Red, White & Blue Funfetti Cupcakes
Servings
12cupcakes
Servings
12cupcakes
Ingredients
For the cupcakes
For the buttercream
Instructions
For the cupcakes
  1. Preheat oven to 350F. Line muffin tin with paper liners or place paper baking cups onto a baking sheet. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large microwave-safe bowl, melt the butter. Whisk in the sugar (mixture will be gritty) then chill in the fridge for 2 minutes. Remove and stir in the egg, sour cream, milk and vanilla extract until combined. Gradually add in dry ingredients and stir until no lumps remain. Gently fold in the sprinkles, but don’t over mix because the colors will start to bleed. Divide evenly among cupcake liners (makes a dozen normal cupcakes or 9 with the larger baking cups).
  4. Bake for about 20 minutes (or more if they are larger), until a toothpick comes out clean. Let cool.
For the buttercream
  1. In the bowl of a standing mixer with the paddle attachment, beat the butter on medium speed for about 3 minutes until smooth and creamy. Turn off mixer and add powdered sugar, heavy cream, almond extract and salt. Mix on low for 1 minute, then increase the speed to medium-high and mix for an additional 2 – 3 minutes. Frost cooled cupcakes and sprinkle with additional red, white and blue sprinkles.