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These soft and fluffy Funfetti Cupcakes with Almond Buttercream are such a fun treat! They’re easy to make and have sprinkles in every bite, making these indulgent treats colorful and fun!
Can’t get enough cake? You have to try this Strawberries and Cream Chocolate Cake and my favorite nostalgic treat – Yellow Cake with Chocolate Buttercream!
Funfetti Cupcakes with Almond Buttercream
Who doesn’t love funfetti cupcakes? There’s something about these cupcakes that takes me back to my childhood. I’ve always loved sprinkles and when the Mr. Softy truck would ride down my street, I would always get a vanilla cone with Jimmies! Perhaps that’s what it stems back to.
Anyway, back to the cupcakes! They’re really soft and fluffy. I love that there’s sprinkles in every bite too. This recipe is super simple and comes together very easily. No weird steps or anything. Also, that almond buttercream? It goes PERFECTLY with funfetti cake. A match made in heaven.
go shawty, it’s your birthday!
August is my birthday month. No, I’m not one of those people who celebrates their birthday all month – however, I do enjoy making my own birthday cake. I get a true sense of satisfaction.
So, when I made these funfetti cupcakes with almond buttercream, it was only right that I post them to my blog. It’s what I’ll be indulging in on my birthday. They’re so good, I hope that you’ll enjoy them too!
funfetti cupcakes with almond buttercream – Better than store bought?
Ummm Yeah! Perhaps I’m biased, but whenever something is made from scratch, it always tastes better than store bought. Especially baked goods!
These funfetti cupcakes are no different. They’re way better than store bought cupcakes. And 1000% better than the boxed cupcake mix. Best of all? They don’t take long to make at all and they always look so pretty with all of the colorful sprinkles on top.
is funfetti cake just vanilla cake with sprinkles?
In essence, yes. However, this vanilla cake is a bit lighter in flavor than a traditional vanilla/yellow cake. I went light on the vanilla extract so that the taste of the sprinkles would shine through.
The sprinkles give the vanilla cake a candy-like flavor that truly elevates the cake itself. It’s sweet but not overpowering and when paired with that almond buttercream? So so good!
how do you make funfetti cupcakes with almond buttercream?
Funfetti Cupcakes
Start by creaming together softened/room temperature butter and oil. Slowly add sugar, then the eggs (one at a time), and vanilla extract. Mix everything together for about 3 minutes.
Whisk together flour, baking powder, and salt and add to the wet ingredients. I used a flat spatula to fold the dry ingredients in, then added the milk and sour cream. Fold in the sprinkles and bake for about 18-22 minutes.
almond buttercream
The icing is even easier to make. Simply add room temperature salted butter to a stand mixer fitted with the whisk attachment. Beat on medium high for about a minute and then reduce the speed, slowly adding powdered sugar.
Then add a little pinch of salt, almond extract, and a few tablespoons of milk. TIP: Use less milk if you prefer a thicker buttercream. Conversely, use more if you want a looser texture.
more recipes you’ll love!
- Cotton Candy Ice Cream
- Spiced Pear and Almond Cake
- Almond Crumb Cake
- Brown Butter Coffee Cake with Cinnamon Swirl
- Confetti Bars
- Mixed Berry Trifles with Butter Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
This blog post for Funfetti Cupcakes with Almond Buttercream was made in partnership with Bob’s Red Mill! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn’t love their products, I would certainly mention it! Thanks for your continued support!
Funfetti Cupcakes with Almond Buttercream
Ingredients
- 3/4 cup Vegetable Oil
- 1/4 cup Butter, room temperature
- 1 3/4 cup Granulated Sugar
- 3 Eggs, room temperature
- 2 tbsps Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1 tsp Kosher Salt
- 2 tsps Baking Powder
- 1 1/4 cup Sour Cream
- 1/2 cup Milk
- 1/2 cup Sprinkles
Almond Buttercream
- 2 sticks Butter, room temperature (1 cup)
- 4 1/2 cups Powdered Sugar
- 2 tsps Almond Extract
- 5-6 tbsps Milk
- 1 tsp Kosher Salt
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners and set aside.
- Add softened/room temperature butter and oil to a large bowl and whisk together. Slowly add sugar, then eggs (one at a time), and vanilla extract. Mix everything together for 3 minutes.
- In a separate bowl, whisk together flour, baking powder, and salt and add to the wet ingredients. Then add in milk and sour cream and mix together. Fold in the sprinkles.
- Add about 1/4 cup of batter to each cupcake liner and bake for about 18-22 minutes, until a toothpick comes out clean. Allow cupcakes to cool completely before adding icing.
- While cupcakes are baking, make the almond butter cream. Add room temperature butter to a stand mixer fitted with the whisk attachment. Beat on medium high for about a minute and then reduce the speed, slowly adding powdered sugar.
- Then add salt, almond extract, and milk. TIP: Use less milk if you prefer a thicker buttercream. Conversely, use more if you want a looser texture.
- Once cupcakes are cooled, icing each cupcake with almond buttercream.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
