Homemade Funfetti Cupcakes

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My homemade Funfetti cupcakes are super moist and topped with the fluffiest vanilla buttercream. These easy cupcakes taste even better than the box mix you loved as a kid.

Cupcakes are one of my favorite things to bake and of course eat. I've previously shared recipes like Smores cupcakes, nutella cupcakes, and cannoli cupcakes. These easy Funfetti cupcakes are another favorite. They are made from scratch and are SO much better than anything from a box. It's easier than you may think too. They're perfect for parties and birthdays and always sell out at bake sales.

 Why This Recipe Works: A Sprinkle of Food Science

• Sour Cream Doing Double Duty: Sour cream adds moisture and acid. This helps the cupcakes stay moist and tender for days.
• Butter Not Oil: Butter gives a richer flavor that literally melts in your mouth.
• Two Leavening Agents: Baking soda works immediately while baking powder is double acting. It works right away and then again with the heat of the oven for tall fluffy cupcakes.

 Ingredient Notes and Shopping Tips

• Flour: Measure by fluffing, spooning into a cup and leveling with a knife. Avoid dipping your cup into the flour cannister as you'll likely get too much leading to a dense dry cake.
• Baking Powder and Baking Soda: Replace every 6-12 months even if the date on the package is okay. They lose their effectiveness over time.
• Butter: Use unsalted butter if you have it so you can control the amount of salt in the recipe. A half a teaspoon was perfect for me (I used Aldi's store brand).
• Sour Cream & Milk: Use full fat for the best results
• Egg: Bring to room temp to help everything mix smoothly. Forgot? You can also place in a cup of warm (not hot) water for 5-10 minutes.
• Vanilla Extract: Use the good stuff not imitation here since it's our main flavor.
• Sprinkles: Use rod shaped jimmies not nonpareils which tend to bleed color.

Krystle's Tips: Steal My Culinary School Secrets

1. Don't Overmix: This will develop too much gluten leading to a tough rubbery cupcake. Mix just until the flour disappears.
2. Don't Over Fill: Fill only about two thirds of the way full to give them room to rise without spilling over.
3. Don't Over Bake: Bake until a tooth pick comes out with just a few moist crumbs. If it comes out completely clean it is likely overbaked and dry. 
4. Cool completely before frosting. 

More Cupcake Recipes

Maple Bacon Cupcakes Recipe

Easy Chocolate Peanut Butter Cupcakes

Easy Tiramisu Cupcakes

Margarita Cupcakes

Pineapple Upside Down Cupcakes

Coffee Cupcakes

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📖 Recipe

One Bowl Funfetti Cupcakes

Moist and tender cupcakes topped with fluffy vanilla buttercream.

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 Cupcakes

Calories: 538kcal

Author: Krystle Smith

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Ingredients

Cupcakes

• ▢ 1 ⅔ cups all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ cup 1 stick unsalted butter, melted
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ ¼ cup sour cream
• ▢ ¾ cup whole milk
• ▢ 2 teaspoons vanilla extract
• ▢ ½ cup rainbow sprinkles

Vanilla Buttercream

• ▢ ¾ cup unsalted butter softened to room temperature
• ▢ 3 cups confectioners' sugar
• ▢ ¼ cup heavy cream
• ▢ 2 teaspoons vanilla extract
• ▢ Pinch of salt

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Instructions

• Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners.
• Combine flour, baking soda, baking powder, and salt in a medium bowl.
• Melt better in a large microwave safe bowl. Whisk in sugar.
• Stir in egg, yogurt, milk, and vanilla.
• Gradually stir in flour mixture. Gently fold in sprinkles.
• Divide batter between 12 liners (Fill around ⅔ of the way full). Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the Frosting

• Beat softened butter for 3-4 minutes. No electric mixer? No problem, just use a wooden spoon.
• Stir in heavy cream, and vanilla. Gradually stir in confectioner's sugar until you reach your desired consistency.
• Spread or pipe frosting onto cupcakes. Top with additional sprinkles if desired.

Nutrition

Calories: 538kcal | Carbohydrates: 78g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 230mg | Potassium: 93mg | Fiber: 1g | Sugar: 53g | Vitamin A: 840IU | Calcium: 46mg | Iron: 2mg

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