Go Back

Funfetti Cupcakes

Serving Size 12 cupcakes

Ingredients

  • 1 1/4 cups all-purpose flour 160g
  • 1 cup granulated sugar 200g
  • 1 1/2 tsp baking powder 6g
  • 1/2 tsp fine salt 3g
  • 1/2 cup water warm (120ml)
  • 1/2 cup sour cream room temperature (125g)
  • 1/4 cup vegetable oil 55ml
  • 1 large egg room temperature (56g)
  • 1 tsp vanilla extract 4ml
  • 1/4 cup rainbow jimmies / long sprinkles 45g

Instructions

  • Begin by preheating the oven to 350°F/175°C. Place 12 cupcake liners in a muffin pan and set aside.
  • Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt to a large bowl. Whisk together until combined and set aside.
  • In a separate, large bowl, add 1/2 cup warm water, 1/2 cup sour cream, 1/4 cup vegetable oil, 1 egg, 1 tsp of vanilla extract, and 1/2 tsp of almond extract. Whisk together until combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined. The batter should be thin, but that's the way it's supposed to be! Gently fold in 1/4 cup of rainbow sprinkles.
  • Divide the cupcake batter evenly between the muffin liners, filling them about 3/4 of the way full. Bake for 20-22 minutes, or until a toothpick comes out with a few moist crumbs.
  • Let the cupcakes cool for 10 minutes, then move them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the cupcake pan into your freezer for about 30 minutes.