Description

These moist and fluffy funfetti cupcakes are made from scratch and filled with rainbow sprinkles for a festive treat perfect for birthdays, holidays, or any time you need a little extra cheer. With a soft vanilla crumb and buttery frosting, they’re better than anything from a box—and simple enough for beginner bakers.

Ingredients

Scale

1½ cups (190g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick, 113g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
3 large egg whites, room temperature
½ cup (120g) sour cream, room temperature
½ cup (120ml) whole milk, room temperature
1½ teaspoons vanilla extract
⅓ cup rainbow jimmies sprinkles
Optional: frosting and more sprinkles for decorating

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy (2–3 minutes).
Add egg whites one at a time, mixing well after each. Add vanilla extract.
Mix in sour cream until fully combined.
Alternate adding flour mixture and milk, beginning and ending with the dry ingredients.
Gently fold in the sprinkles using a spatula.
Divide batter evenly into liners (about ⅔ full each).
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
Frost with your favorite buttercream and top with additional sprinkles.

Notes

For a fluffier texture, try substituting part of the all-purpose flour with cake flour.

Make sure all dairy ingredients are at room temperature for best mixing.

Avoid overmixing once the flour is added to prevent dense cupcakes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220