Small Batch Funfetti Cupcakes

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These Small Batch Funfetti Cupcakes are moist, fluffy and bursting with rainbow sprinkles! They’re perfect for a small Birthday celebration!

This Small Batch Funfetti Cupcake recipe makes 6 moist and fluffy rainbow filled cupcakes with a super easy vanilla buttercream to decorate them with! This recipe is great for a small party, a birthday present for someone special or just for whenever you’re craving funfetti cupcakes! These cupcakes come together in just 30 minutes with no boxed cake mix required! If you’re craving more funfetti treats, try my Homemade Funfetti Cookies or Funfetti Donuts!

What Is Funfetti?

Funfetti is just vanilla cake with rainbow sprinkles added to the batter before baking. It doesn’t really taste any different from vanilla cake but the pop of color from the sprinkles makes it look so fun!

Which Sprinkles Are Best For Funfetti Cupcakes?

When making any type of funfetti dessert, whether it be cake, cookies, etc., you should always use jimmies sprinkles! You never want to use nonpareils because they tend to bleed into the batter. Confetti quins will also work if that’s all you have on hand.

Ingredient Breakdown

Cake flour – this gives the cupcakes structure.

Baking powder – necessary to help the cupcakes rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Vegetable oil – adds moisture and tenderizes cupcakes.

Egg – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Buttermilk – adds flavor and moisture.

Sprinkles – make sure that you use jimmies and not nonpareils because nonpareils tend to bleed into the dough. Confetti quins will also work if that’s all you have on hand.

How To Make Small Batch Funfetti Cupcakes

1. Make the Funfetti Cupcakes: In a small bowl combine the cake flour, baking powder and salt.

2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the egg and vanilla extract until just combined.

3. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until almost combined, leaving a few streaks of flour then add the sprinkles and fold until just combined.

4. Evenly divide the cupcake batter between 6 cupcake liners then bake at 350°F for 15 minutes or until a toothpick comes out clean.

5. Make the Vanilla Buttercream: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.

6. Add confectioners’ sugar and mix on low until combined.

7. Add vanilla extract and heavy cream or milk then beat until fluffy. Add salt to taste. Decorate cooled cupcakes as desired. Store Small Batch Funfetti cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.

Pro Tips For Small Batch Funfetti Cupcakes

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix the batter! This will cause too much gluten development which will give the cupcakes a gross gummy texture so leave a few streaks of flour before adding the rainbow sprinkles. Over mixing can also cause the sprinkles to bleed into the batter.
• Use jimmies sprinkles and not nonpareils because nonpareils tend to bleed into the batter. Confetti quins will also work if that’s all you have on hand.
• Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
• Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the buttercream will melt and slide off.

My Favorite Cupcake Tools

• Kitchen scale I love this scale, I’ve been using it for years!
• Stand Mixer
• 12-count cupcake pans
• Cupcake liners
• Cookie scoop. This one makes it so easy to scoop the perfect amount of batter for each cupcake.
• Mini offset spatula
• Piping tips and piping bags
• Wilton 1M I used this tip to pipe the vanilla buttercream onto these cupcakes

More small Batch Recipes You’ll Love

• Small Batch Cheesecake
• Small Batch Chocolate Chip Cookies
• Small Batch Brownies
• Small Batch Red Velvet Cupcakes
• Small Batch Cinnamon Rolls

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂