Easy Homemade Funfetti Cupcakes

5 from 1 rating

Easy Homemade Funfetti Cupcakes

Easy and best funfetti cupcakes recipe, homemade from scratch with simple ingredients. Topped off with creamy vanilla buttercream frosting. These confetti cupcakes are soft and moist and full of rainbow sprinkles.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 367kcal

Author: Abeer Rizvi

Ingredients

½ cup Water Warm but not boiling hot
¼ cup Oil
½ cup Sour cream Full fat, Room temperature
1 Egg Large, Room temperature
1.5 teaspoon Vanilla extract
¼ teaspoon Almond extract
1 ¼ cups All-purpose flour
1 cup Granulated sugar
1.5 teaspoon Baking powder
¼ cup Rainbow jimmies sprinkles
2 cups American buttercream frosting
3 tablespoon Additional sprinkles For decorating

Instructions

In a large mixing bowl, add water, oil, sour cream, egg, vanilla extract, almond extract and mix until smooth.
In another mixing bowl, whisk together flour, sugar, baking powder.
Add this dry ingredient mixture to the wet mixture and mix until just combined. Do not over-mix. A few lumps in the batter are completely fine.
Fold in the rainbow jimmie sprinkles very gently with a spatula until evenly distributed.
Pour batter in cupcake liners.
Bake at 350 degrees F for 18-20 minutes or until an inserted toothpick in the center comes out clean.
Allow the cupcakes to cool completely to room temperature.
While the cupcakes are baking and cooling, prepare the frosting.
Fill a piping bag with buttercream and attach Wilton tip 1M (large star tip) and pipe a swirl on top of each cupcake.
Toss some sprinkles on top for decoration. Enjoy.

Notes

Please note that this recipe makes 11 cupcakes and not 12 cupcakes like most other recipes.
All ingredients should be at room temperature.
Do not vigorously mix the batter once sprinkles have been incorporated because that would cause the colors to bleed.
Do not replace oil with butter because using butter yields a denser cupcake.
Do not over-bake cupcakes because that would make them dry and crumbly.
Use a cupcake scoop or measuring cup to measure out equal quantities of batter into in each liner. This will ensure that each cupcake rises evenly and looks the same upon baking.
Please make sure your baking powder is not expired and fresh because that would cause issues with these cupcakes rising properly.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Read additional tips and variations above.

Nutrition