Easy Homemade Funfetti Cupcakes

I love Funnfetti Cupcakes. If I had it my way, I would make these for everyone's birthdays; despite what their preference. They're just so fun. I was delighted to come across this homemade version. Thank you so much, Sally!

INGREDIENTS:
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup milk (cow's milk; or soy milk; or almond milk)
2 teaspoons vanilla extract
1/2 cup sprinkles

DIRECTIONS:
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty.

Chill in the refrigerator for 1 minute.

Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes.

Allow to cool.

Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

YIELDS: 12 cupcakes

Remember when I said I make them despite your preference? Did that to my poor Christopher. He was a good sport though :)