Funfetti Cupcakes
These Funfetti Cupcakes are soft, fluffy, and packed with colorful rainbow sprinkles, then topped with a creamy cream cheese buttercream. Made completely from scratch with simple pantry ingredients, they're perfect for birthdays, celebrations, or anytime you're craving a classic bakery-style funfetti cupcake.
Servings 14 cupcakes
Calories 500kcal
Ingredients
Funfetti Cupcakes
- 1½ cups all-purpose flour 191g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup unsalted butter, room temperature 56g
- ¼ cup vegetable oil 60ml
- 1 cup granulated sugar 200g
- 3 large eggs room temperature
- 2 tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup sour cream room temperature
- 1 cup milk room temperature
- ½ cup rainbow jimmies sprinkles 80g
Cream Cheese Frosting
- 1½ cups unsalted butter softened
- 8 oz cream cheese softened
- 2 tsp vanilla extract
- 5½-6 cups powdered sugar sifted, 687-750g)
- 2-3 tbsp heavy cream
Instructions
Funfetti Cupcakes
- Preheat the oven to 350°F and line 14 cupcake wells with cupcake liners. Or 6 jumbo cupcakes.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the butter for about 30 seconds. Add the vegetable oil and granulated sugar, then mix on medium speed for about 2 minutes until light and fluffy. Scrape the sides and bottom of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla and almond extract, if using, and mix until incorporated.
- Add the sour cream and mix to combine.
- Add half of the dry ingredients and mix on low speed until almost combined.
- Pour in the milk and mix.
- Add the remaining dry ingredients and stir just until incorporated.
- Fold the rainbow sprinkles into the batter with a spatula, using just a few folds to avoid the colors bleeding.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 16–19 minutes for regular cupcakes. Begin checking around the 15-minute mark. The cupcakes are done when the tops spring back lightly when touched or a toothpick inserted in the center comes out clean. Jumbo cupcakes can take from 22 to 28 minutes to bake.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
Cream Cheese Buttercream
- Beat the butter on medium speed for about 3 minutes until very light, fluffy, and pale in color.
- Add the cream cheese and mix on medium-low speed just until smooth and fully incorporated. Avoid overmixing once the cream cheese has been added.
- Add the vanilla and salt.
- Gradually add the powdered sugar, about ½ cup at a time, mixing on low speed after each addition.
- Once all of the powdered sugar has been incorporated, increase the speed to medium-high and beat for about 2 minutes until smooth and fluffy.
- If needed, add the heavy cream one tablespoon at a time until the frosting reaches a silky, pipeable consistency.
- Assembly
- Transfer the frosting to a piping bag fitted with your favorite decorating tip. Pipe generous swirls onto each cooled cupcake.
- Finish with extra rainbow jimmies sprinkles.
Notes
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 20–30 minutes before serving for the best texture.
Sprinkles: Use rainbow jimmies, not nonpareils. Nonpareils tend to bleed into the batter, creating streaks of color.
Almond Extract: Even a small amount gives these cupcakes that classic bakery birthday cake flavor.
Butter: Make sure both the butter and cream cheese are at room temperature before making the frosting to ensure a smooth texture.
Pan: I used a pan called Monfish for jumbo muffins.
Nutrition
Serving: 1 cupcake | Calories: 500kcal