Homemade Funfetti Cupcakes Recipe
Funfetti Cupcakes are perfect for birthdays, special occasions, or just because! These quick and easy cupcakes with their colorful sprinkles and fluffy texture are the perfect way to add a splash of joy to any day.
Servings: 14 cupcakes
Ingredients
- 1¾ cups cake flour (188g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup salted butter, softened
- 1 cup granulated sugar (200g)
- 3 large egg whites, room temperature
- ½ cup sour cream, room temperature
- 2 teaspoons clear vanilla extract
- ½ cup milk, room temperature
- ½ cup rainbow sprinkles
Instructions
- Preheat oven to 350°F and line muffin pans with cupcake liners. Beat the butter and sugar on high speed in a stand mixer with a paddle attachment or using a handheld electric mixer for 3 minutes until creamy and light. Scrape the sides and bottom of the bowl using a rubber spatula.
- Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
- Next, whisk the flour, baking powder, baking soda, and salt together in a separate large bowl. Add to the batter, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
- With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
- Add the sprinkles and stir to combine.
- Fill each cupcake liner about ⅔ full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and transfer them onto a wire rack to cool completely before frosting.
- Add any frosting and decorations to the cupcakes that you desire, and serve.
Notes
Storage & Make Ahead
- Make Ahead: You can bake the cupcakes one day in advance and store them in an airtight container. They will last a few days longer if stored in the refrigerator, or even for up to 3 months if you freeze them. Frost them on the day of serving for the best taste and appearance.
- Store: Store frosted cupcakes at room temperature for up to 2 days. For longer storage, keep them in the refrigerator.
- Freeze: Freeze unfrosted cupcakes in a freezer-safe container or Ziploc bag for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.