Yield: 12 cupcakes

Funfetti Cupcakes

image of a cute funfetti cupcake that's been decorated with sprinkles

This delicious funfetti cupcake recipe is so easy to make! It comes together in one bowl and makes super moist & fluffy cupcakes!!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

Funfetti Cupcakes

  • 1 1/4 cups all-purpose flour (160g)
  • 1 cup granulated sugar (200g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp fine salt (3g)
  • 1/2 cup water, warm (120ml)
  • 1/2 cup sour cream, room temperature (125g)
  • 1/4 cup vegetable oil (55ml)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla extract (4ml)
  • 1/2 tsp almond extract - optional (2ml)
  • 1/4 cup rainbow jimmies / long sprinkles (45g)

Vanilla Buttercream Frosting

  • 1/2 cup or 1 stick unsalted butter, room temperature (113g)
  • 1 tsp vanilla extract (4ml)
  • 1/4 tsp fine salt (2g)
  • 2 cups powdered sugar (250g)
  • 2 Tbsp heavy cream or milk, room temperature (30ml)

Recommended Equipment

Instructions

Funfetti Cupcakes

  1. Begin by preheating the oven to 350°F/175°C. Place 12 cupcake liners in a muffin pan and set aside.
  2. Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt to a large bowl. Whisk together until combined and set aside.
  3. In a separate, large bowl, add 1/2 cup warm water, 1/2 cup sour cream, 1/4 cup vegetable oil, 1 egg, 1 tsp of vanilla extract, and 1/2 tsp of almond extract. Whisk together until combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. The batter should be thin, but that's the way it's supposed to be! Gently fold in 1/4 cup of rainbow sprinkles.
  5. Divide the cupcake batter evenly between the muffin liners, filling them about 3/4 of the way full. Bake for 20-22 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Let the cupcakes cool for 10 minutes, then move them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the cupcake pan into your freezer for about 30 minutes.

Vanilla Buttercream

  1. Beat 1/2 cup of butter, 1 tsp vanilla extract, and 1/4 tsp of salt on medium speed for 30 seconds with a whisk or hand mixer until smooth.
  2. Gradually mix in 2 cups of powdered sugar and 2 Tbsp of heavy cream or milk on a low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed. Beat on low until the ingredients are fully incorporated, then mix on a medium-high speed for a minute to make the frosting nice and fluffy.
  3. If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
  4. Place the buttercream in a piping bag fitted with your favorite frosting tip (I used a Wilton 1M) and seal the top of the bag with a rubber band or clip. set aside.

Decorating These Funfetti Cupcakes

  1. The last step is to decorate these funfetti cupcakes! Pour your favorite sprinkle blend into a small bowl (I combined 3 different types of rainbow sprinkles to make my own blend), then pipe a small dollop of frosting onto a cupcake and dunk the cupcake into the sprinkles. Gently press the cupcake into the sprinkles until the frosting has flattened out into a thin layer and is fully covered with sprinkles.
  2. Pipe a swirl of buttercream on top of the layer of sprinkles and repeat with the remaining cupcakes. Add a small pinch of sprinkles on top of each cupcake, then enjoy!

Notes

Substitutions and Swaps

If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.

Yield

This recipe makes 1 dozen cupcakes. It can be halved (scramble an egg and use half the mixture, or use an egg white) or doubled to change the yield as needed.

This recipe can also be used to make mini funfetti cupcakes! This recipe makes about 40 mini cupcakes, which can be baked at 350 F / 175 C for 12-14 minutes. Bake time and yield can vary based on your mini cupcake liners and pan size.

Tips for Making The Best Funfetti Cupcakes

  • Properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Use a cookie scoop to fill your cupcake liners easily.
  • Use a high-quality almond extract to give your cupcakes an amazing flavor.

Making These Cupcakes In Advance & Storage Tips

You can make these cupcakes in advance! They can be stored unfrosted in an airtight container, overnight at room temperature, or for up to a week in the fridge.

These cupcakes can also last up to 3 months in the freezer. Wait to frost them until they're thawed if you plan to freeze them.

Frosted cupcakes can sit at room temperature for a couple of days or be stored in the fridge in an airtight container for up to 5 days. However, the fresher they are, the better they taste!

The frosting can also be made ahead of time or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months.

I like to just store it in a piping bag. When you're ready to use it again, let the bag sit out for a few hours or overnight at room temperature until it's fully thawed.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 569Total Fat 28gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 19gCholesterol 46mgSodium 229mgCarbohydrates 77gFiber 0gSugar 59gProtein 3g