{"id":"158f9b87-fb69-498d-83fb-c27a5cb2ed0c","url":"https://recipestripper.com/recipes/158f9b87-fb69-498d-83fb-c27a5cb2ed0c","source_url":"https://sallysbakingaddiction.com/easy-homemade-funfetti-cupcakes/","title":"Homemade Funfetti-Style Cupcakes","description":"Buttery, soft Funfetti-style cupcakes loaded with rainbow sprinkles and topped with a lightly tangy vanilla cream cheese buttercream. These easy homemade birthday cupcakes have classic nostalgic flavor and come together with a simple mixing method—perfect for parties, celebrations, or anytime you need sprinkles.","servings":14,"servings_text":"14","prep_time":"PT25M","cook_time":"PT20M","total_time":"PT3H","image_url":"https://sallysbakingaddiction.com/wp-content/uploads/2026/01/homemade-funfetti-cupcakes-vanilla-frosting-225x225.jpg","ingredients":[{"text":"1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)","item":"and 2/3 cups all-purpose flour","quantity":1,"preparation":"spooned & leveled","metric_alternate":{"quantity":209,"unit":"g"}},{"text":"1 teaspoon baking powder","item":"baking powder","quantity":1,"unit":"tsp"},{"text":"1/4 teaspoon baking soda","item":"baking soda","quantity":0.25,"unit":"tsp"},{"text":"1/2 teaspoon salt","item":"salt","quantity":0.5,"unit":"tsp"},{"text":"1/2 cup (8 Tbsp; 113g) unsalted butter, melted","item":"(8 Tbsp; 113g) unsalted butter","quantity":0.5,"unit":"cup","preparation":"melted"},{"text":"1 cup (200g) granulated sugar","item":"granulated sugar","quantity":1,"unit":"cup","metric_alternate":{"quantity":200,"unit":"g"}},{"text":"1 large egg, at room temperature","item":"large egg","quantity":1,"preparation":"at room temperature"},{"text":"1/4 cup (60g) sour cream or plain yogurt, at room temperature","item":"sour cream or plain yogurt","quantity":0.25,"unit":"cup","preparation":"at room temperature","metric_alternate":{"quantity":60,"unit":"g"}},{"text":"2 teaspoons pure vanilla extract","item":"pure vanilla extract","quantity":2,"unit":"tsp"},{"text":"3/4 cup (180ml) whole milk, at room temperature","item":"whole milk","quantity":0.75,"unit":"cup","preparation":"at room temperature","metric_alternate":{"quantity":180,"unit":"ml"}},{"text":"6 Tablespoons (60g) rainbow sprinkles (not nonpareils)","item":"rainbow sprinkles","quantity":6,"unit":"tbsp","preparation":"not nonpareils","metric_alternate":{"quantity":60,"unit":"g"}},{"text":"3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature","item":"(12 Tbsp; 170g) unsalted butter","quantity":0.75,"unit":"cup","preparation":"softened to room temperature"},{"text":"4 ounces (113g) full-fat brick cream cheese, softened to room temperature","item":"full-fat brick cream cheese","quantity":4,"unit":"oz","preparation":"softened to room temperature","metric_alternate":{"quantity":113,"unit":"g"}},{"text":"4 cups (480g) confectioners’ sugar","item":"confectioners’ sugar","quantity":4,"unit":"cup","metric_alternate":{"quantity":480,"unit":"g"}},{"text":"2 Tablespoons (30ml) heavy cream, half-and-half, or whole milk, at room temperature","item":"heavy cream, half-and-half, or whole milk","quantity":2,"unit":"tbsp","preparation":"at room temperature","metric_alternate":{"quantity":30,"unit":"ml"}},{"text":"1 and 1/2 teaspoons pure vanilla extract","item":"and 1/2 teaspoons pure vanilla extract","quantity":1},{"text":"salt, to taste","item":"salt","preparation":"to taste"},{"text":"optional for garnish: rainbow sprinkles","item":"optional for garnish: rainbow sprinkles"}],"instructions":[{"number":1,"text":"Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields 14 cupcakes, so line a second muffin pan with 2 cupcake liners, or bake in batches."},{"number":2,"text":"In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. The mixture will be gritty. Refrigerate for 5 minutes to cool and slightly thicken."},{"number":3,"text":"Whisk in the egg, sour cream, and vanilla extract until combined, then whisk in the milk."},{"number":4,"text":"Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. The batter should be creamy and mostly smooth; a few small lumps are OK. Fold in the sprinkles."},{"number":5,"text":"Pour/spoon the batter into the liners, filling only 3/4 full to avoid spilling over the sides. You should have enough batter for 14 cupcakes."},{"number":6,"text":"Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake."},{"number":7,"text":"Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating."},{"number":8,"text":"With a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until creamy and smooth, about 2 minutes. Add the confectioners’ sugar, heavy cream/milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if the frosting is too sweet. I always add 1/8 teaspoon. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick."},{"number":9,"text":"Frost cooled cupcakes and top with sprinkles, if using. You can swipe the frosting on with an icing knife or use a piping tip such as Ateco 826 or Wilton 1M."},{"number":10,"text":"Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. I recommend a cupcake carrier for storing and transporting decorated cupcakes."}],"date_published":"2026-10-29T23:49:25.31443+00:00","date_modified":"2026-10-29T23:49:25.31443+00:00"}