Small Batch Funfetti Cupcake Recipe

Small batch funfetti cupcake on a plate.

5 from 1 vote

Small Batch Funfetti Cupcake Recipe

This small batch funfetti cupcake recipe makes 6 fluffy, delicious and colorful cupcakes. They are easy to make, come together quickly, and are perfect for those times that you only need a few cupcakes.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Dominique

Ingredients

Cupcake ingredients:

3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 Tablespoons butter melted
1 large egg
6 Tablespoons granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
3 Tablespoon rainbow sprinkles

Frosting ingredients:

1/2 cup butter room temperature
2 teaspoons vanilla extract
2 cups powdered sugar
2 Tablespoons milk (or heavy cream)

Instructions

Preheat oven to 350 degrees F. Line a cupcake pan with 6 paper liners.
In a large mixing bowl, add 3/4 cup flour, 3/4 teaspoon baking powder and 1/4 teaspoon salt. Mix with fork.
In another bowl, add the 4 Tablespoons melted butter, 6 Tablespoons sugar, 1 egg, 1/4 cup milk, and 1 teaspoon. Whisk with a fork.
Pour the bowl of dry ingredients into the bowl of wet ones. Whisk. Fold in 3 Tablespoons of sprinkles.
Evenly pour the cupcake batter into the 6 liners. Bake for 19-24 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes fully before frosting.
To make the frosting, add the 1/2 cup of room temperature butter, 2 teaspoons vanilla, 2 cups of powdered sugar, and 2 Tablespoons of milk to a food processor and mix. Add food coloring to color your frosting if you would like.
Frost cupcakes and top with rainbow sprinkles.

Notes

To make this recipe gluten-free, use gluten-free flour instead of regular flour at a 1:1 ratio.
To make this recipe dairy-free, use dairy-free butter and almond milk instead of regular butter and regular milk.

To melt the butter for the cupcake batter, put into the microwave for 30 seconds. Check it and then do it another 30 seconds.
If your butter isn't "room temperature", microwave it for 15 seconds. Check on it at this point. You don't want it to melt or else the frosting will be melted. Better for it to be too cold than too melted.
A note about frosting, if you are piping the frosting on the cupcakes or like a good amount of frosting on your cupcakes, you will need the full frosting recipe. If you only like to lightly frost your cupcakes with a knife, you can 1/2 the recipe.

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