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!
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.
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!
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.
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!
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.
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.
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
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!
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