Homemade Funfetti Cupcakes
These Funfetti Cupcakes are moist, perfectly sweet, and so much better than the boxed mix version! Using mostly staple kitchen ingredients, you can have a batch ready in about 40 minutes.
Servings: 19 cupcakes
Calories: 297kcal
Equipment
- Muffin Tin
- Cupcake Liners
- 2 Mixing Bowls
- Stand Mixer (with paddle attachment)
- Whisk
- Wooden Spoon
- Wire Rack (for cooling)
Ingredients
Funfetti Cupcakes
- 2 count eggs (room temperature)
- ½ cup sour cream (room temperature)
- 3 tablespoons vegetable oil
- 2 teaspoons clear vanilla extract
- 1 ½ cups cake flour (168g)
- 1 cup sugar (228g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons salted butter (softened)
- ½ cup milk (room temperature)
- ¼ cup rainbow sprinkles (not nonpareils!)
Buttercream Frosting
- 2 cups butter (4 sticks) softened
- 2 teaspoons clear vanilla extract
- 1 teaspoon salt (optional - if using unsalted butter)
- 8 ounces powdered sugar
Instructions
- Preheat your oven to 325℉.
- Line a cupcake pan with liners, and set aside.
- In a small mixing bowl, whisk together your eggs, sour cream, oil, and vanilla. Set aside.
- In a stand mixer bowl, stir together the cake flour, sugar, baking powder, and salt.
- Using the paddle attachment, mix in the softened butter on low speed, until a sandy texture forms.
- Slowly pour in the milk, increasing the speed to medium and mixing for about 1 minute.
- Next, turn the speed back to low, and slowly add in the egg mixture until just combined.
- Fold in the sprinkles by hand using a spatula or wooden spoon.
- Divide the batter among your cupcake liners, filling about ⅔rds of the way. I used about 50 grams of batter per cupcake.
- Bake for 18 - 20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
- Let the cupcakes sit in the hot pan for another 2 minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting (makes enough for 24 cupcakes)
- While the cupcakes are cooling, you can make your frosting.
- In a stand mixer, whip the softened butter with a paddle attachment on medium speed for 3 minutes, followed by low speed for another 7 minutes on medium speed. Scrape the bowl down halfway into the mixing time. It should be white in color and silky smooth.
- Pour in the vanilla extract and salt (if using.) Add the powdered sugar, a little at a time, to avoid big clouds of sugar dust.
- Continue mixing on low speed for another 3 minutes or so, ensuring all of the sugar is fully incorporated.
- Frost each cupcake with buttercream, and top with extra sprinkles for garnish. Enjoy!
Notes
I recommend weighing your ingredients for best results. Adding too much flour or sugar can completely change the texture of these cupcakes! In addition, make sure your ingredients are at room temperature before baking. This helps them incorporate better.
Don't have a stand mixer? A hand mixer will work fine.
This recipe makes enough buttercream to pipe onto 24 cupcakes, so you will most likely have some extra frosting left over. Transfer the buttercream (colored or plain white) to an airtight freezer-safe container. Freeze for up to 3 months.
Freezing Instructions:
You can freeze both frosted and unfrosted cupcakes.
For unfrosted: Let cool completely, then transfer to a freezer-safe container. Freeze for up to 4 months. When you're ready to enjoy, let them thaw in the fridge overnight.
For frosted: Place each cupcake on a tray and place in the freezer for about 45 minutes, to allow the frosting to keep its shape. Then transfer to a a freezer-safe container and freeze for up to 4 months.
Nutrition
Calories: 297kcal | Carbohydrates: 32g | Protein: 2g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 425mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 793IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.2mg