Made from scratch funfetti cupcake recipe. Loaded with sprinkles and topped with fluffy American buttercream frosting. Cheerful and fun, perfect for any celebration and way better than any box mix!
Course Dessert
Keyword easy funfetti cupcakes, easy one bowl cupcakes, funfetti cupcakes
Servings 12cupcakes
Author Tasia ~ TwoSugarBugs
Ingredients
½ cupunsalted buttermelted and cooled
¾ cupgranulated sugar
¼ cupbrown sugarI prefer dark brown sugar
2largeeggs
1teaspoonpure vanilla extract
½ teaspoonpure almond extract
¼ teaspoonbutter flavored extract
½ cup milkI use 1%
¼ cupsour creamfull fat
1 ½ cupsall purpose flour
½ teaspoon baking powder
¼ teaspoonbaking soda
¼ teaspoonkosher salt
½ cupsprinklesuse the jimmies, nonpareils will bleed through the batter
FAVORITE AMERICAN BUTTERCREAM
½ cupunsalted butterroom temperature
2 cupspowdered sugar
½ teaspoonpure vanilla extract
½ teaspoonpure almond extract
2 tablespoonsheavy whipping cream
pinch of salt
Instructions
Melt your unsalted butter and set aside to cool.
Preheat your oven to 350°F. Prepare a 12 count muffin pan with cupcake liners. Set aside.
In a large bowl, whisk the two sugars, eggs, vanilla, almond and butter extracts, milk and sour cream until well combined. Add the cooled, melted butter and whisk again until well combined. You may have some small lumps of butter and that is okay.
Add the flour, baking powder, baking soda and salt on top of the wet ingredients. Using a fork, lightly whisk the dry ingredients together. Then using your whisk or a rubber spatula, gently mix the dry ingredients into the wet ingredients until barely combined. You want to be careful not to overmix the batter, which is quite thick.
Gently fold in the sprinkles.
Divide the batter evenly between the 12 cupcake liners. It's approximately ¼ cup of batter per cupcake, they should be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
Allow to cool completely before frosting.
FOR THE BUTTERCREAM
Using a stand mixer with the paddle attachment (or a hand-held mixer) beat the butter on medium-high until smooth and creamy.
Scrape down the sides of the bowl and add one cup of the powdered sugar. Mix on low until incorporated. Then add the remaining cup of powdered sugar, vanilla and almond extracts and heavy cream. Mix on low until fully incorporated.
Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed.
Add a pinch of salt if the frosting is too sweet.
You can also add food coloring, if desired.
Notes
I used a Wilton 2D to pipe the buttercream.Store leftovers covered in the refrigerator for up to one week. Cupcakes also freeze well for up to 2 months.