Mini Sprinkle Cupcakes (Mini Funfetti Cupcakes)
Two bite Mini Sprinkle Cupcakes with vanilla buttercream frosting are sweet, petite and absolutely delightful. They are a copycat version of everyone’s favorite funfetti birthday cake. These delicious little bites are a fun dessert option for all types of gatherings and celebrations.
Servings: 36 mini cupcakes
Calories: 147kcal
Ingredients
Mini Sprinkle Cupcakes
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter (at room temperature)
- 1/4 cup vegetable oil (or canola oil)
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract (use clear vanilla extract for even whiter cake)
- 1/2 cup whole milk
- 3 egg whites (room temperature)
- 1/4 to 1/2 cup rainbow sprinkles (the jimmies type)
Vanilla Buttercream Frosting
- 4 cups powdered sugar
- 1/2 cup unsalted butter (at room temperature)
- 2-3 tablespoons milk (or heavy cream)
- 2 teaspoons vanilla extract (use clear vanilla extract for whiter frosting)
- food coloring (optional)
Instructions
Mini Sprinkle Cupcakes
- Preheat oven to 350°F. Line a mini cupcake pan with mini paper liners.
- Combine the flour, baking powder, and salt in a small bowl and set aside1 1/3 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
- In the bowl of an electric stand mixer fitted with a paddle, add the butter and sugar and beat until light and fluffy, about 3 to 5 minutes.4 tablespoons unsalted butter, 1 cup granulated sugar, 1/4 cup vegetable oil
- Mix the vanilla until well blended.1 1/2 teaspoons vanilla extract
- Gradually alternate adding the flour mixture and milk until everything is well combined.1/2 cup whole milk
- In a second bowl beat the egg whites on high speed until stiff peaks form.3 egg whites
- Fold the whipped egg whites and rainbow sprinkles into the cupcake batter.1/4 to 1/2 cup rainbow sprinkles
- Fill each cupcake well about 1/2 to 2/3rds full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
Vanilla Buttercream Frosting
- To make the frosting, combine all of the ingredients for the frosting in the bowl of an electric mixer fitting with a whisk attachment. Mix, on low speed for a minute, then medium until everything its well combined and smooth.4 cups powdered sugar, 1/2 cup unsalted butter, 2-3 tablespoons milk, 2 teaspoons vanilla extract
- If you want to color the frosting, add the food coloring now and mix until evenly blended.food coloring
- Once the baked cupcakes have cooled, top them with the frosting using a piping bag and tip, a spatula or a butter knife.
- Add extra rainbow sprinkles to the tops.1/4 to 1/2 cup rainbow sprinkles
Notes
Tips & Techniques
- You can add food coloring to turn the cupcakes any color you would like for them to be. Once the cupcake batter is ready, gradually add food color or food coloring gel until the desired color is reached. You can also color the frosting.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
- Store cupcakes without frosting tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
- You can freeze cupcakes without frosting, tightly wrapped in plastic wrap, for 4-6 months.
- You can freeze buttercream frosting in an airtight container for up to 3 months. Allow it to thaw in the refrigerator before using.
Nutrition
Serving: 1mini cupcake | Calories: 147kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 125IU | Calcium: 15mg | Iron: 0.2mg