Homemade Funfetti Cupcakes Recipe
Homemade Funfetti Cupcakes Recipe perfect as Birthday Cupcakes swirled with creamy Vanilla Frosting and jam packed with colorful sprinkles!
Servings: 12 Cupcakes
Calories: 384kcal
Equipment
- Hand/stand Mixer
- Cupcake Pan
- Cupcake Liners
Ingredients
- ¼ Cup (½ stick) Unsalted Butter (Softened to room temperature)
- 1 Cup Granulated sugar
- 2 large Eggs (at room temperature)
- ¼ Cup Sour Cream (Full fat, at room temperature)
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Butter Extract (see Notes)
- ¾ Cup Milk (at room temperature)
- 2 Cup All purpose flour
- 1 ¾ teaspoon Baking Powder
- ¼ teaspoon 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 teaspoon Pure vanilla extract
- A pinch of Salt
- ¼ Cup Sprinkles of choice for topping
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 12 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 sour cream.
- Now alternately add sifted dry ingredients (flour, salt and baking powder) with milk 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 1-2 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 hand, ½ teaspoon almond extract can be used in its place. Or you can add 2 tsps of vanilla extract and skip butter extract entirely.
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