Funfetti Cupcakes with Almond Buttercream
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!
Servings: 24 servings
Calories: 400kcal
Ingredients
- ¾ cup Vegetable Oil
- ¼ cup Butter, room temperature
- 1 ¾ cup Granulated Sugar
- 3 Eggs, room temperature
- 2 tbsps Vanilla Extract
- 2 ¾ cups All-Purpose Flour
- 1 tsp Kosher Salt
- 2 tsps Baking Powder
- 1 ¼ cup Sour Cream
- ½ cup Milk
- ½ cup Sprinkles
Almond Buttercream
- 2 sticks Butter, room temperature (1 cup)
- 4 ½ 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 ¼ 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
Calories: 400kcal