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Beat-the-Box Mix FUNFETTI CUPCAKES

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Print Recipe
Course Dessert
Cuisine American
Servings 22 cupcakes

Ingredients
  

  • 1 1/2 c cake flour
  • 1 1/2 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1/2 c unsalted butter melted
  • 1 c sugar
  • 2 eggs
  • 1 T vanilla extract
  • 1/2 t almond extract
  • 1/2 c sour cream
  • 1/2 c whole milk
  • 1/4 c sprinkles

Instructions
 

  • Preheat oven to 350. Line 2 dozen muffin tins with parchment liners.
  • Whisk together dry ingredients in a small bowl.
  • Cream butter and sugar. Beat in eggs and extracts. Beat in sour cream.
  • Stir in dry ingredients and milk alternately. Fold in sprinkles.
  • Fill prepared muffin tins. Bake 12 minutes. Cool on wire racks.

Notes

Letting the batter sit before baking will cause the sprinkles to begin to melt and the colors to bleed more. It is best to get them in the oven right away! If you can only bake one pan at a time, divide the batter into two bowl and stir in the 2 T of sprinkles just before pouring in pan and baking. Also note, each sprinkle brand dissolves at a different rate. I'm working with Betty Crocker brand.