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Funfetti Cupcakes

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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.

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

  1. Preheat the oven to 350°F and line a cupcake pan with liners.
  2. In a large bowl, mix sugar, oil, eggs, vanilla extract, and almond extract. Add sour cream and beat until smooth.
  3. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  4. Add half the dry ingredients and half the buttermilk to the batter and mix lightly. Add remaining dry ingredients and buttermilk, mixing until combined.
  5. Gently fold in sprinkles and scrape the bowl to ensure even mixing.
  6. Divide batter evenly into liners, filling each about 2/3 full.
  7. Bake for 14–16 minutes or until a toothpick inserted comes out clean. Cool completely.
  8. For frosting, whip butter for 5–7 minutes until light and spreadable.
  9. Add 2 cups powdered sugar and mix on low. Add extracts and mix again.
  10. Add another 2 cups powdered sugar with buttermilk, beat on low, then increase speed and whip until fluffy.
  11. Add remaining powdered sugar and heavy cream, mixing until smooth and fluffy.
  12. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/funfetti-cupcakes/