Light and fluffy vanilla cupcakes studded with sprinkles then topped off with vanilla buttercream frosting and more sprinkles make these the perfect Funfetti Cupcakes.
I haven't baked in about a week and I was itching to get into the kitchen. After speaking to my husband I decided to make cupcakes. My problem was I had no idea what type of cupcakes to make. I have about 50 recipes on my blog but I wanted something new and different.
I went on Pinterest and was looking through photos when I came across Funfetti Cupcakes. I happen to have an addiction to sprinkles and have a cupboard full of half full sprinkle jars. I thought making these cupcakes would be the perfect excuse to use up some of my extra sprinkles.
I looked on my blog and was shocked to find that I've never made Funfetti Cupcakes from scratch. I have several Funfetti cookie recipes, a Funfetti cake bite recipe, Funfetti donuts, and even Funfetti ice cream but not a single Funfetti cupcake recipe so I was immediately sold on the idea.
I went to the pantry and grabbed several bags of sprinkles. Then I combined them in a medium sized bowl and shook it. While there were plenty of colors in there they looked a little dull so I added in a few neon sprinkles which ended up brightening up the whole bunch.
The cupcakes were a little different from my traditional cupcake recipe. There wasn't much butter in them but instead there was a lot of sour cream. The sugar to flour ratio was almost the same. I was concerned that the cupcakes might be too light and fluffy.
I whipped up a batch and put them in the oven. When I pulled them out I removed them from the pan and they were really light. In hindsight I would have waited about 15 minutes before removing them from the pan to cool on the wire rack.
However, the texture actually improved as they cooled. While they still tasted light and fluffy they were more solid then I first thought. The consistency was fine and the flavor was spot on. There was plenty of vanilla and lots of sprinkles!
I ended up decorating these in two different ways. Half of the cupcakes I simply put a buttercream swirl on top of and covered it with sprinkles. The other half I made a buttercream ring around the outer edge and covered that with sprinkles then I put a mini buttercream swirl and added just a few sprinkles. They looked really pretty that way and had the perfect amount of frosting and sprinkles.
These would be a really fun cupcake to make for a birthday party or a holiday gathering. You could switch it up for different holidays but only using the colors of that holiday like red and green for Christmas or orange and black for Halloween.
For the cupcakes:
- 1 ¼ c. flour
- 2 t. baking powder
- 1 t. salt
- 4 T. butter
- ½ c. sour cream
- 1 c. sugar
- 1 egg
- 1 T. vanilla
- ½ c. milk
- ¼ c. rainbow sprinkles and jimmies
For the frosting:
- 2 sticks butter, softened
- 3-4 c. powdered sugar
- 2 T. milk
- 1 t. vanilla
- ⅓ c. rainbow sprinkles and jimmies
- Preheat the oven to 350 degrees. Place 12 cupcake liners in a muffin tin.
- In a medium bowl combine the flour, baking powder, and salt.
- In a large bowl cream together the butter, sour cream, and sugar. Add in the egg and vanilla and mix well.
- Add half the flour mixture to the butter mixture and mix well.
- Add the milk to the butter mixture and mix until well combined.
- Add the remaining flour mixture and mix until combined. Gently stir in the sprinkles.
- Divide the batter between the muffin cups filling each one ¾ of the way full.
- Bake for 20 minutes.
- Remove from oven and allow to cool 10 minutes before removing the cupcakes from the muffin tin and cooling completely on a wire rack.
- To make the frosting place the butter in a bowl and beat with a mixer until creamy.
- Add in the powdered sugar a half cup at a time, mixing after each addition, until desired consistency is reached.
- Mix in the milk and vanilla and beat on medium high for 2 minutes. Add additional powdered sugar if needed.
- To decorate the simple way place the frosting in a piping bag with a star tip and put a large swirl on each one. Sprinkle with the sprinkles.
- To decorate the other way place ¼ of the frosting in a zip top baggie and cut ½ inch off the end. Pipe a ring around the outer edge of each cupcake and dip into sprinkles.
- Place the rest of the frosting in a piping bag with a star tip and pipe a swirl into the middle of each cupcake and top with a few more sprinkles.
Recipe adapted from Chelsweets
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