Funfetti Cupcakes

Homemade Funfetti Cupcakes Recipe perfect as Birthday Cupcakes swirled with creamy Vanilla Frosting and jam packed with colorful sprinkles! 

Try my Easy One Layer Vanilla Cake Next! You will love the piped decorations here. Find all my Cupcakes Recipes right this way.

Taste and Texture:

• Super moist, light and fluffy
• Oh-so-buttery and tender crumb
• Filled with sprinkles and piled high with vanilla frosting

Funfetti Cupcakes Ingredients:

• Butter: Remember to take butter out of refrigerator at least half an hour before you want to make cake batter.
• Sour Cream: Full fat one will work the best. Sub it with full fat yogurt if sour cream isn't available at your end.
• Baking Powder: Baking powder will leaven your cupcakes. Make sure to use fresh one for that perfect lift.
• Eggs: Room temperature eggs please! To bring eggs at room temperature quickly, put them in hot water for a few minutes. Pan dry with a clean towel and break into your bowl.

How to make funfetti cupcakes:

1. Cream butter and sugar until pale and fluffy.
2. Beat in eggs, one at a time. Add and mix in vanilla.
3. Add half of sour cream and beat lightly to combine.
4. Now alternate sour cream and dry ingredients till the dry ingredients are utilized completely. Take care not to overmix.
5. Fold in sprinkles. Pour batter in cupcake liners lined pan and bake till done.

Can you just add sprinkles to cake batter?

Sure you can. Just make sure to select the right kind. Add jimmies (slightly oblong-shaped sprinks) to the cake batter and not non-pareil ones.

Vanilla Buttercream Frosting:

• In a stand mixer fixed with whipping attachment, beat butter for a minute on medium high speed.
• Now add and beat in sugar, vanilla and ¼ cup of whipping cream and beat on low for about a minute. Then increase the speed to medium high and continue to beat for another 3-4 minutes.
• If you find your vanilla buttercream to be too thick, add a little more whipping cream.
• Frost and pipe as desired on cool cake. Decorate with sprinkles.

Pro tip: Always use heavy whipping cream for that creamy rich buttercream consistency.

Will sprinkles bleed into buttercream?

Yes, some kind of sprinkles can bleed into the batter. Use jimmies and not non-pareils (those tiny little balls that we all love). As non pareils have a tendency to bleed out!

Tips to make the best Funfetti Cake:

• Keep every ingredient at room temperature before preparing the batter. Specially, eggs, butter and sour cream. To quickly bring your sour cream to room temperature, you can microwave it for a few seconds. Make sure you don't heat it too much though.
• Always reach out for Full fat sour cream to make your cupcakes. It produces the best taste and texture. If you don't have sour cream on hand, you may replace it with full fat yogurt.
• Do not overmix your batter and measure all the ingredients using a weighing scale for light and soft cupcakes. 
• Add pure vanilla extract/vanilla beans to your batter, not that imitation kind. That's where all the good flavor lies.

More Birthday Desserts you need to try:

Moist Chocolate Cake

Homemade Brownies

Vanilla Cake Pops

Cupcake Cones Recipe

If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Funfetti Cupcakes

Homemade Funfetti Cupcakes Recipe perfect as Birthday Cupcakes swirled with creamy Vanilla Frosting and jam packed with colorful sprinkles! 

4.89 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

US Customary - Metric

Prep Time: 15 minutes

Cooling Time: 1 hour

Total Time: 1 hour 15 minutes

Servings 15 Cupcakes

1x2x3x

Calories: 384kcal

Author: Neha

Equipment

• Hand/stand Mixer
• Cupcake Pan

Ingredients

• ▢ ½ Cup (1 stick) Unsalted Butter (Softened to room temperature)
• ▢ 1 Cup Granulated sugar
• ▢ 2 large Eggs (at room temperature)
• ▢ 2 tsp Pure Vanilla Extract
• ▢ 1 tsp Butter Extract
• ▢ ¾ Cup Sour Cream (Full fat, at room temperature)
• ▢ 1 ⅓ Cup All purpose flour
• ▢ 1 ¼ tsp Baking Powder
• ▢ ¼ tsp Salt
• ▢ ¾ Cup Rainbow sprinkles (use jimmies, not non-pareils)

Vanilla Buttercream Frosting:

• ▢ 1 Cup Unsalted Butter (Softened to room temperature)
• ▢ 4-5 Cups Confectioners' sugar
• ▢ ¼ Cup Heavy whipping cream
• ▢ 2 tsp Pure vanilla extract
• ▢ A pinch of Salt
• ▢ ¼ Cup Sprinkles of choice for topping

US Customary - Metric

Instructions

• Preheat oven to 350°F. Line a cupcake pan with cupcake liners. Set aside.
• Place the softened butter in a mixing bowl and cream it for a minute using a hand/stand mixer. Add and beat in granulated sugar for about 3-4 minutes. Mixture will look very light and fluffy. Add in eggs, one at a time and beat in just until combined. Mix in vanilla, butter extract and half of the sour cream.
• Now alternately add sifted dry ingredients (flour, salt and baking powder) with sour cream and beat in just until everything is incorporated well. Fold in sprinkles and divide the batter among prepared cupcake liners.
• Bake them for about 20-25 minutes or just until they pass toothpick test and are springy to touch in the center.
• Allow the cupcakes to cook down completely, before frosting them. Cool them down in fridge/freezer when in a rush!

Vanilla Buttercream Frosting:

• Using a handheld or stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, salt and vanilla extract with the mixer running on low. Now Increase to high speed and beat for good 2-3 minutes. Or until the frosting gets thick and creamy.

Notes

Storing Information:

Leftover cupcakes will stay good covered tightly in the refrigerator for 2-3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw them overnight in the refrigerator or on the counter top before frosting.

Tips to make perfect cupcakes:

Sour Cream: I strongly recommend using full fat for best taste and texture. full fat plain yogurt would work too, but the cupcakes may not be as light.

Sprinkles: Avoid using nonpareils (the tiny little balls) as they bleed color in the batter. I used Rainbow jimmies Sprinkles in the batter.

Butter Extract: Butter extract gives these cupcakes an unbeatable flavor. If you don't have it on hands, ½ tsp almond extract can be used in its place.

Do not overmix your batter and measure all the ingredients using a weighing scale for light and soft cupcakes. 

Add pure vanilla extract/vanilla beans to your batter, not that imitation kind. That's where all the good flavor lies.

Nutrition

Serving: 1Cupcake | Calories: 384kcal | Carbohydrates: 62g | Protein: 3g | Fat: 24g | Sodium: 63mg | Sugar: 52g

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