Is funfetti just vanilla cake with sprinkles?

Yes, it’s a vanilla-based white cake batter mixed with rainbow sprinkles. It’s a festive and nostalgic cake.

Why does my cupcake batter look lumpy?

Cold ingredients can cause a lumpy batter. It’s essential to use room-temperature ingredients. If it’s lumpy after adding the egg whites, use a rubber spatula to mash the chunks of butter against the sides of the bowl to break down the pieces.

Can I make these cupcakes ahead of time?

You can bake these mini confetti cupcakes a day ahead and mix the vanilla buttercream up to 1 week in advance. Store the cupcakes and buttercream covered at room temperature. Use a mixer to remix the buttercream before frosting the cupcakes.

What's the secret to moist cupcakes?

Three tips for moist cupcakes include using moisture-adding ingredients like buttermilk, stop mixing the batter once the flour is incorporated, and not overbaking the cupcakes.

Moist Mini Funfetti Cupcakes | The Sweet Occasion

Name: Moist Mini Funfetti Cupcakes
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 105 g (3/4 cup) cake flour; 1/2 teaspoon baking powder; 1/8 teaspoon baking soda; 1/4 teaspoon salt; 55 g (1/4 cup) unsalted butter, at room temperature; 110 g (1/2 cup) granulated sugar; 2 large egg whites, at room temperature; 1 teaspoon pure vanilla extract; 80 g (1/3 cup) buttermilk, at room temperature; 40 g (1/4 cup) rainbow sprinkles; 113 g (1/2 cup) unsalted butter, at room temperature; 220 g (2 cups) powdered sugar; 1 teaspoon pure vanilla extract; 1 tablespoon heavy cream or milk

Description

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.

Ingredients

Scale

Mini Funfetti Cupcakes

105 g (3/4 cup) cake flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
55 g (1/4 cup) unsalted butter, at room temperature
110 g (1/2 cup) granulated sugar
2 large egg whites, at room temperature
1 teaspoon pure vanilla extract
80 g (1/3 cup) buttermilk, at room temperature
40 g (1/4 cup) rainbow sprinkles

Vanilla Buttercream

113 g (1/2 cup) unsalted butter, at room temperature
220 g (2 cups) powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon heavy cream or milk

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Instructions

Mini Funfetti Cupcakes

Preheat the oven to 350°F/177°C. Line a mini cupcake pan with liners and set aside.
In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat together the butter and sugar on medium-high speed until smooth and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla until mixed.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Gently fold in sprinkles.
Fill the mini liners 3/4 full with batter and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely in the pan set on a wire rack before frosting.

Vanilla Buttercream

In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 1 minute.
Add the powdered sugar and mix on low speed until completely incorporated. Mix in the vanilla and cream. Increase mixer to high speed and beat for 3-4 minutes until light and fluffy, scraping down the sides of the bowl as necessary.
Using a disposable pastry bag fitted with a small star or round tip, frost the cupcakes.

Notes

Storage: Store leftover mini cupcakes in an airtight container for up to 3-4 days at room temperature or in the freezer for up to 3 months.

Standard-size cupcakes: Fill six standard-sized cupcake liners 2/3 full and bake for 17-19 minutes.

Cake: Double the 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.

Prep Time: 20 minutes
Cooling Time: 15 minutes
Cook Time: 10 minutes
Category: Cupcakes
Method: Baking