Rainbow Funfetti Cupcakes with Vanilla Buttercream

Begin by preheating the oven to 350 degrees F (180 degrees C).

Add the All-Purpose Flour (1 1/4 cups), Granulated Sugar (1 cup), Baking Powder (1 tsp), and Salt (1/2 tsp) to a large bowl, and gently combine with a large spoon.

Next, add in the Water (1/2 cup), Vanilla Extract (1 Tbsp), Eggland's Best Classic Egg (1), Vegetable Oil (4 Tbsp), and mix until the batter comes together. Add the Sour Cream (1/2 cup), and gently stir until just combined.

Gently fold in the Sprinkles (1/3 cup).

Place cupcake liners in the pan. Fill the cupcake liners about 3-4 way full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into your freezer for about 30 minutes.

To make the Vanilla Buttercream, beat the Unsalted Butter (1 cup) on medium speed for 30 seconds with a paddle attachment, until smooth.

Slowly add in the Powdered Confectioners Sugar (4 cups), 1 cup at a time. Alternate with small splashes of Heavy Cream (1 Tbsp).

Once fully mixed, add in the Vanilla Extract (2 tsp) and Salt (1 pinch), and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (quarter cup at a time).

Place the buttercream in a piping bag fit with a Wilton 1M. Pipe a small buttercream rosette onto the fully cooled cupcakes, and dunk into a bowl of sprinkles. Top with a large swirl of vanilla buttercream. Sprinkle a few additional sprinkles on top of the swirl.