Homemade Sour Cream Funfetti Cupcakes
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These Homemade Sour Cream Funfetti Cupcakes are even better than box cake mix and are so easy to make! Moist, perfectly sweet, tender, loaded with rainbow sprinkles and topped with a swirl with a sweetened sour cream frosting. Bake these for any occasion or birthday party!
If you love Funfetti try my Funfetti Pancakes, Funfetti Cookies, Funfetti Dip, and Funfetti Cheesecake Bites!
PIN Homemade Sour Cream Cupcakes to try later!
I have so much to say about Funfetti Cupcakes because I love them so much and they remind me of my childhood. The sprinkles bring the FUN in FUNFETTI. Who wouldn’t love a vanilla cupcake speckled with rainbow sprinkles?
These cupcakes are incredibly easy to make and are the perfect treat for any birthday celebration, occasion, or anytime you want to make something sweet, delicious, and colorful.
You only need a few simple kitchen staples to make these. I love how these cupcakes aren’t overly sweet and the sour cream balances out the sweetness. It adds the perfect amount of creaminess that makes these super soft and moist.
It’s time again for another fun blog hop that’s been hosted by Michaela from An Affair From the Heart. This freaky Friday round is a Spring edition and I was so happy I got to share this recipe from my friend, Erin from The Speckled Palate.
If you’re wondering how a blog hop works, each food blogger is secretly assigned to another food blogger and we select a spring-themed recipe from their blog, recreate it, photograph it, try it, and then share it with you all! I loved browsing through all of Erin’s blog because everything looked so delicious! We have very similar taste in food so it was fun going through all of her recipes and drink recipes.
Erin is also a wife and mom that loves creating easy recipes with simple and fresh ingredients. She also has a page on her blog dedicated to easy entertaining which is amazing for busy moms like us! Entertaining doesn’t have to be hard, time-consuming, or complicated thanks to Erin’s recipes and tips. If you didn’t already know, Erin is also the cookie queen and creator of the popular Sweetest Season Cookie Exchange which is a yearly virtual cookie exchange.
It was so difficult to pick just one recipe from her blog but I love all things Funfetti so it had to make these cupcakes. I was tempted to also make her Funfetti Cookies and Funffeti Ice Cream Sandwiches, yummm! I have a list of recipes I want to make from her blog like these Cinnamon Roll Pancakes, French Onion Bruschetta, Lemon Zucchini Bread, and Honey Butter Biscuits. Be sure to check them all out!
See all of our 2022 Freaky Friday Spring Edition Recipes
Hosted by – An Affair from the Heart
- An Affair from the Heart – Blueberry Lemon Pull-Apart Bread
- Aunt Bee’s Recipes – Baked Asparagus with Parmesan
- The Carefree Kitchen – Carrot Cake
- The Culinary Compass – Dunkaroo Dip Recipe
- Devour Dinner –Fruit Charcuterie Board
- Family Around the Table – Fresh Strawberry Milkshake
- Feast + West – Frozen Grasshopper Martini
- Home Cooked Harvest – Rocky Road Brownies
- Hostess at Heart – Honey Bun Cake
- Kathryn’s Kitchen Blog -Homemade Sour Cream Funfetti Cupcakes
- Off the Eaten Path – Beer Margarita Recipe
- The Speckled Palate – Brown Butter Chocolate Chip Cookies with Bourbon and Walnuts
- Sue Bee Homemaker – No Bake Strawberry Cheesecake Bites
- Take Two Tapas – Crab Dip
- The Wimpy Vegetarian – Texas Trash Dip Warm Bean Dip
INGREDIENTS
Flour: all-purpose flour or you could use whole wheat if you wanted to make these cupcakes on the healthier side.
Sugar: granulated sugar to add sweetness.
Baking powder + baking soda: makes these cupcakes rise and get puffy.
Salt: just a pinch to balance out the sweetness.
Sour Cream: balances out the sweetness. and makes these cupcakes super soft and moist.
Vanilla extract: enhances all of the flavors. Pure vanilla extract is always recommended when baking.
Eggs: adds richness and helps bind the ingredients together.
Milk: whole or low-fat milk can be used.
Sprinkles: the best part! I recommend using rainbow jimmies as opposed to the nonpareils because the color can come smear off in the batter.
HOW TO MAKE FUNFETTI CUPCAKES
THESE FUNFETTI CUPCAKES ARE
- Tender, moist, and so fluffy.
- Not too sweet thanks to the sour cream.
- so much better than box cake mix and is just as easy to make.
- Perfect for a birthday celebration, classroom parties, showers, graduation parties, or any occasion!
RECIPE TIPS & VARIATIONS
Make ahead: if you want to make these cupcakes ahead of time you can. Bake the cupcakes according to the recipe and let cool completely. Place them in an airtight container or large heavy-duty ziplock bag. Freeze for up to 3 weeks. You could also refrigerate for up to 5 days.
Sprinkles: you can add any color sprinkles for different holidays and occasions. Add red and green sprinkles for Christmas, black and orange sprinkles for Halloween.
Mini Cupcakes: make these into miniature cupcakes by baking them in a mini cupcake pan. Adjust the baking time to 15-20 minutes.
Frosting: you can use any of your favorite frostings for these cupcakes. Some of my favorites are Buttercream, Chocolate, or Strawberry!
LEFTOVERS AND STORAGE
Since the cupcakes have sour cream in the batter and in the frosting, you will need to store them in the refrigerator. Cupcakes tend to dry out when they are chilled, so be sure to place them in an airtight container so they are sealed.
Store for up to 4-5 days and let them sit out for at least 5 minutes to come to room temperature before eating for the best flavor and texture.
I don’t recommend freezing cupcakes with the frosting, however, you can freeze the baked cupcakes without the frosting for up to 3 months. When ready to frost, you can frost them frozen or you can let them thaw. Just be sure they are completely thawed before serving.
OTHER FUNFETTI RECIPES
- Funfetti Dip
- Funfetti Cake Mix Cookies
- Dunkaroo Funfetti Cheesecake Bites
- Frosted Funfetti Cookie Bars
CAN’T GET ENOUGH
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Homemade Funfetti Cupcakes
Ingredients
Funfetti Cupcakes
- 1/4 cup sour cream
- 4 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 whole large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup milk
- 2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoons kosher salt
- 1/2 cup rainbow sprinkles (jimmies)
Sour Cream Frosting
- 2 1/2 cups powdered sugar
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- pinch of kosher salt
Instructions
Funfetti Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners, and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, cream the sour cream, butter, and sugar together until smooth. Add the eggs and the vanilla extract, and mix until combined.
- Slowly pour in the milk, and gently stir into the other wet ingredients until smooth.
- In another mixing bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold the rainbow sprinkles into the batter- be sure not to overmix.
- Fill the batter into the prepared cupcake liners ¾ of the way full. Bake the cupcakes for 22-28 minutes, or until the tops are light golden brown and a toothpick comes out clean.
Sour Cream Frosting
- In a medium mixing bowl, add sour cream, powdered, sugar, vanilla extract, and salt. Use an electric hand mixing and whip until combined- a few minutes. The frosting should be smooth and shiny.
- Frost the cupcakes when they are cool and top with more rainbow sprinkles.
I am 100% a sprinkle fan!! These are so pretty and I love that they use sour cream, too! Sour cream just makes cakes so much tastier!!
Thank you for another beautiful and tasty recipe, Kathryn! So happy that you are a part of our group!
Thank you so much, Michaela! I’m happy to be a part of this amazing group, always! 🙂
I just loved that these cupcakes are from scratch. They’re perfect for any gathering and my granddaughter a ball helping me add sprinkles.
The sprinkles are the BEST part! So glad your granddaughter could help!
Sprinkles make me happy and I always add in a few extra! This recipe is spot on, love everything about it.
Thank you so very much, Rebecca!
These cupcakes are picture perfect! The sprinkles and sour cream frosting make them so extra. I’ll be making these with my daughter this weekend.
I so appreciate that! Thank you 🙂
These photos are SO fun! I can’t wait to make a batch of my own!
Thank you so much!!
These are SO FUN! I made them for a party over the weekend and everyone adored them. Thanks for sharing!
Love that! Thanks for trying my recipe 🙂
Sprinkles really do make everything more fun! I can’t wait to make these Funfetti cupcakes this weekend with my daughter. The sour cream frosting sounds amazing too!!
The sour cream frosting is so good! I hope you enjoy them:)
These are one of my all-time favorite recipes, and I am just tickled pink that you chose them because they’re SO GOOD. The combination of sour cream and sprinkles and cake is just so divine, right? In fact, you’re inspiring me that I should make them again because, well, it’s been a while and we can always celebrate something with funfetti!
All thanks to you for the amazing recipe, Erin! I couldn’t have picked a better recipe to make so thank you! I will be making these all of the time now 🙂
Sprinkles make everything better! And I love adding sour cream to baked goods. I adds such a great contrast to the sweetness!
Sprinkles are SO fun!
I am actually obsessed with these colorful cupcakes. I loved funfetti as a kid, but I might love it more now? So nostalgic and fun, and I can’t wait to make these soon!
They are even better when they are made from scratch! 😉
Who doesn’t love sprinkles?! These are so festive and perfect for so many occasions!
They really are!! 🙂
You are the queen of Funfetti! I absolutely adore your desserts and this one took the top spot on ones I need to try next. Thanks for such a great idea!
Thank you SO MUCH! I so appreciate that, and hope you get a chance to try these cupcakes 🙂
Funfetti is the best flavor cupcake and the cutest too! Love sprinkles!
I 100% agree with you!
I love everything about these! The only problem I had was trying to decide which sprinkles to use 🙂 SO I just added them all!
I love that idea! The more colorful, the better 🙂
I just finished making these for my nephew’s graduation party. The cupcakes are delicious and very tender. I used half all-purpose flour and half cake flour as I always do for cupcakes. The frosting, however, did not work. I think the proportions are off. I had to add probably a cup and a half more powdered sugar and a little butter before it was stiff enough to spread and even so it was too runny. It was still delicious and I’m looking forward to serving them. This recipe is a keeper with a few tweaks.
Just made these, the cupcake was good however the frosting was way to runny… I should have added way more powdered sugar maybe.
First time making cupcakes from scratch and the batter was to die for, best cake batter ever tasted by far BUT unfortunately didn’t get to enjoy them after baked as the suggested 22-28 minutes for cupcakes was waaay too long and they came out very over cooked. I’d suggest 14-18 minutes. Will try again though!
I’m sure the recipe is great. ♥️ I tried to make an adjustment by substituting the flour and baking soda with cake flour. The consistency came out too thick and did not rise, so I wouldn’t recommend it. Next time I would just add baking powder, even with the cake flour.