FUNFETTI CUPCAKES!!! If I could type that in giant 126 point font I would. It would be underlined, bolded, and italicized. Because, FUNFETTI cupcakes = love. Love = funfetti cupcakes. ❤
To me, funfetti is the chocolate chip cookie of cupcakes. Wait, what? Okay, hear me out. We all know that chocolate chip cookies are hands down the best cookies ever, right?! They are the cookies that reign supreme. Irresistible. Decadent. Everything you want in a cookie. Yep, that’s them.
And, just like it’s delicious counterpart, funfetti is yet another undeniably irresistible goodie. It’s moist, light, and filled with sprinkles. Oh, and did I say SPRINKLES?! Come on, it is THE definition of birthday cake. And bonus, it’s the cutest looking cake around!
John gives them two thumbs up. Sarge gives them two paws up. And Noners, well, he is still undecided. Oh well, ya can’t win them all.
Cake talk: these moist cupcakes get their incredible texture from three crucial ingredients: canola oil, sour cream, and water. This combination works together to create a remarkably delicious cake without the possibility of becoming dry. Also, almond extract is used alongside vanilla extract to give the batter the key funfetti flavor we all know and love. These festive funfetti cupcakes will be devoured in seconds!
These are my absolute favorite cupcakes! They are insanely moist, filled with sprinkles, and frosted with vanilla buttercream!
½ cup canola oil
1 & ¾ cups granulated sugar
3 eggs, room temperature
2 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup sour cream, full fat
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
¼ teaspoon salt
1 cup water
3/4 cup sprinkles (NOT non-pareil sprinkles)
1 cup (2 sticks) unsalted butter, softened to room temperature
4-5 tablespoons heavy whipping cream (see notes)
3-4 cups powdered sugar (see notes)
1 teaspoon vanilla extract
Pinch of salt, optional
-Preheat oven to 350°F. Line cupcake pans with liners. Set aside.
-Using an electric mixer, beat the oil, sugar, eggs, vanilla extract, and almond extract together until fully combined. Add in the sour cream and continue mixing until incorporated.
-Next, add the flour, baking powder, baking soda, salt, and water. Mix on low and then increase speed to medium until the batter is combined (do NOT OVERMIX!). Gently fold in sprinkles using a rubber spatula or spoon.
-Fill each cupcake liner with 3 tablespoons of batter. Bake for 16-18 minutes or until toothpick comes out clean. IMPORTANT: be sure to not overbake, otherwise you’ll end up with dry cupcakes!
-Allow to cool for 5 minutes before transferring to a cooling rack.
-Using an electric mixer, cream butter for one minute. Next, add cream and vanilla. With the mixer on low, slowly incorporate the powdered sugar (and optional salt). Increase speed to medium-high and beat until fluffy (1-2 minutes).
-Frost cupcakes once they are completely cooled. Add extra sprinkles on top if desired!
-If you are piping the frosting, you might want to double the frosting recipe depending on how high your swirls are.
-It is absolutely crucial that you don’t mix the batter more than necessary!