during baking. For this reason, use regular sprinkles for that classic Funfetti look.
Calories: 356kcalCarbohydrates: 39gProtein: 4gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 107mgSodium: 264mgPotassium: 91mgFiber: 1gSugar: 26gVitamin A: 691IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword Birthday cake, cake, cupcakes, Funfetti, Swiss Meringue Buttercream, yellow butter cake