Small-Batch Funfetti Cupcakes

Hey guys! It’s time for a funfetti cupcake, right? It’s been a long couple of months, and I just think 5 cupcakes pretty much fits the bill right now. If you’ve got a little birthday coming up, or a little Friday night coming up, this recipe is the answer to your dessert questions. I’ve never met anyone who doesn’t love sprinkle cupcakes, and I don’t think I ever will.

This recipe is something I think we can all associate with birthday cakes from our childhood. I’ll eat a sprinkle cupcake at any moment if it’s available- honestly it’s a top level treat, let’s just be real. Let’s get to it!

How to Make Small-Batch Funfetti Cupcakes

This is a fairly unique cake recipe because you actually don’t do any traditional mixing for the batter. Instead, the recipe relies on not being over-mixed, and you just mix everything together at once to achieve that. It feels odd, but I urge you to not mix things separately, like creaming together the butter and sugar.

Instead, let’s throw everything into a medium bowl. That’s softened butter, sugar, one egg, vanilla extract, almond extract, sour cream, flour, baking powder, and salt. The combination of vanilla extract and almond extract gives it that classic birthday-cake flavor! Then, just beat everything together until you’ve got a thick batter, just a minute or two. Fold in the sprinkles.

Scoop the batter out into your lined cupcake tin. These take about 18-20 minutes to bake. Worst part about baking cake? You have to let it cool completely before frosting it. Speaking of frosting, this is a typical American buttercream, but with the addition of sour cream. It gives the frosting a little bit of tanginess and depth, and keeps it from being overly sweet, which is normal for this type of buttercream.

Top with sprinkles and enjoy! I hope this puts a little smile on your faces these days guys, it’s a good time to bake!

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Small-Batch Funfetti Cupcakes

Servings 5 cupcakes

Ingredients

For the Funfetti Cupcakes

• 1/4 cup softened butter
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 egg
• 2 tbs. sour cream
• 2/3 cup flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 tbs. rainbow sprinkles

For the Frosting:

• 1/4 cup softened butter
• 2 tbs. sour cream
• 1 1/2 cups powdered sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt

Instructions

For the Funfetti Cupcakes

1. Preheat your oven to 350 degrees, and line a muffin tin with 5 cupcake liners. Set aside. 

2. In a medium bowl, add the butter, sugar, vanilla extract, almond extract, egg, sour cream, flour, baking powder, and salt. In other words, all of the ingredients aside from the sprinkles. Beat together until the mixture is fully combine-this should only take a minute or so of beating with a hand mixer. You will have a thick batter. 

3. Fold in the sprinkles, and scoop the batter evenly into the 5 lined cupcake tins. Bake in your preheated oven for 18-20 minutes, or until a toothpick tester comes out clean. Cool completely before frosting. 

For the Frosting:

1. In a medium bowl, beat together the softened butter, sour cream, powdered sugar, vanilla extract, and salt until thick and smooth. Frost your cooled cupcakes as desired. Enjoy! 

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!