Description
I knew this funfetti cupcake recipe was close behind after I released my funfetti cake recipe. Funfetti is still my all-time favorite flavor, as I’ve already stated.
Ingredients
Ingredients
Funfetti Cupcakes
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1 1/4 cup all-purpose flour (160g)
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1 cup granulated sugar (200g)
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1 1/2 tsp baking powder (6g)
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1/2 tsp fine salt (3g)
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1/2 cup water (120ml)
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1/4 cup vegetable oil (60ml)
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1 large egg, room temperature (56g)
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1 tsp vanilla extract (4ml)
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1/2 tsp almond extract (2ml)
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1/2 cup sour cream, room temperature (120g)
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1/3 cup rainbow jimmies / long sprinkles (60g)
Vanilla Buttercream Frosting
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1/2 cup or 1 stick unsalted butter, room temperature (113g)
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1/4 tsp fine salt (2g)
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1 tsp vanilla extract (4ml)
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1 3/4 cups powdered sugar (220g)
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1 Tbsp heavy cream or milk, room temperature (15ml)
Instructions
Cupcakes in fun colors
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Set the oven’s temperature to 350°F/175°C to begin. A muffin pan should have 12 cupcake liners in it. Set away.
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In a large bowl, combine 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt. Mix everything together by whisking.
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Then combine the dry ingredients with 1/2 cup water, 1/4 cup vegetable oil, 1 egg, 1 tsp vanilla extract, and 1/2 tsp almond extract. Mix just enough to combine and smooth out the batter.
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Gently whisk in 1/2 cup of sour cream until just blended.
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The sprinkles should be gently incorporated.
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About 3/4 of the way up the cupcake liners, pour the batter. Baking should last 19 to 21 minutes, or until a toothpick is clean.
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The cupcakes should cool for five minutes before being transferred to a wire rack to complete cooling. Put the muffin pan in the freezer for about 30 minutes to hasten the cooling process.
Buttercream Vanilla
- With a whisk attachment or hand mixer, blend 1/2 cup butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt for 30 seconds at medium speed.
- Add 1 3/4 cups of powdered sugar gradually in two portions. To make it easier to mix, add 1 Tbsp of heavy cream or milk halfway through.
- To make the frosting nice and fluffy, mix on medium-high speed for a few minutes after the ingredients have been properly mixed.
- Increase the amount of cream in the frosting if it is too thick (1 Tablespoon at a time). Add more powdered sugar if the frosting is too thin (quarter of a cup at a time).
- Large swirls of buttercream should be piped onto the completely cooled cupcakes using a piping bag fitted with your preferred frosting tip.
- Enjoy after any preferred garnishes!
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 556kcal
- Sugar: 57g
- Sodium: 228mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 44mg
Keywords: Funfetti Cupcake Recipe