Sweet Cream Funfetti Cupcakes

Makes 12 cupcakes

1 hr (mostly cooling)

Vanilla cupcakes with rainbow sprinkles and sweet cream frosting made with condensed milk.

prepPreheat oven to 350°F / 175°C
prepLine a 12-cup muffin tin with paper liners; add 2 more liners to a small baking pan
112 g unsalted butter, room temperature	Cream butter, oil & sugar	Mix in condensed milk & vanilla	Mix in eggs & sour cream	Add cornstarch, baking powder & salt	Mix in flour, fold in sprinkles	Divide into liners, bake 350°F / 175°C, 22–25 min	Cool in pan 5 min, transfer to rack	Pipe frosting onto cupcakes, press crumbles on sides
2 tbsp vegetable oil
100 g granulated sugar
150 g sweetened condensed milk (for cupcakes)
2 tsp Watkins classic taste vanilla flavor
2 large eggs
120 g sour cream
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp kosher salt
162 g all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
60 g rainbow jimmies sprinkles, plus more for decoration
220 g unsalted butter, room temperature	Crumble 2 extra cupcakes, toss with sprinkles	Cream butter & salt until smooth	Mix in powdered sugar one cup at a time	Mix in vanilla	Slowly mix in condensed milk in 3 additions
Small pinch of kosher salt
220 g powdered sugar, spooned and leveled
1 tsp Watkins classic taste vanilla flavor
210 g sweetened condensed milk (remaining, for frosting)

Read left to right — each column combines what's behind it.