Funfetti cupcakes are white cake but with sprinkles added to the batter! Kids and adults love them. They are colorful, making them fun to eat and look at. My kids love topping all the cupcakes with the bright colorful sprinkles. My husband found a great recipe on Pinterest and made a Funfetti cake for his sister’s birthday. The guests were happy that the cake was so moist. I’ve since taken that recipe and made some adjustments to turn them into cupcakes. Make sure to check out my buttercream icing recipe to put on the cupcakes.
Once all ingredients are combined, scoop the batter in the cupcake holders.
Ingredients
Makes 24 cupcakes
- 2 sticks unsalted butter, softened to room temperature
- 2 cup granulated sugar
- 4 eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup sour cream
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher sea salt
- 1/2 cup buttermilk, room temperature
- 3/4 cup rainbow sprinkles
Instructions
Preheat oven to 350 degrees
- Using a handheld or stand mixer fitted with a paddle attachment beat the butter, sugar and extracts light and creamy, about 3-4 minutes. With mixing speed on low, add the eggs, beating after each addition. Mix in almond extract, vanilla extract, and sour cream.
- In a medium mixing bowl, mix the flour, baking soda, and salt.
- With mixing speed on low, alternate adding the dry ingredients with the buttermilk, taking care not to over mix. Using a rubber spatula, fold the sprinkles.
- Using a 1/4 cup or scoop place batter into cupcake holders. Bake 18-22 minutes. Place on rack to cool completely prior to icing.
Icing Recipe
Check out our delicious buttercream recipe here. Just top with sprinkles!
