Homemade Funfetti Cupcakes
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!
Servings: 12 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
- 3-4 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.
Notes
Recipe adapted from: The Speckled Palate