Begin by preheating the oven to 350°F/175°C. Place 12 cupcake liners in a muffin tin and set aside.

Add 1 ¼ cups all-purpose flour, 1 cup sugar, 1 ½ tsp baking powder, and ½ tsp salt to a large bowl. Whisk together until combined and set aside.

In a separate, large bowl, add ½ cup warm water, ½ cup sour cream, ¼ cup vegetable oil, 1 egg, 1 tsp of vanilla extract, and ½ tsp of almond extract. Whisk together until combined.

Add the dry ingredients to the wet ingredients and mix until just combined. The batter should be thin, but that's the way it's supposed to be! Gently fold in ¼ cup of rainbow sprinkles.

Divide the cupcake batter evenly between the muffin liners, filling them about ¾ of the way full. Bake for 20-22 minutes, or until a toothpick comes out with a few moist crumbs.

Let the cupcakes cool for 10 minutes, then move them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the cupcake pan into your freezer for about 30 minutes.

Beat ½ cup of butter, 1 tsp vanilla extract, and ¼ tsp of salt on medium speed for 30 seconds with a whisk or hand mixer until smooth.

Gradually mix in 2 cups of powdered sugar and 2 Tbsp of heavy cream or milk on a low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed. Beat on low until the ingredients are fully incorporated, then mix on a medium-high speed for a minute to make the frosting nice and fluffy.

If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).

Place the buttercream in a piping bag fitted with your favorite frosting tip (I used a Wilton 1M) and seal the top of the bag with a rubber band or clip. set aside.

The last step is to decorate these funfetti cupcakes! Pour your favorite sprinkle blend into a small bowl (I combined 3 different types of rainbow sprinkles to make my own blend), then pipe a small dollop of frosting onto a cupcake and dunk the cupcake into the sprinkles. Gently press the cupcake into the sprinkles until the frosting has flattened out into a thin layer and is fully covered with sprinkles.

Pipe a swirl of buttercream on top of the layer of sprinkles and repeat with the remaining cupcakes. Add a small pinch of sprinkles on top of each cupcake, then enjoy!