Funfetti-Style Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, and use a second pan or batches for 14 cupcakes total.
2. Whisk the flour, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk the melted butter and sugar, then rest 5 minutes to cool and thicken slightly.
3. Whisk in the egg, sour cream and vanilla, then whisk in the milk.
4. Pour the wet mixture into the dry and whisk until mostly smooth with a few small lumps. Fold in the sprinkles.
5. Fill the liners three-quarters full.
6. Bake for 20-22 minutes, until a toothpick in the centre comes out clean. Do not overbake.
7. Cool in the pan for 10 minutes, then move to a wire rack and cool completely before decorating.
8. Beat the softened butter and cream cheese on medium-high speed for about 2 minutes until smooth. Add the confectioners' sugar, cream or milk and vanilla, beat on low for 30 seconds, then on medium-high for 2 minutes.
9. Adjust the frosting: add a pinch of salt if too sweet; add up to 1/2 cup more confectioners' sugar if too thin, or cream or milk one tablespoon at a time if too thick.
10. Frost the cooled cupcakes and top with sprinkles if desired.
11. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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