Funfetti Cupcakes

Soft and fluffy vanilla cupcakes filled with sprinkles and topped with tasty vanilla frosting make these homemade funfetti cupcakes better than boxed mix!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cupcakes

Calories 394kcal

Author Ryan Beck

Ingredients

Cupcakes

1 ¾ cups cake flour (224g)
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
¼ cup unsalted butter, room temperature
¼ cup vegetable oil
2 large eggs, room temperature
1 tablespoon vanilla extract
⅓ cup full-fat sour cream, room temperature
⅔ cup whole milk, room temperature
½ cup rainbow sprinkles

Vanilla Frosting

1 cup unsalted butter, room temperature (2 sticks)
3 cups powdered sugar
2 teaspoon vanilla extract
2 tablespoon heavy cream
2-3 drops food coloring (optional)

Instructions

Cupcakes

Preheat oven to 350°F. Line two muffin pans with 16 cupcake liners. Set aside.
In a medium bowl, mix together cake flour, baking powder, baking soda and salt and set aside.
In stand mixer with paddle attachment, beat butter on medium speed until smooth and creamy, about 1 minute. Add vegetable oil and sugar and beat on medium speed for about 2 minutes until creamed together. Beat in eggs and vanilla extract until combined. Add sour cream and beat until combined.
With the mixer on low speed, add the dry ingredients until just combined. With mixer still running on low, slowly pour in milk and beat until just combined. Do not overmix. Fold in sprinkles, but do not overmix as it can bleed the colors.
Fill cupcake liners a little over halfway full. Bake for 14-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. When cupcakes are done remove immediately from tins and leave on a cooling rack to cool completely before frosting. Top with sprinkles.

Vanilla Frosting

In a stand mixer fitted with a whisk attachment, mix butter and sugar. Mix on low speed until blended and then increase speed to medium and beat for about 3 minutes.
Add vanilla extract and heavy cream and continue to beat on medium speed for 1 more minute, adding some more cream if needed for spreading consistency. If using food coloring, add at this point and mix until you reach desired color. Place in fridge until ready to use on cupcakes.

Notes

Use a kitchen scale if possible to properly measure the flour. If you don't have one, spoon the flour into a measuring cup and then level.

All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.

Wait until the cupcake batter is completely mixed before folding in the sprinkles as it can bleed the colors.

When adding the batter to the muffin tin, don’t fill more than ⅔ of the way as they do rise.

Allow the cupcakes to completely cool before adding the frosting, otherwise it will melt.

Nutrition