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
