Sour Cream Funfetti Cupcakes
Serves 1235 mins prep45 mins cook
Let's bake today... and use sour cream to make these homemade Funfetti Cupcakes even more decadent! Instead of using the traditional boxed mix, we'll cream together butter, sour cream, sugar, eggs and pure vanilla extract then add unbleached all-purpose flour, baking powder, milk and rainbow sprinkles to the batter. Dollop them into a cupcake tin before baking for 20 minutes. Once cooled, we'll top them with tart Sour Cream Icing! These cupcakes are a sweet recipe for the weekend baker.
0 servings
What you need
cup sour cream
tbsp unsalted butter
cup granulated sugar
tsp vanilla extract
cup milk
cup unbleached flour
tsp baking powder
tsp kosher salt
cup powdered sugar
Instructions
Make the Cupcakes 1 Preheat oven to 350°F. Line a cupcake pan with cupcake liners, and spritz with nonstick cooking spray. Set aside. 2 In a large glass bowl, cream the sour cream, butter and sugar together. 3 Once the sour cream, butter and sugar are a smooth consistency, add the two eggs and the vanilla extract, mixing thoroughly. 4 Pour in the milk, and gently stir into the other wet ingredients until smooth. 5 In another bowl, sift together the flour, baking powder and salt. 6 Add the dry ingredients to the wet ingredients, stirring until just combined. 7 Stir the rainbow sprinkles into the batter, careful not to overmix. 8 Dollop the batter into the prepared cupcake liners. Fill 3/4 of the way full with a cookie scoop. 9 Bake the cupcakes for 22-28 minutes, or until tops are light brown and a toothpick comes out clean. Make the Sour Cream Frosting 1 While the cupcakes bake, measure out the sour cream, powdered sugar, vanilla and salt into a glass mixing bowl. 2 Using a hand mixer, whip the icing until combined, smooth and shiny. 3 When the cupcakes have cooled, decorate with the frosting, and enjoy!View original recipe
