Why You’ll Love This Recipe
- Easy to Make: This recipe comes together quickly, making it perfect for both novice and experienced bakers.
- Moist and Fluffy Texture: The combination of sour cream and vegetable oil ensures a tender crumb that stays moist.
- Burst of Flavor: A hint of almond extract complements the vanilla base, adding depth to the flavor profile.
- Festive Appearance: The colorful sprinkles baked into the batter make these cupcakes visually appealing and fun.
Ingredients
- 1 1/4 cups all-purpose flour (160g)
- 1 cup granulated sugar (200g)
- 1 1/2 teaspoons baking powder (6g)
- 1/2 teaspoon fine salt (3g)
- 1/2 cup warm water (120ml)
- 1/2 cup sour cream, at room temperature (125g)
- 1/4 cup vegetable oil (55ml)
- 1 large egg, at room temperature (56g)
- 1 teaspoon vanilla extract (4ml)
- 1/2 teaspoon almond extract (optional) (2ml)
- 1/4 cup rainbow sprinkles (45g)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the warm water, sour cream, vegetable oil, egg, vanilla extract, and almond extract (if using) until smooth.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined, ensuring not to overmix.
- Add Sprinkles: Gently fold in the rainbow sprinkles, distributing them evenly throughout the batter.
- Fill the Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Place the muffin pan in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Yield: 12 cupcakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Additional Time: 5 minutes
- Total Time: 35 minutes
Variations
- Flavor Twist: Substitute the almond extract with lemon or coconut extract for a different flavor profile.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
- Dairy-Free Version: Use dairy-free sour cream and a plant-based milk alternative to make the recipe dairy-free.
- Vegan Adaptation: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based dairy substitutes.
Storage/Reheating
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Freezing: Place unfrosted cupcakes in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
- Reheating: To enjoy warm cupcakes, microwave unfrosted cupcakes for 10-15 seconds.
FAQs
How can I prevent the sprinkles from bleeding into the batter?
To minimize color bleeding, use “jimmies” (the longer sprinkles) and gently fold them into the batter just before baking. Avoid overmixing.
Can I use nonpareil sprinkles in this recipe?
Nonpareils (small, round sprinkles) tend to bleed color more easily and can affect the batter’s appearance. It’s best to use jimmies for this recipe.
How do I ensure my cupcakes are moist?
Incorporating sour cream and vegetable oil into the batter helps maintain moisture, resulting in tender cupcakes.
Can I make these cupcakes without almond extract?
Yes, the almond extract is optional. You can omit it or substitute it with another flavor extract of your choice.
What’s the best way to frost these cupcakes?
A classic vanilla buttercream pairs well with funfetti cupcakes. You can pipe or spread the frosting and add extra sprinkles on top for decoration.
How far in advance can I make these cupcakes?
You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day of serving for optimal freshness.
Can I double the recipe to make more cupcakes?
Yes, you can double the ingredients to yield
Print
Funfetti cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These moist and fluffy Funfetti Cupcakes are packed with colorful sprinkles and topped with creamy vanilla buttercream frosting. Perfect for birthdays, celebrations, or just because! Easy to make and absolutely delicious.
Ingredients
- 1 1/4 cups all-purpose flour (160g)
- 1 cup granulated sugar (200g)
- 1 1/2 teaspoons baking powder (6g)
- 1/2 teaspoon fine salt (3g)
- 1/2 cup warm water (120ml)
- 1/2 cup sour cream, at room temperature (125g)
- 1/4 cup vegetable oil (55ml)
- 1 large egg, at room temperature (56g)
- 1 teaspoon vanilla extract (4ml)
- 1/2 teaspoon almond extract (optional) (2ml)
- 1/4 cup rainbow sprinkles (45g)
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix warm water, sour cream, vegetable oil, egg, vanilla, and almond extract.
- Mix Wet and Dry: Gently stir wet ingredients into dry until just combined. Avoid overmixing.
- Fold in Sprinkles: Carefully fold in rainbow sprinkles for even distribution.
- Fill Liners: Spoon batter into cupcake liners, filling each about 2/3 full.
- Bake: Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use jimmies sprinkles to prevent color bleeding.
- Store unfrosted cupcakes in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.
- Freeze unfrosted cupcakes for up to 3 months in a freezer-safe container.
- Prep Time: 10 minutes
- Additional Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
