Description
Delight in these classic Funfetti Cupcakes, bursting with colorful sprinkles and topped with a creamy vanilla buttercream frosting. Perfectly tender and fluffy, these cupcakes are an easy-to-make celebration treat that brings joy to any occasion.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour (160g)
- 1 cup granulated sugar (200g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt (3g)
- 1/2 cup warm water (120ml)
- 1/2 cup full-fat sour cream, room temperature (125g)
- 1/4 cup vegetable or canola oil (55ml)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
- 1/2 tsp almond extract, optional (2ml)
- 1/4 cup rainbow jimmies / long sprinkles (45g)
Vanilla Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
- 1/4 tsp fine salt (2g)
- 2 cups powdered sugar (250g)
- 2 Tbsp heavy cream or milk, room temperature (30ml)
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside to prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside while you prepare the wet ingredients.
- Combine Wet Ingredients: In a separate large bowl, whisk the warm water, sour cream, vegetable oil, egg, vanilla extract, and almond extract (if using) until smooth and thoroughly mixed.
- Make the Batter: Add the dry ingredients to the wet ingredients and gently mix until just combined. The batter will be thin, which is expected. Carefully fold in the rainbow sprinkles to distribute evenly without overmixing.
- Fill the Cupcake Liners: Divide the funfetti cupcake batter evenly among the lined muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. For quicker cooling, place the pan in the freezer for about 30 minutes.
- Prepare Vanilla Buttercream: Using a whisk or hand mixer, beat the softened butter, vanilla extract, and salt on medium speed for 30 seconds until smooth and creamy.
- Add Powdered Sugar and Cream: Gradually add powdered sugar and heavy cream (or milk) on low speed, scraping down the bowl as needed. Once incorporated, increase speed to medium-high and beat for 1 minute to achieve a light and fluffy frosting.
- Adjust Frosting Consistency: If the frosting is too thick, add additional cream 1 tablespoon at a time. If too thin, add powdered sugar in 1/4 cup increments until the desired consistency is reached.
- Pipe the Frosting: Transfer the buttercream into a piping bag fitted with your preferred tip (such as Wilton 1M). Seal the bag and set aside until ready to frost the cooled cupcakes.
Notes
- For best results, ensure all wet ingredients are at room temperature before mixing.
- Gently fold sprinkles into the batter to avoid bleeding colors into the cupcake batter.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- You can swap almond extract with additional vanilla extract if preferred.
- Use fresh cupcake liners to prevent sticking and ease removal.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
