Funfetti Cupcakes

This insanely simple funfetti cupcake recipe comes together in one bowl and makes super moist, fluffy cupcakes with a vanilla buttercream frosting. The rainbow sprinkles give it the classic confetti look that’s always a hit for birthdays and celebrations.

Cook time: 35 minutes

Yield: 12 cupcakes (or about 40 mini cupcakes)

Ingredients

Cupcake Ingredients

• 1 1/4 cup all-purpose flour (160 grams)
• 1 cup sugar (200 grams)
• 1 1/2 teaspoon baking powder (6 grams)
• 1/2 teaspoon salt (3 grams)
• 1/2 cup water (118 grams)
• 1 teaspoon vanilla extract (4 grams)
• 1 teaspoon almond extract (4 grams)
• 1 large egg, room temperature (57 grams)
• 1/4 cup vegetable oil (56 grams)
• 1/2 cup sour cream, room temperature (128 grams)
• 1/3 cup rainbow jimmies / long sprinkles (60 grams)

Vanilla Frosting Ingredients

• 1/2 cup unsalted butter, room temperature (113 grams)
• 1 3/4 cups powdered sugar (220 grams)
• 1 tablespoon heavy cream (15 grams)
• 1/4 teaspoon salt (2 grams)
• 1 teaspoon vanilla extract (4 grams)
• 1/2 teaspoon almond extract (4 grams)

Directions

Cupcake Directions

1. Preheat oven to 350°F. Line cupcake tray with liners.
2. Add flour, sugar, baking powder, and salt to large bowl, stir to combine.
3. Add water, vanilla extract, almond extract, egg, and vegetable oil to dry ingredients. Mix until batter is smooth.
4. Add sour cream, stir until just combined.
5. Fold in rainbow sprimkles.
6. Fill cupcake liners 3/4 full. Bake for 19-20 minutes, or until toothpick comes out clean.
7. Allow to cool fully before frosting.

Frosting Directions

1. Beat butter on medium spead until smooth, 30 seconds.
2. Add powdered sugar in two installments, alternate with heavy cream.
3. Once fully mixed, add vanilla extract, almond extract, and salt. Beat on low until fully incorporated, then mix on medium high for several minutes to make frosting fluffy.
4. If frosting is too thick add additional cream. If too thin, add powdered sugar.
5. Place frosting in a piping bag, and pipe swirls onto the cooled cupcakes.

Notes

• This recipe can also be used to make mini cupcakes! This recipe makes about 40 mini cupcakes, which only need to bake for 10-12 minutes.
• These cupcakes last at room temperature for up to 2 days if stored in an airtight container (unfrosted), or in the freezer for up to 3 months.
• If you freeze them, transfer them to the fridge the day before you plan to frost them and bring them to room temperature (minimizes condensation).
• The frosting can be adjusted for consistency by adding more cream if too thick or more powdered sugar if too thin.