Description
Indulge in the whimsical delight of homemade Funfetti Cupcakes! These light, fluffy cupcakes are studded with colorful sprinkles and topped with a luscious vanilla buttercream. Perfect for birthdays, celebrations, or any occasion that calls for a burst of joy and sweetness.
Ingredients
Units
Scale
For the Cupcakes:
- 1 2/3 cup all-purpose flour (200g)
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup granulated sugar (200g)
- 1/2 cup unsalted butter, softened (113g)
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream, room temperature (120g)
- 1/3 cup whole milk, room temperature (80mL)
- 1/4 cup rainbow jimmies (50g)
For the Vanilla Buttercream:
- 1 cup unsalted butter, room temperature (113g)
- 1/8 teaspoon salt
- 1 pound confectioner’s sugar (450g)
- 3 to 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Colorful jimmies or sprinkles to garnish
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. This step ensures your cupcakes will bake evenly and be easy to remove.
- Mix dry ingredients: In a small mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Combining these ingredients separately ensures they are evenly distributed throughout the batter.
- Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and softened butter on medium speed for about 3 minutes until light and fluffy. This process incorporates air into the mixture, resulting in lighter cupcakes.
- Add wet ingredients: Add the eggs and vanilla extract, mixing on medium-low until combined. Then add the sour cream and milk, mixing until incorporated. These ingredients add moisture and richness to the cupcakes.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until the batter is smooth. Be careful not to overmix, as this can lead to tough cupcakes.
- Add sprinkles: Gently fold in the rainbow jimmies. This step adds the signature “funfetti” look to your cupcakes.
- Fill cupcake liners: Using a ¼-cup dry measuring cup, scoop the batter and level the top. Fill each muffin liner about two-thirds full. This ensures even baking and prevents overflow.
- Bake the cupcakes: Bake for 18 to 23 minutes, or until the tops are dry and the centers are springy to the touch. Transfer the cupcakes to a wire rack to cool completely before frosting.
- Prepare the buttercream: In a stand mixer or large bowl, cream the butter and salt for 2 minutes. Sift in the confectioner’s sugar, add 3 tablespoons of cream and vanilla, and beat on low speed for 1 minute. Increase speed to medium and beat for 2 minutes until fluffy.
- Frost and decorate: Transfer the buttercream to a piping bag fitted with a closed star tip. Pipe about 3 to 4 tablespoons of icing on each cupcake. Decorate with additional colorful sprinkles.
Notes
- Weigh the flour for the most accurate measurement.
- Use room temperature ingredients for better incorporation.
- Don’t overmix the batter to avoid tough cupcakes.
- Use a measuring scoop for evenly sized cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Unfrosted cupcakes can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
