These were my favorite cupcakes when I was a kid minus the chocolate frosting. I despised chocolate anything. Now chocolate holds the number 1 spot in my heart. I love making funfetti cupcakes, they’re so much FUN to make 🙂 My little niece is crazy about these. I decided to make these with a chocolate buttercream frosting because I already shared a confetti cake with a vanilla buttercream frosting. I have no idea why some people call it confetti and others funfetti. So I just take turns with it. Sometimes I call it funfetti and other times confetti. Let’s talk about the chocolate frosting. OH MY. I use this chocolate frosting for almost every chocolate cupcake and chocolate cake I make. It’s that good.
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 2/3 cup whole milk
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 cup rainbow sprinkles
- 1 1/2 sticks unsalted butter
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
Preheat oven to 350 degrees F.
In a large bowl, sift the all-purpose flour, baking soda, baking powder, salt, and set aside.
In a large separate bowl, combine the eggs, milk, sour cream, vegetable oil, and vanilla extract, set aside.
In a standing mixer, mix the butter and sugar until well combined.
Add the flour mixture and the wet ingredients to the butter mixture and mix until well incorporated.
Fold in the rainbow sprinkles.
Using an ice-cream scoop, scoop the batter evenly into your muffin tin and bake for 16-18 minutes.
To make the frosting, mix the butter for about 2 minutes or until smooth.
Add the unsweetened cocoa powder, powdered sugar, vanilla extract, milk, and mix on medium-high speed for about 3-4 minutes or until nice and fluffy. Use a piping bag or offset spatula to frost the cooled cupcakes and Enjoy!