Description
These Fluffy Funfetti Cupcakes are a delightful treat! Featuring a soft and moist texture with colorful sprinkles, they are easy to make and perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (82g) rainbow sprinkles
- ¾ cup (170g) unsalted butter, room temperature
- 1 ¾ cups (346g) granulated sugar
- ¼ cup (50g) vegetable oil
- 4 large eggs, room temperature
- 1 cup (227g) sour cream
- ½ cup (113g) milk, whole
- 1 tbsp vanilla extract
- 2½ cups (565g) unsalted butter, room temperature
- 2 tbsp vanilla extract
- ⅛ tsp salt
- 6-10 cups (681-1135g) powdered sugar
- 3-6 tbsp milk or heavy cream
- gel food coloring, optional
Instructions
- Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, and rainbow sprinkles. Set aside.
- In a stand mixer or using a hand mixer, beat the butter, sugar, and oil on medium speed for 2 minutes until light and fluffy. Add eggs, sour cream, milk, and vanilla extract, then beat for 1 minute.
- On low speed, mix in the dry ingredients until fully combined.
- Fill the muffin liners halfway. Bake for 17-19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
Notes
Make sure all your ingredients are at room temperature for better mixing.
Store frosted or unfrosted cupcakes in an airtight container to maintain freshness.
You can add more or fewer sprinkles based on your preference.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg