Homemade Funfetti Cupcakes
Brighten up your dessert table with these irresistible Homemade Funfetti Cupcakes, bursting with vibrant rainbow sprinkles in every bite! Perfectly moist and flavored with a hint of vanilla, these cupcakes are a celebration in themselves. The secret to their fluffy texture lies in the addition of sour cream, while a simple, silky vanilla buttercream frosting takes them to the next level. Whether you're baking for a birthday party or just craving a sweet treat, these festive, colorful cupcakes are sure to delight kids and adults alike. Easy to make and ready in under 40 minutes, they’re perfect for satisfying your sweet tooth with a touch of homemade charm. Don't forget to top them with extra sprinkles for that signature funfetti look!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.25 cups Sour cream
- 0.5 cups Rainbow sprinkles (jimmies)
- 2 cups Confectioners' sugar (for frosting)
- 0.5 cups Unsalted butter (for frosting, softened)
- 1 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Heavy cream (for frosting)
- 0.25 cups Rainbow sprinkles (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the dry ingredients aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture. Beat well after each addition. Then mix in the vanilla extract.
On low speed, alternately add the dry ingredients and the milk to the wet ingredients, starting and ending with the dry. Mix just until combined. Do not overmix.
Gently fold the sour cream into the batter, followed by the 1/2 cup of rainbow sprinkles. Be careful not to overmix to avoid the sprinkles bleeding into the batter.
Divide the batter evenly among the lined cupcake wells, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter using a hand or stand mixer until smooth and creamy, about 2 minutes.
Gradually add the confectioners' sugar to the butter, mixing on low speed to prevent a sugar cloud. Once combined, increase to medium speed and beat for another 2 minutes.
Mix in the vanilla extract and 2 tablespoons of heavy cream to achieve a smooth, spreadable consistency. If the frosting is too stiff, add another teaspoon of cream as needed.
Once the cupcakes are completely cool, frost them with an offset spatula or piping bag.
Garnish the frosted cupcakes with the remaining rainbow sprinkles. Serve and enjoy!
Nutrition Facts
Calories |
5141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.2 g | 319% | |
| Saturated Fat | 150.1 g | 750% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 701.7 g | 255% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 534.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
