CONFETTI CUPCAKES

THE BEST EVER

EASY & FROM SCRATCH!

with marshmallow buttercream

YOU'LL LOVE THESE FUNFETTI CUPCAKES!

- They taste like the box mix...but so much better! - The marshmallow frosting is fluffy and delicious. - The recipe is simple, fluffy, & quick to make!

INGREDIENTS YOU'LL NEED

- flour - baking powder - salt - sour cream - milk - butter - sugar - imitation vanilla - eggs - canola oil - rainbow sprinkles - marshmallow fluff - powdered sugar

01 WET INGREDIENTS

1. First, whisk together the flour, baking powder, & salt. Set aside. 2. Cream the butter & sugar until fluffy. 3. Add the eggs, vanilla, & oil.

02 DRY INGREDIENTS

1. Add half of the flour followed by half of the sour cream & milk. 2. Repeat with remaining ingredients. 3. Gently fold in the sprinkles.

03 BAKE

1. Divide the batter between 18 cupcake liners. 2. Bake at 350°F for 18-22 minutes. 3. Let the cupcakes cool completely.

04 MARSHMALLOW BUTTERCREAM

1. In a medium bowl, beat the butter & marshmallow fluff. 2. Next, add the powdered sugar, vanilla, & milk. Whip for 5 minutes. 3. Pipe on the cooled cupcakes.

PRO TIP!

For small-batch funfetti cupcakes, just halve the recipe! You can also make mini funfetti cupcakes with a mini cupcake pan!

FREEZING

You can freeze these cupcakes (unfrosted) for up to 2 months. When you're ready to serve, defrost the cupcakes, make the frosting, decorate, and enjoy!

THE SECRET TO THAT CLASSIC 'CONFETTI' FLAVOR?

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IMITATION VANILLA EXTRACT! AS MUCH AS I LOVE REAL VANILLA, THE IMITATION VANILLA IS WHAT MAKES IT TASTE LIKE FUNFETTI.

HEY, I'M SARA LYNN!

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