Funfetti Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Silicone spatula
- 1 Whisk
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
- 1 Piping bag (optional)
- 1 piping tip (optional)
Ingredients
- 1 1/2 cup all-purpose flour spooned and leveled
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract
- 1/2 cup whole milk at room temperature
- 1/3 cup sour cream at room temperature
- 1/2 cup rainbow jimmies sprinkles plus extra for topping
- 1 cup unsalted butter for frosting; softened to room temperature
- 3 cup powdered sugar for frosting; sifted
- 1 2–3 tablespoons heavy cream or milk for frosting
- 2 teaspoon vanilla extract for frosting
- 1/8 teaspoon fine salt for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl whisk together the milk and sour cream until smooth.
- Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
- Add half of the milk mixture and mix on low just until combined.
- Repeat with another third of the dry ingredients, then the remaining milk mixture, and finish with the last third of the dry ingredients, mixing gently after each addition.
- Fold the rainbow sprinkles into the batter with a spatula until just evenly distributed, avoiding overmixing.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Carefully remove the cupcakes from the tin and place them directly on the wire rack to cool completely, about 25 minutes.
- While the cupcakes cool, beat the softened butter for frosting in a large bowl on medium speed until creamy, about 1–2 minutes.
- Gradually add the powdered sugar to the butter, mixing on low at first, then increasing to medium until thick and smooth.
- Add the vanilla extract, salt, and 2 tablespoons of cream or milk, then beat on medium-high for 2–3 minutes until light and fluffy, adding more cream as needed for a pipeable consistency.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a tip, or prepare an offset spatula for spreading.
- Frost each cupcake with a generous swirl or layer of frosting.
- Immediately top the frosted cupcakes with extra rainbow sprinkles so they adhere to the frosting.
Notes
For best results, use jimmies-style sprinkles rather than nonpareils, since nonpareils can bleed color into the batter; make sure all cold ingredients (butter, eggs, milk, sour cream) are at room temperature to ensure a smooth, even crumb, and avoid overmixing once the flour is added to keep the cupcakes tender. If you live in a warm climate, chill the frosted cupcakes for 10–15 minutes to help set the frosting before serving, and store leftovers in an airtight container at cool room temperature for up to 2 days or in the fridge for slightly longer, bringing them back to room temperature before enjoying for the best texture and flavor.
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