Small Batch Funfetti Cupcakes

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

The Small Batch Funfetti Cupcakes recipe involves mixing dry ingredients such as sugar, baking soda, flour, and salt with wet ingredients like milk, oil, sour cream, egg, and vanilla extract. Rainbow sprinkles are folded into the batter, which is then portioned into cupcake liners and baked. After cooling, the cupcakes are refrigerated. The vanilla buttercream frosting is made by beating butter, vanilla, salt, powdered sugar, and milk together until fluffy. The cupcakes are frosted and topped with more sprinkles before serving.

Course Dessert

Cuisine American

Keyword Birthday, Box Cake Mix, Colorful, Cupcakes, Fun, Funferri, Moist, Small Batch, Sprinkles

Prep Time 10

Cook Time 20

Total Time 30

Servings 12 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.

BaileesKitchen

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