Moist Small Batch Funfetti Cupcakes

Two funfetti cupcakes with vanilla buttercream frosting and rainbow sprinkles on top sitting next to a small pinch pot of sprinkles and a piping bag filled with frosting.

5 from 1 vote

Moist Small Batch Funfetti Cupcakes

These small batch funfetti cupcakes are for when you want the joy of homemade cupcakes without the commitment of eating 24 of them. This recipe yields exactly 6 perfectly moist, fluffy cupcakes loaded with rainbow sprinkles and topped with my 5-minute double vanilla buttercream. Made with cake flour and a few secret ingredients, these cupcakes have that bakery-quality texture that'll make you wonder why you ever bothered with box mix.

Servings: cupcakes

Calories: 265kcal

Author: Mike Johnson

Ingredients

57 g unsalted butter softened
100 g granulated sugar
2 large egg whites
60 g sour cream
1 teaspoon vanilla bean paste
109 g cake flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon fine sea salt
60 g buttermilk
45 g rainbow sprinkles plus more for garnish
double vanilla buttercream (half-batch)

Metric - US Customary

Instructions

Preheat the oven to 350°F (180°C). Line a 6-cup muffin pan with cupcake liners, then set it aside.
In a medium bowl, using a handheld mixer, beat the butter on high speed until it’s smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes, until it’s creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg whites, sour cream, and vanilla. Beat on medium-high speed until the ingredients are combined, scraping down the sides and up the bottom of the bowl as needed.
Add the flour, baking powder, baking soda, and salt and mix until they are just incorporated. With the mixer still running on low, slowly pour in the buttermilk until it’s combined. Add the sprinkles and fold in by hand until just combined to prevent overmixing.
Spoon the batter into the prepared pan, filling each liner until almost full; you’ll use about 4 tablespoons (60 g) of batter per cup.
Bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted into the center comes out relatively clean with a few moist crumbs. Allow the cupcakes to cool completely while you make the double vanilla buttercream.
Pipe or spread the double vanilla buttercream evenly over the top of the cooled cupcakes. Top with sprinkles, if desired.

Video

Notes

Storage, Freezing, and Make-Ahead Tips: Unfrosted cupcakes stay fresh covered at room temperature for 2 days or refrigerated for 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2 hours before frosting. You can also freeze frosted cupcakes - place them uncovered in the freezer for 30 minutes to firm the frosting, then wrap individually.

Nutrition