Sour Cream Funfetti Cupcakes

Let's whip up homemade Sour Cream Funfetti Cupcakes today! These sprinkle cupcakes are the perfect dessert for a party or any get together and are easy to make from scratch (without the box mix.) All you need are a handful of pantry ingredients, rainbow sprinkles and a few chilled goods to make the BEST Confetti Cupcakes!

Prep Time 10

Cook Time 20

Total Time 30

Servings large cupcakes

Calories 354kcal

Ingredients

Funfetti Cupcakes

¼ cup sour cream
4 tablespoon unsalted butter softened
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
¾ cup milk
2 cups all-purpose flour (240g)
1 ¾ teaspoons baking powder
½ teaspoon kosher salt
½ cup rainbow sprinkles

Sour Cream Frosting

2 ½ cups powdered sugar
½ cup sour cream
1 teaspoon pure vanilla extract
A pinch of kosher salt

Instructions

Make the Cupcakes

Preheat oven to 350°F. Line a cupcake pan with cupcake liners, and spritz with nonstick cooking spray. Set aside.
In a large glass bowl, cream the sour cream, butter and sugar together.
Once the sour cream, butter and sugar are a smooth consistency, add the two eggs and the vanilla extract, mixing thoroughly.
Pour in the milk, and gently stir into the other wet ingredients until smooth.
In another bowl, sift together the flour, baking powder and salt.
Add the dry ingredients to the wet ingredients, stirring until just combined.
Stir the rainbow sprinkles into the batter, careful not to overmix.
Dollop the batter into the prepared cupcake liners. Fill ¾ of the way full with a cookie scoop.
Bake the cupcakes for 22-28 minutes, or until tops are light brown and a toothpick comes out clean.

Make the Sour Cream Frosting

While the cupcakes bake, measure out the sour cream, powdered sugar, vanilla and salt into a glass mixing bowl.
Using a hand mixer, whip the icing until combined, smooth and shiny.
When the cupcakes have cooled, decorate with the frosting, and enjoy!

Nutrition