Funfetti Cupcakes
Calories: 14
Adjust Servings Here: 12 cupcakes
Description
These Funfetti Cupcakes are soft, moist, and packed with colorful rainbow sprinkles in every bite. Made with butter, oil, sour cream, and vanilla, they have a tender crumb and stay fresh for days. Finished with a swirl of creamy vanilla buttercream frosting, they're perfect for birthdays, parties, and celebrations.
Ingredients
Funfetti Cupcakes
- 85 g (6 tbsp) Unsalted butter softened
- 45 ml (3 tbsp) Vegetable oil
- 150 g (¾ cup) Granulated sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 190 g (1½ cups) All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 60 g (¼ cup) Sour cream
- 60 ml (¼ cup) Whole milk
- 40 g Rainbow jimmies
Vanilla Buttercream
- 300 g (1¼ cups) Unsalted butter softened
- 300 g (2½ cups) Powdered sugar
- 4 tsbp Heavy cream
- 1 tsp Vanilla extract
- ¼ tsp Almond extract
- ½ tsp Salt
Instructions
- Oven and pan - Preheat the oven to 350°F / 175°C. Line two 12-cup muffin pans with cupcake liners.
- Dry ingredients - In a bowl, whisk together the flour, baking powder, baking soda, and salt.190 g All-purpose flour, 1 tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt
- Wet ingredients - In the mixing bowl, cream the butter, oil, and sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream. Combine well.85 g Unsalted butter, 45 ml Vegetable oil, 150 g Granulated sugar, 2 large Eggs, 1 tsp Vanilla extract, 60 g Sour cream
- Combine - Add the dry ingredients in three additions, alternating with the milk. Mix only until combined.60 ml Whole milk
- Sprinkles - Fold in the rainbow jimmies with a spatula.40 g Rainbow jimmies
- Fill - Divide the batter between the cupcake liners, filling each about two-thirds full.
- Bake - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool - Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frosting - Beat the butter until pale and creamy, about 8 to 10 minutes. Add the powdered sugar in two additions, then add the heavy cream, vanilla, almond extract, and salt. Whip until smooth and fluffy.300 g Unsalted butter, 300 g Powdered sugar, 4 tsbp Heavy cream, 1 tsp Vanilla extract, ¼ tsp Almond extract, ½ tsp Salt
- Decorate - Transfer the frosting to a piping bag fitted with a large star tip. Pipe swirls onto the cooled cupcakes and finish with rainbow sprinkles.
- Serve - Enjoy immediately or store covered until ready to serve.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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