I love this recipe because the cupcakes come out moist, light, and tender without using a boxed mix. The sour cream and buttermilk help create a soft crumb, while the sprinkles add a fun pop of color.
I also like that these cupcakes are great for birthdays, parties, bake sales, or any day I want a cheerful dessert. The vanilla buttercream pipes beautifully and gives each cupcake a bakery-style finish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the cupcakes
1 ½ cups (285g) granulated sugar 3 large eggs, at room temperature ½ cup (118ml) vegetable oil 1 tablespoon (15ml) vanilla extract 1 teaspoon (5ml) almond extract ¾ cup (180g) sour cream, at room temperature 2 3/4 cups (320g) all-purpose flour, sifted 2 teaspoons (7.5g) baking powder ½ teaspoon baking soda 1 teaspoon (5g) salt 1 cup (236 ml) buttermilk, at room temperature 1/3 cup sprinkles
For the frosting 1 ½ cups (339g) unsalted butter
5 ½ cups (715g) powdered sugar 2 teaspoons (10ml) vanilla extract ½ teaspoon almond extract (optional) 1 tablespoon (15ml) buttermilk 1 tablespoon (15ml) heavy whipping cream
Directions
For the cupcakes, I preheat the oven to 350°F and line a cupcake pan with cupcake liners.
In a large mixing bowl, I combine the sugar, vegetable oil, eggs, vanilla extract, and almond extract. Then I mix in the sour cream and beat until everything is well combined.
In a separate bowl, I combine the flour, baking powder, baking soda, and salt. I add half of the dry ingredients with half of the buttermilk and mix just until the flour starts to incorporate. Then I add the remaining dry ingredients and buttermilk and beat until the batter is fully combined.
I gently mix in the sprinkles, then use a spatula to scrape down the sides of the bowl and stir from the bottom to the top so the batter is evenly mixed.
Using a large cookie scoop, I divide the batter evenly among the cupcake liners, filling each one about 2/3 full. I avoid overfilling so the cupcakes bake evenly.
I bake the cupcakes at 350°F for 14 to 16 minutes. I test them by inserting a toothpick into the center; when it comes out clean, the cupcakes are done. I let them cool completely before frosting.
For the frosting, I cut the cold butter into tablespoon-size pieces. Using a paddle attachment, I whip the butter for 5 to 7 minutes, scraping down the bowl occasionally, until it is whipped and easily spreadable.
I add 2 cups of powdered sugar and mix on low speed until incorporated. Then I add the extracts and mix again, beating for about 60 seconds.
Next, I add another 2 cups of powdered sugar and the buttermilk. I beat on low until the sugar is incorporated, then increase the speed to medium-high and beat for 2 to 3 minutes.
I add the last 1 cup of powdered sugar along with the heavy cream. I beat on low until the ingredients start to come together, then increase the speed to medium-high and beat for another 2 to 3 minutes to make the frosting light and fluffy.
I frost the cooled cupcakes using a large open star tip or 2D piping tip, then garnish them with sprinkles.
I like using different sprinkle colors to match holidays, birthdays, or themed parties. Pastel sprinkles work well for spring, while red and green sprinkles make these cupcakes festive for Christmas.
I can also skip the almond extract if I want a pure vanilla cupcake flavor. For extra richness, I like adding a little more vanilla to the frosting.
For a different frosting style, I sometimes use chocolate buttercream, cream cheese frosting, or a simple vanilla glaze instead of the classic vanilla buttercream.
Storage/Reheating
I store the frosted cupcakes in an airtight container at room temperature for up to 2 days. If my kitchen is warm, I keep them in the refrigerator for up to 4 days.
Before serving refrigerated cupcakes, I let them sit at room temperature so the frosting softens and the cupcake texture becomes tender again.
I do not usually reheat frosted cupcakes because the buttercream can melt. If I freeze them, I wrap the unfrosted cupcakes tightly and freeze them for up to 2 months. I thaw them at room temperature before frosting.
FAQs
Can I make these Funfetti Cupcakes ahead of time?
Yes, I can bake the cupcakes a day ahead and frost them before serving. I like storing the unfrosted cupcakes in an airtight container to keep them soft.
Can I use regular milk instead of buttermilk?
I prefer buttermilk because it adds moisture and tenderness. If I do not have it, I can use milk mixed with a little vinegar or lemon juice.
Can I leave out the almond extract?
Yes, I can leave out the almond extract. The cupcakes will still taste delicious with vanilla as the main flavor.
What kind of sprinkles work best?
I like using rainbow jimmies because they hold their color better in the batter. Nonpareils can bleed color more easily.
Why did my sprinkles bleed into the batter?
Sprinkles can bleed if they are overmixed. I gently fold them in at the end to keep the colors bright.
Can I make mini cupcakes with this recipe?
Yes, I can make mini cupcakes, but I reduce the baking time and check them early so they do not overbake.
Can I freeze these cupcakes?
Yes, I can freeze the unfrosted cupcakes. I wrap them tightly, freeze them, and thaw them before adding frosting.
How do I know when the cupcakes are done?
I insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done.
Can I use this batter for a cake?
Yes, I can use the batter for a cake, but the baking time will need to be adjusted depending on the pan size.
Why should the ingredients be at room temperature?
Room temperature ingredients mix more smoothly, so I get a better batter texture and a softer cupcake.
Conclusion
These Funfetti Cupcakes are colorful, fluffy, and perfect for any celebration. I love making them from scratch because they taste fresh, soft, and full of homemade flavor, with plenty of sprinkles and a creamy buttercream finish
Soft, fluffy Funfetti cupcakes bursting with colorful sprinkles and topped with creamy vanilla buttercream. Perfect for birthdays and celebrations, these homemade treats are moist, tender, and full of classic vanilla-almond flavor.
Author:Amy
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:24 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 ½ cups (285g) granulated sugar
3 large eggs, at room temperature
½ cup (118ml) vegetable oil
1 tablespoon (15ml) vanilla extract
1 teaspoon (5ml) almond extract
¾ cup (180g) sour cream, at room temperature
2 3/4 cups (320g) all-purpose flour, sifted
2 teaspoons (7.5g) baking powder
½ teaspoon baking soda
1 teaspoon (5g) salt
1 cup (236 ml) buttermilk, at room temperature
1/3 cup sprinkles
1 ½ cups (339g) unsalted butter
5 ½ cups (715g) powdered sugar
2 teaspoons (10ml) vanilla extract
½ teaspoon almond extract (optional)
1 tablespoon (15ml) buttermilk
1 tablespoon (15ml) heavy whipping cream
Instructions
Preheat the oven to 350°F and line a cupcake pan with liners.
In a large bowl, mix sugar, oil, eggs, vanilla extract, and almond extract. Add sour cream and beat until smooth.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Add half the dry ingredients and half the buttermilk to the batter and mix lightly. Add remaining dry ingredients and buttermilk, mixing until combined.
Gently fold in sprinkles and scrape the bowl to ensure even mixing.
Divide batter evenly into liners, filling each about 2/3 full.
Bake for 14–16 minutes or until a toothpick inserted comes out clean. Cool completely.
For frosting, whip butter for 5–7 minutes until light and spreadable.
Add 2 cups powdered sugar and mix on low. Add extracts and mix again.
Add another 2 cups powdered sugar with buttermilk, beat on low, then increase speed and whip until fluffy.
Add remaining powdered sugar and heavy cream, mixing until smooth and fluffy.
Frost cooled cupcakes using a piping tip and garnish with sprinkles.
Notes
Use rainbow jimmies for best color retention.
Do not overmix sprinkles to prevent color bleeding.
Store at room temperature for 2 days or refrigerate up to 4 days.
Let refrigerated cupcakes come to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 2 months.
Substitute buttermilk with milk plus a splash of vinegar or lemon juice if needed.
