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RECIPE
15 INGREDIENTS9 STEPS30min

Rainbow Funfetti Cupcakes with Vanilla Buttercream

These rainbow funfetti cupcakes with vanilla buttercream are kid-friendly and great for any party. They will bring tons of color to any special occasion.
Rainbow Funfetti Cupcakes with Vanilla Buttercream Recipe | SideChef
These rainbow funfetti cupcakes with vanilla buttercream are kid-friendly and great for any party. They will bring tons of color to any special occasion.
Chelsweets
Chelsey White is the baker, blogger, and content creator behind Chelsweets! She is a self-taught cake decorator, who loves to share her tips and tricks as well as her tried and true recipes.
https://chelsweets.com
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Chelsweets
Chelsey White is the baker, blogger, and content creator behind Chelsweets! She is a self-taught cake decorator, who loves to share her tips and tricks as well as her tried and true recipes.
https://chelsweets.com
30min
Total Time
$0.96
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Funfetti Cupcakes

1 1/4 cups
1/2 Tbsp
Baking Powder
3/4 tsp
1/2 cup
Sour Cream , room temperature
1/4 cup
Vegetable Oil
1
Large Egg , room temperature
1/2 cup
Water
1/3 cup
Sprinkles

Vanilla Buttercream Frosting

1 cup
Unsalted Butter , room temperature
4 cups
Powdered Confectioners Sugar
1 pinch
1 Tbsp
Heavy Cream
or Whipping Cream
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Nutrition Per Serving

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CALORIES
489
FAT
22.6 g
PROTEIN
2.1 g
CARBS
67.2 g

Cooking Instructions

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Step 1
Begin by preheating the oven to 350 degrees F (180 degrees C).
Step 2
Add the All-Purpose Flour (1 1/4 cups) , Granulated Sugar (1 cup) , Baking Powder (1/2 Tbsp) , and Salt (3/4 tsp) to a large bowl, and gently combine with a large spoon.
Step 3
Next, add in the Water (1/2 cup) , Vanilla Extract (1 Tbsp) , Egg (1) , Vegetable Oil (1/4 cup) , and mix until the batter comes together. Add the Sour Cream (1/2 cup) , and gently stir until just combined.
Step 4
Gently fold in the Sprinkles (1/3 cup) .
Step 5
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.
Step 6
To make the Vanilla Buttercream, beat the Unsalted Butter (1 cup) on medium speed for 30 seconds with a paddle attachment, until smooth.
Step 7
Slowly add in the Powdered Confectioners Sugar (4 cups) , 1 cup at a time. Alternate with small splashes of Heavy Cream (1 Tbsp) .
Step 8
Once fully mixed, add in the Vanilla Extract (1/2 Tbsp) 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).
Step 9
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.
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Nutrition Per Serving
Calories
489
% Daily Value*
Fat
22.6 g
29%
Saturated Fat
15.6 g
78%
Trans Fat
0.0 g
--
Cholesterol
63.7 mg
21%
Carbohydrates
67.2 g
24%
Fiber
0.3 g
1%
Sugars
56.7 g
--
Protein
2.1 g
4%
Sodium
227.1 mg
10%
Vitamin D
0.1 µg
0%
Calcium
36.1 mg
3%
Iron
0.6 mg
3%
Potassium
23.1 mg
0%
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