Name: Funfetti Cupcakes
Prep time: 30 min
Cook time: PT-498205H22M27S
Total time: PT-498205H22M27S
Cuisine: American
Ingredients: • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled); • 1 teaspoon baking powder; • 1/4 teaspoon baking soda; • 1/2 teaspoon salt; • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted; • 1 cup (200g) granulated sugar; • 1 large egg, at room temperature; • 1/4 cup (60g) sour cream or plain yogurt, at room temperature; • 2 teaspoons pure vanilla extract; • 3/4 cup (180ml) whole milk, at room temperature; • 6 Tablespoons (60g) rainbow sprinkles (not nonpareils); • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature; • 4 cups (480g) confectioners’ sugar; • 2 Tablespoons (30ml) heavy cream, half-and-half, or whole milk, at room temperature; • 1 and 1/2 teaspoons pure vanilla extract; • salt, to taste; • optional for garnish: rainbow sprinkles

Description

These delightful funfetti cupcakes are a burst of joy in every bite, packed with colorful sprinkles and crowned with a dreamy cream cheese frosting. They’re perfect for celebrations or just because you deserve a little everyday magic.

Ingredients

• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1/4 cup (60g) sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 3/4 cup (180ml) whole milk, at room temperature
• 6 Tablespoons (60g) rainbow sprinkles (not nonpareils)
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 2 Tablespoons (30ml) heavy cream, half-and-half, or whole milk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• salt, to taste
• optional for garnish: rainbow sprinkles

Instructions

1. Preheat oven to 350F (177C) and line muffin cups with liners.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk melted butter and sugar, then refrigerate for 5 minutes.
3. Stir the egg, sour cream, and vanilla into the butter mixture, followed by the milk.
4. Combine wet and dry ingredients until the batter is smooth, then gently fold in the sprinkles.
5. Fill cupcake liners 3/4 full and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
7. Beat softened butter and cream cheese until smooth for the frosting.
8. Add confectioners’ sugar, cream, vanilla, and salt, then beat until creamy. Adjust consistency as needed.
9. Frost the cooled cupcakes and add extra sprinkles for garnish.

Notes

Using room temperature eggs, sour cream, milk, butter, and cream cheese for the frosting is key to achieving a smooth, emulsified batter and lump-free frosting.

Overmixing the cake batter can develop the gluten in the flour too much, resulting in tough or dense cupcakes. Mix just until the ingredients are combined.

It’s vital that your cupcakes are entirely cooled before frosting. Warm cupcakes will melt the frosting, creating a messy situation.

If your frosting is too thick, add a tiny bit more cream or milk (1/2 teaspoon at a time). If it’s too thin, add more confectioners’ sugar, a tablespoon at a time, until it reaches your desired spreading or piping consistency.

Prep Time: 30 minutes
Cook Time: 20-22 minutes
Category: Desserts
Cuisine: American

Nutrition

Calories: N/A
Fat: N/A
Carbohydrates: N/A
Protein: N/A