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Cupcakes

Small Batch Funfetti Cupcakes

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Question: What’s your favorite cake? I’m enamored with baking cookbooks. I earmark pages showcasing a glossy chocolate-covered tower—my mouth waters looking at the perfectly stacked layers born of butter, flour, and sugar. But when there are only two people that live in the house… Well, sometimes I just want a morsel of moist, rainbow-speckled, if-this-is-wrong-I-don’t-wanna-be-right frosted yumminess. You too? Well, say hello to Small Batch Funfetti Cupcakes! Perfect for celebrating even the little moments! Oh, you remembered to take the garbage out before the collection truck showed up this week? You deserve a cupcake! You scrubbed the door handles with Clorox for the umpteenth time today? Girl {or guy} have a freakin’ cupcake!!

close-up view of a funfetti cupcake with large dots of white frosting dotting the top and multi-color sprinkles the cupcake rests on an upside down ribbed metal cup on a marble counter a cu pcake rests to the right in the left corner is a vintage metal cake stand with more frosted and sprinkled cupcakes and a small glass holding wooden forks with an aqua criss cross pattern

I actually made these to celebrate seeing another human being, besides Jeff!

We live out in the country. Our road is not heavily traveled. Our neighbors are kind of far from us, and social distancing isn’t too much of a problem. Sunday, we had some crazy guy at the road in front of our house, beeping his car horn non-stop. Of course, we went outside, and it was Jeff’s brother! He missed us and wanted to visit! Let me clarify. By visit, I don’t mean he came in and shared a meal with us. Nope. We stood halfway down our drive, and he stayed in his car on the road. We yelled our conversation back and forth for about 30 minutes, and then with dry, scratchy throats, we went back inside. It was the best visit ever! I was so happy to see him! I could have cried! He’s never been to our house and we didn’t feed him. It’s our ritual. If he comes for a visit, we feed him. My heart hurts. I can’t wait until that happens again! A small batch of funfetti cupcakes will definitely be on the menu!

overhead view of a dark grey metal muffin pan filled with funfetti cake batter resting on a marble counter a white linen towel a broken egg shell a scattering of multi-colored sprinkles and a metal ice cream scoop with a bit of batter in it surround the baking pan

Things to love about Funfetti Cupcakes:

  • The recipe makes eight cute little cupcakes! A perfect size recipe if you are feeding a small family!
  • They have sprinkles!
  • They bake up in 25 minutes! They cool down pretty quickly! While they cool, whip up the frosting. In no time, you’ll be sinking your teeth into a moist, sweet, sprinkle-filled, rich vanilla cream cheese slathered nugget of decadence.
  • Want to save some of the goodness for later? No problem! Place the cupcakes on a small sheet tray in the freezer for an hour. Remove and wrap each one in plastic wrap. Slide them into a Ziploc bag and return to the freezer. When a serious funfetti craving hits, you’re set! You baking genius!
  • Did I mention there are sprinkles?
three unfrosted baked funfetti cupcakes on a crinkled small piece of wax paper resting on a small rectangular metal cooling rack with a handle on top of a small light wood cutting board a small white ramekin and wooden measuring spoons filled with multi-color confetti-style sprinkles rest to the left of the unfrosted cupcakes a large metal mixing bowl with freshly whipped frosting with the mixing paddle resting off the the left of the bowl is in the left corner a white linen towel with a small offset metal spatula turned upside down is on the right side of the cupcakes

A day without sprinkles is like a day without sunshine!

Don’t you agree? Another ingredient that has brought sunshine to my treats lately is this. I picked up a bottle to try and I don’t regret it one bit. It really kicked up the flavor in the cupcake batter! Like going to the bakery, but even better! {Not an affiliate link or an advertisement! Just like to share things I use and love!}

an assortment of funfetti cupcakes topped with multi-colored confetti style sprinkles rest on a marble counter the front cupcakes has a bite taken out of it with a wooden spork resting next to it in the background is a bouquet of daffodils and a glass filled with milk with two multi colored striped straws sticking out of it a white linen towel rests in the right corner

If you make a batch of Funfetti Cupcakes I would love to hear from you! Feel free to leave a comment, rate, and review this personal-size sweet treat! What else do you have to do right now? LOL!
Love you guys! Stay healthy!

overhead view of an assortment of Funfetti Cupcakes some are resting on small round white plates with multi-colored sprinkles around them a few birthday candles and wooden utensils rest next to them a vintage metal cake stand holds a few more cupcakes with one wooden spork with an aqua crisscross pattern on the handle a white linen towel rests in the upper right corner of the frame

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close-up view of a cupcake with large dots of white frosting dotting the top and multi-color sprinkles the cupcake rests on an upside down ribbed metal cup on a marble counter a cu pcake rests to the right in the left corner is a vintage metal cake stand with more frosted and sprinkled cupcakes and a small glass holding wooden forks with an aqua criss cross pattern

Small Batch Funfetti Cupcakes

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 cupcakes 1x
  • Diet: Vegetarian
Print Recipe

Description

Small Batch Funfetti Cupcakes make every day a celebration! The perfect size recipe for a small household! Super yummy and easy to make!  

Scale

Ingredients

For the Cupcakes:

3/4 cup + 2 Tablespoons all-purpose flour

1 teaspoon cornstarch

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 cup vegetable oil

1/2 cup granulated sugar

1 large egg, at room temperature

1/2 teaspoon cake batter flavor

1/2 teaspoon almond extract

5 Tablespoons whole milk, at room temperature

3 Tablespoons full-fat sour cream, at room temperature

3 1/2 Tablespoons confetti sprinkles

For the Frosting:

4 Tablespoons butter, at room temperature

2 Tablespoons full-fat cream cheese, at room temperature

1 3/4 cups sifted powdered sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

pinch of fine sea salt

Instructions

For the Cupcakes:

Preheat the oven to 350°

Place eight cupcake liners in a muffin pan. 

Place the oil and sugar in the bowl of a stand mixer. Mix on medium speed for 2 minutes.  Scrape the bowl. Add the egg and extracts. Beat two more minutes on medium speed. Scrape the bowl down once more.

Whisk together the flour, cornstarch, baking powder, baking soda, and salt. In a measuring cup, whisk the milk and sour cream together.  Add half of the flour mixture to the mixing bowl.  Begin mixing on low speed.  With the mixer running, slowly add in the milk/sour cream.  Add the remaining flour and mix on low speed until the batter is smooth.  Fold in the confetti sprinkles.  Divide the mixture among eight lined muffin compartments. Each muffin cup will be 3/4 full.  Lift the pan slightly off the counter and drop it. {This rids the batter of excess air bubbles.}

Bake on the middle rack of the preheated oven.  Turn the pan halfway through the bake time.  The front of the pan should now be facing the back of the oven and the back facing the front.  This ensures the cupcakes bake evenly.  

Bake for 20-25 minutes. Cupcakes are finished baking when a toothpick inserted into the center of the cupcake comes out with a few moist crumbs clinging to it.  Transfer the pan to a wire cooling rack for 10 minutes. Remove the cupcakes from the pan to continue cooling. While the cupcakes are cooling, make the frosting.

For the Frosting:

In the mixing bowl of a stand mixer, beat the butter on medium speed until creamy.  Add the cream cheese and mix until combined.  Add the sifted powdered sugar, the extracts, and sea salt.  Continue mixing on medium speed until frosting ingredients are combined and creamy.  Frost the completely cooled cupcakes.  Garnish with additional sprinkles.  Enjoy!!

 

 

Notes

  • I used confetti sprinkles in this recipe because they don’t bleed their color into the batter.
  • If you don’t have cake batter flavor, no worries!  Omit the flavoring and use 1/2 tsp almond extract + 1/2 tsp vanilla extract.  I tested the recipe both ways, and each version was delicious!
  • Pull the egg, milk, and sour cream from the fridge about an hour before you are ready to make the cupcakes.  They’ll be at room temperature when it’s time to bake!
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: small batch funfetti cupcakes, small batch, funfetti, cupcakes, funfetti cupcakes