Moist Mini Funfetti Cupcakes

These Mini Funfetti Cupcakes are swirled with rainbow-colored sprinkles and finished with a fluffy vanilla buttercream frosting. Creamed butter, cake flour, buttermilk, and egg whites create a soft, fluffy, and moist cake crumb. It’s a classic flavor for a perfect bite-sized dessert.

When celebrating birthdays, birthday cake cupcakes and funfetti cake are my go-to family favorites. But, for a bite-sized dessert perfect for kids’ parties, these moist mini funfetti cupcakes are a winner!

As a busy mom of three, planning birthday parties can be hectic. However, I prefer to skip the box cake mix and make these easy mini funfetti cupcakes that are always a hit with kids and adults! You only need 15 minutes to prepare, and you can make them in advance.

Try serving these mini sprinkle cupcakes with no churn ice cream or funfetti sandwich cookies for an extra special celebration.

Why You'll Love This Recipe

• Soft and fluffy. These mini funfetti cupcakes are made with cake flour, buttermilk, and egg whites for a soft, tender, and fluffy cake. Topped with a light and airy vanilla frosting, it’s the perfect match.
• Mini version. We all love standard-size cupcakes, but mini cupcakes are the perfect bite-size dessert. Hosting a birthday or finger food party? Mini cupcakes are the way to go!
• Better than a box cake. No cake mix is necessary for these delicious vanilla-flavored cupcakes swirled with sprinkles. They’re bakery worthy and ready in 45 minutes.

Ingredients You'll Need

Ingredients for Funfetti Cupcakes

• Cake flour. Produces a soft, tender cake crumb. I prefer using unbleached cake flour.
• Baking powder and baking soda. Leavening agents allow the cupcakes to rise and have a fluffy texture.
• Salt. Added to the batter to enhance the sweetness of the cupcakes.
• Butter. Use unsalted butter to control the amount of salt that goes into the batter. Make sure to soften to room temperature. The butter should be slightly firm to the touch and not greasy, yet leave the impression of your finger when you press into it.
• Granulated sugar. Adds sweetness to the cupcakes. When granulated sugar creams with butter, air is incorporated into the batter, which creates the perfect light and tender cupcakes.
• Egg whites. Using egg whites creates a lighter-colored cake batter with a light, airy crumb.
• Vanilla. Always select a good quality pure vanilla extract for the best flavor.
• Buttermilk. The acid in buttermilk helps create a softer and more tender cupcake. It’s also key for activating the baking soda. Ensure your buttermilk is at room temperature to incorporate the other ingredients into a smooth batter.
• Rainbow sprinkles. Adds a color element creating nostalgic funfetti cupcakes.

Ingredients for Vanilla Buttercream

• Butter. The basis for the frosting that adds a natural rich flavor. Use unsalted butter brought to room temperature.
• Powdered sugar. Sweetens the buttercream and dissolves into a smooth consistency. 
• Vanilla. The flavoring in the frosting.
• Heavy cream. Thins out the buttercream to a spreadable consistency. Add more or less depending on your desired consistency. You can substitute it with milk.

Recipe Substitutions

• All-purpose flour. If you don’t have cake flour, you can make your own. Measure ¾ cup of all-purpose flour, and replace 1 ½ tablespoons with 1 ½ tablespoons of cornstarch. Sift together to combine evenly.
• Whole milk. No buttermilk? Add 1 teaspoon white vinegar into a one-cup measuring cup and enough whole milk to fill it ⅓ full. Allow the mixture to sit for 5 minutes before adding it to your cupcake batter.

Equipment & Tools

• Digital kitchen scale or measuring spoons. Using a scale will give you the most accurate measurements for consistent results.
• Measuring spoons.
• Mini cupcake pan.
• Mini cupcake cups. Use grease-proof liners to keep the cupcakes from sticking to the wrapper’s sides.
• Sifter or fine mesh sieve. Used to sift the dry ingredients together.
• Medium bowl. Sift the dry ingredients into the bowl. 
• Mixer. You’ll need a mixer to make the cupcake batter and vanilla buttercream. You can use a handheld or stand mixer fitted with a paddle attachment.
• Rubber spatula.
• Disposable pastry bag. Used to divide the batter between each cupcake cavity. You can also use a resealable plastic bag, small cookie dough scoop, or spoon.

Step-By-Step Instructions

How to Make Funfetti Cupcakes

How to Make Vanilla Buttercream

Recipe Tips & Tricks

In the past, when I worked as a pastry chef, I made hundreds of cupcakes. They’re not complicated, but following these easy tips will help you achieve the perfect cupcakes. 

• Weigh your ingredients. Using a scale to measure your ingredients gives you the most accurate and consistent results.
• Sift the cake flour. Breaking up any lumps will allow the dry ingredients to combine smoothly with the wet ingredients.
• Fill cupcake cavities ⅔ full. Use a disposable pastry bag or resealable bag to fill the mini cupcakes. Too much batter can cause cupcakes to spill or rise quickly and sink in the middle.
• Cool cupcakes completely. Frost completely cooled cupcakes to prevent the buttercream from melting.
• Top with sprinkles. Add a pinch of sprinkles to each cupcake for a fun final touch. Sprinkle them over the buttercream immediately after piping it on the cupcakes. Otherwise, the buttercream will form a crust, and the sprinkles won’t stick to it.

Which Sprinkles Are Best to Use?

The type of sprinkles you use can make a difference in appearance and texture.  I highly recommend using jimmies (aka rainbow sprinkles).  They offer a pretty color, won't bleed in the batter, and won't add a crunchy texture.

In contrast, nonpareils, the tiny rainbow sugar balls, will bleed their color into the cupcake batter and won't look as pretty. They also add a crunchy element.

Recipe Variations

• Use chocolate frosting. Love chocolate? Substitute the buttercream with a fudge frosting from this chocolate cake.
• Make standard-size cupcakes. Fill standard-sized cupcake lines ⅔ full and bake for 17-19 minutes. This batter will produce six cupcakes.
• Bake a cake. Double this recipe and pour the batter into a greased and floured 8-inch square cake pan. Bake in a preheated 350°F/177°C oven for 30-35 minutes.

Storage & Freezing Tips

• At room temperature. Store leftover mini funfetti cupcakes in an airtight container for up to 3 or 4 days at room temperature.
• Unfrosted cupcakes. Tightly wrap unfrosted cupcakes with plastic wrap and store them in a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and frost.
• Frosted cupcakes. Store leftover cupcakes in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

More Funfetti Recipes to Try

Please leave a starred rating and comment below if you make these Moist Mini Funfetti Cupcakes. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

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