Description
Homemade Funfetti-Style Cupcakes
Ingredients
Scale
- 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
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields 14 cupcakes, so line a second muffin pan with 2 cupcake liners, or bake in batches.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. The mixture will be gritty. Refrigerate for 5 minutes to cool and slightly thicken.
- Whisk in the egg, sour cream, and vanilla extract until combined, then whisk in the milk.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. The batter should be creamy and mostly smooth; a few small lumps are OK. Fold in the sprinkles.
- Pour/spoon the batter into the liners, filling only 3/4 full to avoid spilling over the sides. You should have enough batter for 14 cupcakes.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake.
- Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until creamy and smooth, about 2 minutes. Add the confectioners’ sugar, heavy cream/milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if the frosting is too sweet. I always add 1/8 teaspoon. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick.
- Frost cooled cupcakes and top with sprinkles, if using. You can swipe the frosting on with an icing knife or use a piping tip such as Ateco 826 or Wilton 1M.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Use room temperature ingredients for best results.
- Do not over-mix the batter.
- Adjust frosting consistency as needed.
- Prep Time: 30 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg