These homemade Funfetti Cupcakes are the moist, light and fluffy and loaded with sprinkles. Ditch the cake mix, once you’ve made these easy Funfetti Cupcakes, you’ll never go back!
A few weeks ago, I started tweaking my moist vanilla cupcake recipe, looking for a lighter and fluffier version for my Funfetti Cupcakes.
After a few trials and errors, I am so happy to share my homemade Funfetti cupcakes with you!!
These cupcakes are fluffy, moist, and loaded with sprinkles. They have hints of buttermilk and a touch of almond extract. They’re frosted with a buttermilk frosting for the perfect combination of vanilla with a touch a tang.
A friend of mine that tried these cupcakes said the almond was unexpected but a nice surprise, they don’t usually think of almond when they think of funfetti.
The taste is subtle and used in combination with plenty of vanilla extract, but if you don’t like almond flavor at all, it can be omitted.
I believe that everybody can bake from scratch!
That is why I try to keep my cupcakes recipes as easy as possible. These Funfetti Cupcakes are no different. I also included a step by step video tutorial for you as well!
This recipe is made with oil so you don’t have to wait for the butter to come to room temperature or worry about whether or not you creamed it for long enough. Almost all my cupcake recipes are made this way!
An oil-based cupcake has a more tender crumb and when used in combination with the sour cream, it’s fluffy.
I topped these cupcakes with a variation of my perfect vanilla frosting. I added a touch of almond extract to the frosting, and then swapped out some of the heavy cream with buttermilk for a little tangy flavor.
Why do I use heavy cream in my frosting recipes? Not only does it cut down the sweetness, but it also helps incorporate air into the frosting when you are whipping it at a high speed. Lastly, it helps the frosting to be extra creamy. If you don’t have heavy whipping cream, then you can also use milk.
I believe that after you’ve tried these cupcake, you’ll ditch the box and never go back!
Helpful hints for these Funfetti Cupcakes
- Make sure the ingredients are well mixed, sometimes you need to use a spatula and turn the ingredients from the bottom of the bowl to the top, especially as you are scooping the batter into the cupcake pan
- Use a large cookie scoop so you fill your cupcake liners evenly, which means the cupcakes will bake more evenly as well.
- The best sprinkles for funfetti cupcakes are “jimmies”. If you use nonpareils (the little round balls), the colors will usually run or bleed into batter.
- For the frosting color, I used a drop of Americolor “teal”. A little bit goes a long way.
- I used my favorite Sweetapolita sprinkles to decorate these cupcakes
What can I use instead of sour cream?
Sour cream helps keeps these cupcakes very moist, and thus it cannot be omitted. I recommend substituting the sour cream with non-fat Greek Yogurt if you do not have sour cream.
Additional buttermilk is not a substitute for sour cream.
What can I do if I don’t have buttermilk?
Make a batch of homemade buttermilk. In a measuring cup, add 1 tablespoon of lemon juice or vinegar and then fill it up to 1 cup with milk. Let the milk sit for at least 5 minutes until it starts to look curdled on top.
I don’t like almond extract, can I leave it out?
Yes, simply omit it from the recipe.
Can I make this recipe as a cake?
Can I make these in advance?
Yes! You can make both the frosting and the cupcakes 1 day ahead of time and store in an airtight container- frosted or unfrosted. If you’re storing the frosting in an airtight container, you may want to rewhip it before frosting your cupcakes.
If you’d like to freeze these cupcakes, I recommend doing so unfrosted and thawing first in the fridge and then on the counter before frosting. Going from the freezer to the fridge and then the counter prevents excess moisture on top of the cupcakes.
Follow Beyond Frosting:
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
These homemade Funfetti Cupcakes are the moist, light and fluffy and loaded with sprinkles. Ditch the cake mix, one you’ve made these easy Funfetti Cupcakes, you’ll never go back!
For the cupcakes
- 1 ½ cups (285g) granulated sugar
- 3 large eggs
- ½ cup (118ml) vegetable oil
- 1 tablespoon (14.8ml) vanilla extract
- 1 teaspoon (5ml) almond extract
- ¾ cup (177ml) light sour cream
- 2 ½ cups (350g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5g) salt
- 1 cup (236 ml) buttermilk
- 1/3 cup sprinkles
For the frosting
- 1 ½ cups (340g) unsalted butter
- 5 ½ cups (715g) powdered sugar
- 2 teaspoons (10ml) vanilla extract
- ½ teaspoon almond extract (optional)
- 1 tablespoon (15ml) buttermilk
- 1 tablespoon (15ml) heavy whipping cream
- For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, vanilla and almond extract.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients: flour, baking powder, baking soda and salt. Add half the dry ingredients and half of the buttermilk and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients and buttermilk and beat until all of the ingredients are well combined.
- Mix in the sprinkles once the batter is well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- For the frosting: Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
- Add 2 cups of powdered sugar and mix on low speed until incorporated into butter then add the extracts and mix to combine. Beat for about 60 seconds.
- Next, add an additional 2 cups of powdered sugar and the buttermilk and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2-3 minutes.
- Add last 1 cup powdered sugar along with the heavy cream. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting. Use a large open star tip or 2D piping tip to frost these cupcakes. Garnish with sprinkles.
- Sour cream helps keeps these cupcakes very moist, and thus it cannot be omitted. I recommend substituting the sour cream with non-fat Greek Yogurt if you do not have sour cream.
- If you don’t have buttermilk, make a batch. In a measuring cup, add 1 tablespoon of lemon juice or vinegar and then fill it up to 1 cup with milk. Let the milk sit for at least 5 minutes until it starts to look curdled on top.
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