Funfetti Cake Batter Cupcakes with Cake Batter Frosting
Funfetti Cake Batter Cupcakes with Cake Batter Frosting
Ingredients
For the Cupcakes
- 1 box white cake mix
- 1 box vanilla instant pudding mix, (3.4 ounce)
- 4 egg whites, large, room temperature
- 1 cup milk, room temperature
- 1/2 cup vegetable oil
- 1/2 tablespoon cake batter extract
- 2 teaspoons vanilla bean paste, or vanilla extract
- 1/4 cup sprinkles, plus more for garnish
For the Cake Batter Frosting
- 3 1/2 cups powdered sugar, to 4 cups
- 2 sticks salted butter, softened
- 3 tablespoons heavy whipping cream, to 4 tablespoons
- 1 teaspoon vanilla bean paste
- 1 teaspoon cake batter extract
Instructions
- 1
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, combine the white cake mix, vanilla instant pudding mix, egg whites, vegetable oil, milk, vanilla bean paste (or vanilla extract), and cake batter extract. Mix with an electric mixer on medium speed until the batter is smooth and fully combined, about 2-3 minutes.
⏱️ 5 min
- 3
Gently fold the sprinkles into the batter using a spatula.
⏱️ 2 min
- 4
Fill each cupcake liner with about 2 tablespoons of batter. If using less batter per liner, reduce the baking time slightly.
⏱️ 3 min
- 5
Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean with a few moist crumbs.
⏱️ 20 min•🌡️ 350
- 6
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This cooling process will take at least 45-60 minutes.
⏱️ 60 min
- 7
Once the cupcakes have cooled completely, prepare the frosting. In a large bowl, beat the softened salted butter with an electric mixer on medium-high speed for about 3 minutes, until it is light, smooth, and creamy.
⏱️ 3 min
- 8
Gradually add the powdered sugar to the butter, 1 cup at a time, mixing well on low speed after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 9
Add the vanilla bean paste, cake batter extract, and 3 tablespoons of heavy whipping cream. Beat on medium speed until the frosting is light and fluffy and reaches your desired consistency. If the frosting is too thick, add the remaining 1 tablespoon of heavy whipping cream, a little at a time, until desired consistency is reached.
⏱️ 5 min
- 10
Frost the cooled cupcakes using a knife or piping bag. Add extra sprinkles on top if desired, and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Funfetti Cake Batter Cupcakes with Cake Batter Frosting
For the Cupcakes
- 1 box white cake mix
- 1 box vanilla instant pudding mix, (3.4 ounce)
- 4 egg whites, large, room temperature
- 1 cup milk, room temperature
- 1/2 cup vegetable oil
- 1/2 tablespoon cake batter extract
- 2 teaspoons vanilla bean paste, or vanilla extract
- 1/4 cup sprinkles, plus more for garnish
For the Cake Batter Frosting
- 3 1/2 cups powdered sugar, to 4 cups
- 2 sticks salted butter, softened
- 3 tablespoons heavy whipping cream, to 4 tablespoons
- 1 teaspoon vanilla bean paste
- 1 teaspoon cake batter extract
Instructions
- 1
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, combine the white cake mix, vanilla instant pudding mix, egg whites, vegetable oil, milk, vanilla bean paste (or vanilla extract), and cake batter extract. Mix with an electric mixer on medium speed until the batter is smooth and fully combined, about 2-3 minutes.
⏱️ 5 min - 3
Gently fold the sprinkles into the batter using a spatula.
⏱️ 2 min - 4
Fill each cupcake liner with about 2 tablespoons of batter. If using less batter per liner, reduce the baking time slightly.
⏱️ 3 min - 5
Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean with a few moist crumbs.
⏱️ 20 min•🌡️ 350 - 6
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This cooling process will take at least 45-60 minutes.
⏱️ 60 min - 7
Once the cupcakes have cooled completely, prepare the frosting. In a large bowl, beat the softened salted butter with an electric mixer on medium-high speed for about 3 minutes, until it is light, smooth, and creamy.
⏱️ 3 min - 8
Gradually add the powdered sugar to the butter, 1 cup at a time, mixing well on low speed after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 9
Add the vanilla bean paste, cake batter extract, and 3 tablespoons of heavy whipping cream. Beat on medium speed until the frosting is light and fluffy and reaches your desired consistency. If the frosting is too thick, add the remaining 1 tablespoon of heavy whipping cream, a little at a time, until desired consistency is reached.
⏱️ 5 min - 10
Frost the cooled cupcakes using a knife or piping bag. Add extra sprinkles on top if desired, and enjoy!
⏱️ 5 min