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Fluffy Small Batch Funfetti Cupcakes with Easy Homemade Vanilla Frosting

small batch funfetti cupcakes - featured image
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A quick and easy recipe for fluffy funfetti cupcakes made in a small batch of six, topped with a creamy homemade vanilla frosting. Perfect for satisfying sweet cravings without leftovers.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup (135 g) granulated sugar
  • 4 tablespoons (57 g) unsalted butter, softened
  • 1 large egg, room temperature
  • ¼ cup (60 ml) sour cream
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) milk (whole or 2%, or almond milk as substitute)
  • ¼ cup (about 40 g) rainbow sprinkles (non-bleeding jimmies or confetti)
  • For the frosting:
  • 4 tablespoons (57 g) unsalted butter, softened
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons (15–30 ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with cupcake liners or grease well.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Stir in sour cream and milk until smooth.
  6. Gently fold the dry ingredients into the wet ingredients until just combined.
  7. Carefully fold in the rainbow sprinkles to avoid color bleeding.
  8. Divide batter evenly among the 6 cups, filling each about ⅔ full (~¼ cup batter per cupcake).
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then vanilla and salt.
  12. Add heavy cream 1 tablespoon at a time until desired spreadable consistency is reached.
  13. Frost cooled cupcakes generously using a knife or piping bag.

Notes

Use room temperature ingredients for fluffier cupcakes. Fold dry ingredients gently to avoid tough cupcakes. Use non-bleeding sprinkles to keep colors vibrant. Frost cupcakes only when fully cooled to prevent melting. If frosting is too stiff, add a splash more cream or milk to loosen.

Nutrition

Keywords: funfetti cupcakes, small batch cupcakes, vanilla frosting, easy cupcakes, homemade frosting, quick dessert, colorful cupcakes

Find it online: https://twinkletaste.com/fluffy-small-batch-funfetti-cupcakes-recipe-easy-homemade-vanilla-frosting/