The best Funfetti cupcake recipe! Made from scratch with simple ingredients, these funfetti cupcakes are moist with a perfect crumb. Ditch boxed mixes and make these homemade funfetti cupcakes instead.
Line two standard muffin pans with liners and lightly grease each liner with cooking spray, set aside.
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar for 1 minute.
Add eggs and vanilla and beat until combined.
Add sour cream, milk and canola oil and stir until combined.
Add dry ingredients to the wet ingredients and stir until the batter is smooth.
Fold in sprinkles.
Fill each cupcake liner with ¼ cup batter.
Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan, then transfer the to a wire cooling rack to cool completely.
Once cool, frost and serve.
Video
Notes
Ingredients & Substitutions
All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
Salted butter. Unsalted butter works well too.
Granulated sugar. I suggest regular white sugar or organic cane sugar for the best results.
Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
Whole milk. You could substitute 2% milk but nothing with a lower fat content. Also heavy cream or half and half.
Canola oil. Oil keeps these cupcakes moist. You can substitute equal amounts of melted butter or another neutral oil if desired.
Vanilla extract. vanilla bean paste or fresh vanilla beans can be used in place of the extract.
Sprinkles. Make sure to use Jimmies for the best result. I prefer to use sprinkles that are made without artificial food dyes.
StoreStore these homemade funfetti cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Serve at room temperature. FreezeLet the cupcakes cool completely, then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you're ready to frost and serve. Thaw them at room temperature (do not microwave or heat in the oven).