Description
These Fluffy Funfetti Cupcakes combine a delightful vanilla flavor with colorful sprinkles, making them perfect for celebrations or a fun treat. Easy to prepare, they are sure to impress family and friends with their delicious taste.
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, i used whole milk
- 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 your oven to 350ºF (180°C) and line a muffin pan with liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and rainbow sprinkles; set aside.
- In a stand mixer or using a hand mixer, beat the butter, granulated sugar, and vegetable oil on medium speed for 2 minutes until light and fluffy.
- Add the eggs, sour cream, milk, and vanilla extract, and beat for 1 minute until well combined.
- Lower the mixer speed and gradually mix in the dry ingredients until fully incorporated.
- Fill the muffin liners halfway with the batter and bake for 17-19 minutes until a toothpick inserted comes out with a few moist crumbs.
- Allow the cupcakes to cool completely before frosting.
Notes
Ensure all ingredients are at room temperature for better mixing.
Feel free to adjust the quantity of sprinkles for a more festive look.
Use heavy cream for a richer frosting if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg