Sugar Cookie Funfetti Cupcakes
These soft and buttery Sugar Cookie Funfetti Cupcakes taste just like a classic bakery sugar cookie in cupcake form. Made with vanilla, almond extract, and rainbow sprinkles, they’re topped with fluffy sugar cookie buttercream for the perfect birthday, celebration, or funfetti dessert.
Servings 12 cupcakes
Calories 330kcal
Cost $6.50 for entire recipe
Equipment
- Muffin pan (12-cup)
- Cupcake liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and measuring spoons
- Rubber spatula
- Whisk
- Cooling rack
- Piping bag and large star tip (optional, for frosting)
Ingredients
Sugar Cookie Cupcakes
- 1½ cups 190 g all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup 113 g unsalted butter, softened
- ½ cup 100 g granulated sugar
- ¼ cup 30 g powdered sugar (key for sugar-cookie flavor)
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¾ tsp almond extract signature sugar-cookie taste
- ½ cup 120 ml whole milk
- 2 tbsp sour cream gives soft sugar-cookie texture
- ½ cup rainbow sprinkles jimmies
Sugar Cookie Buttercream
- 1 cup 226 g unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp milk or cream
- 1 tsp vanilla extract
- ¼ tsp almond extract
- a pinch of salt
Instructions
Preheat
- Preheat oven to 350°F (175°C).
- Line a muffin pan with cupcake liners.
Mix Dry Ingredients
- Whisk together: flour, baking powder, and salt
- Set aside.
Cream Butter and Sugars
- Beat butter, granulated sugar, and powdered sugar until light and fluffy (2–3 minutes).
- This step builds the classic sugar cookie flavor base.
Add Eggs and Flavor
- Beat in eggs one at a time.
- Mix in vanilla and almond extract.
Combine Batter
- Mix in sour cream.
- Add dry ingredients alternating with milk.
- Mix until just combined.
Fold in Sprinkles
- Gently fold in rainbow sprinkles.
Bake
- Fill cupcake liners ¾ full.
- Bake 18–20 minutes, until a toothpick comes out clean.
- Cool completely.
Buttercream
- Beat butter until creamy.
- Gradually add powdered sugar.
- Mix in milk, vanilla, almond extract, and salt.
- Beat until fluffy.
Decorate
- Pipe buttercream onto cooled cupcakes and finish with extra rainbow sprinkles.
Notes
• For the best sugar cookie cupcake flavor, do not skip the almond extract. It gives these funfetti cupcakes the classic bakery-style sugar cookie taste.
• Use rainbow jimmies sprinkles instead of nonpareils. Jimmies hold their color better and prevent the cupcake batter from turning gray.
• Make sure butter, eggs, and milk are room temperature. This helps create soft, fluffy sugar cookie cupcakes with an even texture.
• Do not overmix the batter once the flour is added. Overmixing can make cupcakes dense instead of soft and tender.
• For bakery-style presentation, pipe the sugar cookie buttercream with a large star tip and finish with extra rainbow sprinkles.
• These funfetti sugar cookie cupcakes are perfect for birthdays, parties, and celebrations because they combine the flavor of classic sugar cookies with colorful sprinkles.
• Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.