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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


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



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


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!!




  • 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!
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: funfetti cupcakes, sprinkles, small batch baking