If you’re craving a burst of color and flavor in a perfectly portioned treat, you’ve come to the right place. My recipe is designed for those moments when you want to indulge without making a large batch of cupcakes.
These delightful treats are made with a blend of simple yet scrumptious ingredients, including granulated sugar, all-purpose flour, and a hint of vanilla. But what truly sets them apart is the addition of rainbow sprinkles, adding a playful touch to every bite.
With easy-to-follow instructions, our recipe ensures that even novice bakers can whip up a batch of these adorable cupcakes with confidence. Whether you’re baking for a special occasion or simply treating yourself to a sweet indulgence, my Small Batch Funfetti Cupcakes are sure to delight your taste buds and brighten your day.
Join us on a journey of baking bliss as we explore the magic of these miniature delights. Let’s sprinkle some happiness into your kitchen and create memories one cupcake at a time.
Small Batch Funfetti Cupcakes
Ingredients
Dry Ingredients:
- 1 cup granulated sugar 200g
- 2 tsp baking soda 12g
- 1 ¼ cups all-purpose flour 160g
- ½ tsp fine salt
Wet Ingredients:
- ½ cup whole milk 120ml
- ¼ cup vegetable oil 55ml
- ½ cup full-fat sour cream 125g
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp cake batter extract
- ¼ cup rainbow sprinkles more for topping
Vanilla Buttercream Frosting:
- 1 stick unsalted butter 1/2 cup
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 1-2 cups powdered sugar
- 2-3 tbsp whole milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl, mix all the dry ingredients together.
- In another bowl, combine all the wet ingredients.
- Using a hand mixer or stand mixer, blend the dry ingredients into the wet ingredients for 2 minutes on low speed.
- Gently fold in the rainbow sprinkles.
- Line a muffin pan with 12 cupcake liners. Fill each liner ¾ of the way full with cake batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the muffin tin for 10 minutes, then transfer them to a container or cover them with plastic wrap and refrigerate for at least 1 hour.
Frosting:
- In a mixing bowl, beat together the butter, vanilla, and salt on medium speed for 1 minute.
- Add 1 cup of powdered sugar and 2 tbsp of milk. Mix until combined. Taste and adjust sweetness by adding more powdered sugar if desired.
- Once the desired sweetness is achieved, beat the frosting on medium speed for 1-2 minutes until fluffy.
- Using a piping bag, zip-lock bag with a corner snipped off, butterknife, or offset spatula, frost the cupcakes.
- Finish by topping each cupcake with extra sprinkles.