Homemade Funfetti Cupcakes Recipe perfect as Birthday Cupcakes swirled with creamy Vanilla Frosting and jam packed with colorful sprinkles!
Servings: 15 Cupcakes
- 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
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.
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.
Serving: 1Cupcake | Calories: 384kcal | Carbohydrates: 62g | Protein: 3g | Fat: 24g | Sodium: 63mg | Sugar: 52g