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!

Small Batch Funfetti Cupcakes with vanilla buttercream and rainbow sprinkles

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.

Small Batch Funfetti Cupcake with vanilla buttercream and a bite in it

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.

Small Batch Funfetti Cupcake batter

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.

My Favorite Cupcake Tools

More small Batch Recipes You’ll Love

Small Batch Funfetti Cupcakes with vanilla buttercream and rainbow sprinkles

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! 🙂

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5 from 1 vote

Small Batch Funfetti Cupcakes

These Small Batch Funfetti Cupcakes are moist, fluffy and bursting with rainbow sprinkles! They're perfect for a small Birthday celebration!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 cupcakes
Author Maria Azzarelli

Equipment

  • Cupcake pan
  • Stand mixer or hand mixer

Ingredients

Funfetti Cupcakes

  • 70 g (2/3 cup) cake flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 75 g (1/4 cup + 2tbsps) granulated sugar
  • 28 g (2 tbsps) unsalted butter, softened
  • 15 g (1 tbsp) vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 60 g (1/4 cup) buttermilk
  • 24 g (2 tbsps) rainbow jimmies sprinkles

Vanilla Buttercream

  • 56 g (4 tbsps) unsalted butter, softened
  • 120 g (1 cup) confectioners' sugar
  • 2 tsp heavy cream or milk
  • ½ tsp vanilla extract
  • salt, to taste

Instructions

Funfetti Cupcakes

  • Preheat the oven to 350°F and line a cupcake pan with six paper liners.
  • In a small bowl combine the cake flour, baking powder and salt.
  • 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.
  • 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.
  • Evenly divide the cupcake batter between 6 cupcake liners then bake for 15 minutes or until a toothpick comes out clean.

Vanilla Buttercream

  • Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter until light and fluffy.
  • Add confectioners' sugar and mix on low until combined.
  • Add vanilla extract and heavy cream or milk then beat until fluffy. Add salt to taste. Decorate cooled cupcakes as desired.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • 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.

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