Description
These Funfetti Cupcakes are delightfully fluffy, moist, and packed with colorful sprinkles. Featuring a tender crumb and topped with a smooth, creamy cream cheese frosting, they are perfect for birthdays, potlucks, or any joyful celebration.
Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (127 grams) all-purpose flour
- 1 cup (113 grams) cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ cup (120 grams) full-fat sour cream, at room temperature
- ½ cup (119 grams) buttermilk, at room temperature
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (38 grams) lightly packed light brown sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional; or use more vanilla)
- ¼ cup + 2 tablespoons (72 grams) rainbow sprinkles, plus more for decoration
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 4 ounces full-fat cream cheese, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon fine sea salt
- 4 cups (500 grams) powdered sugar, sifted
- Splash of heavy cream or full-fat milk, as needed
Instructions
1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners and set aside.
2. In a microwave-safe bowl, heat the butter in 30-second intervals until fully melted but still warm. Set aside to cool slightly.
3. In a medium bowl, whisk together all-purpose flour, sifted cake flour, baking powder, baking soda, and sea salt.
4. In a small bowl, gently whisk the sour cream and buttermilk until blended. Set aside.
5. Using a stand mixer with a paddle attachment, beat the cooled melted butter with granulated and brown sugars on medium speed for 2 minutes until light and creamy.
6. Add eggs one at a time, mixing on medium-low after each addition just until combined. Scrape down the sides, then mix in vanilla and almond extract, beating on medium-high for about 3 minutes until fluffy.
7. Add half the sour cream/buttermilk mixture followed by half the flour mixture, mixing on medium-low just until combined. Repeat with remaining wet and dry ingredients. Do not overmix.
8. Using a spatula, gently fold in the rainbow sprinkles until evenly distributed.
9. Scoop batter into cupcake liners, filling each about two-thirds full.
10. Bake for approximately 16 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
11. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
12. While cupcakes bake, beat butter and cream cheese in a stand mixer on medium-high until smooth and creamy, about 3 minutes.
13. Scrape down the bowl and add vanilla and salt, mixing until just combined.
14. Gradually add sifted powdered sugar, one cup at a time, beating on medium-high and scraping sides regularly until fluffy.
15. Add a splash of cream or milk for desired texture, or more powdered sugar for a stiffer consistency.
16. Frost cooled cupcakes using a piping bag or spatula, and top with additional rainbow sprinkles.
17. Store at room temperature in an airtight container for up to 1 day or refrigerate up to 3 days. Bring to room temperature before serving.
Notes
Do not overmix the batter to maintain a tender crumb. Ensure all dairy and eggs are at room temperature for best results. Gently fold in sprinkles to avoid color bleeding. Allow cupcakes to cool completely before frosting. Adjust frosting consistency to suit your decoration method.
Nutrition
- Serving Size: 1 cupcake