This easy Funfetti recipe makes exactly one dozen sprinkle-filled cupcakes. They are topped with vanilla buttercream, dressed in rainbow sprinkles, and ready for any happy occasion.This recipe was updated 3/24 to add a little sour cream to the batter. This helps the cupcakes retain their moisture over a few days of storage at room temperature.
Preheat oven to 350°F. Line a standard 12 capacity muffin pan with paper liners and set aside.
In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, whisk together flour, sugar, baking powder, and salt.
In a large measuring cup with a pour spout (4 cup capacity or larger) beat together eggs, oil, milk, sour cream and vanilla. Beat on medium speed until smooth, about 30 seconds. Scrape the bowl down with a spatula to make sure all the ingredients are incorporated. Fold in the sprinkles until just blended. To avoid sprinkles streaking the batter, do not over mix.
Fill each cup 3/4 full and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan about 5 minutes, then transfer to a wire rack to cool completely before frosting.
Vanilla Buttercream
In the bowl of an electric mixer fitted with a whisk attachment, mix together the butter and powdered sugar on low speed until the mixture is crumbly. Increase the speed to high and beat for 3 minutes. Add the vanilla extract and beat another minute until the icing is light and fluffy. If the buttercream is too stiff, add milk or heavy cream 1 tablespoon at a time until the mixture is of spreading or piping consistency (I used about 4 tablespoons of cream).
Spread or pipe icing evenly on cupcakes; add confetti sprinkles to each cupcake immediately after frosting. (I used a piping bag fitted with a jumbo star decorator tip for the cupcakes pictured.)
Notes
These cupcakes whip up quickly and the baked cakes are soft inside with a slightly crunchy cap.