Calling all millennials – come one, come all. A few weeks ago, my neighbor Tanner turned the big and fearful 3-0. But is it really that scary? Lord, I'm only a few months away, and I’m slightly in denial. Anyways, for Tanner’s backyard birthday party, he asked people to BYOD (bring your own dip) – genius btw. I, instead, offered to make him a birthday cake. Without hesitation, he agreed.

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Since it’s still Covid, I thought, I’m sure people wouldn’t appreciate me touching every piece of cake that was cut. So, what’s better than making cupcakes so everyone can eat their own bite-sized desserts?! Not to mention the frosting of their choice. Didn’t y’all used to hate when you went to birthday parties where they exclusively served vanilla or chocolate, but you really wanted the opposite? I feel you. That’s why I opted for both.

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As I thought about what flavor of cupcakes to make, I leaned into this idea of the ending of an era of our childhood pastimes. And as I reminisced about my former birthday parties playing laser tag, roller skating, jungle gyms and going to Chuck E. Cheese – I had a That’s So Raven moment and thought, funfetti.

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These funfetti cupcakes are FUN and outrageously better than the box, trust me.

You might be wondering:

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How in the world could they be better than the box?

Using exclusively egg whites, it gives the cake a light and airy texture that makes it delightful to eat. However, if you want a richer and softer flavor, feel free to use the full egg. It may alter the coloring of the cake slightly.

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Greek yogurt, what the…

Yes! It’s a key ingredient which contributes to the creaminess and moistness of the cupcake. Its’ acidity also helps boost the baking powder making them rise to the proper level. If you’re thinking about using sour cream, don’t. Greek yogurt taste better, and it adds nutrition!

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Is it really necessary to use almond extract?

Tbh, I personally love the taste of almond extract so it’s always in my cabinet. It adds just that extra umph to a dessert that makes people say, “Oh, I love the subtle nuttiness in this. What is that?” This is a complementary ingredient, but you should try it!

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Do I really need to sift the flour and powdered sugar?

Absolutely! You don't want to end up with floured bits in your cupcake, or even worse, in your buttercream frosting. If you're piping your cupcakes, lumps can clog the opening and it's a pain to clean that – trust me. It also looks more professional when everything looks silky smooth.

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Speaking of buttercream frosting...

If you want a thinner or thicker consistency, just add more heavy cream or powdered sugar for your desired texture. And if you have any leftover (highly unlikely), you can keep it in an airtight container in the refrigerator for a few days. When you're ready to use it, bring it back to room temperature and then give it an extra whip before piping/serving. Here's a video of me making a two-toned pink and white frosting for my friend Abby's baby shower!

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