Funfetti Cupcakes: 14 Colorful Delights for Every Celebration

Homemade Funfetti-style cupcakes loaded with rainbow sprinkles and topped with a lightly tangy vanilla cream cheese buttercream.

Scale

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, melted
1 cup (200g) granulated sugar
1 large egg, at room temperature
1/4 cup (60g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature
6 Tablespoons (60g) rainbow sprinkles (not nonpareils)
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
4 cups (480g) confectioners’ sugar
2 Tablespoons (30ml) heavy cream, half-and-half, or whole milk, at room temperature
1 and 1/2 teaspoons pure vanilla extract
salt, to taste
optional for garnish: rainbow sprinkles

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Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together. In a medium bowl, whisk the melted butter and sugar together. Refrigerate for 5 minutes.
Whisk in the egg, sour cream, and vanilla extract until combined, then whisk in the milk.
Pour the wet ingredients into the dry ingredients and whisk until the batter is mostly smooth. Fold in the sprinkles.
Pour/spoon the batter into the liners, filling only 3/4 full.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Beat the butter and cream cheese together until creamy. Add the confectioners’ sugar, heavy cream/milk, and vanilla extract. Beat until smooth.
Frost cooled cupcakes and top with sprinkles if using.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.