Small Batch Funfetti Cupcakes
Servings: 6 cupcakes
Calories: 434kcal
These Small Batch Funfetti Cupcakes are simple, delicious and ready in just 30 minutes. Studded with rainbow sprinkles and topped with funfetti buttercream frosting, this recipe makes six cupcakes.
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Ingredients
Cupcakes
- 4 tablespoons butter melted
- 1/2 cup + 1 tablespoon sugar
- 1 egg white
- 1 teaspoon vanilla
- 2/3 cup flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons whole milk
- 2 tablespoons sprinkles
Frosting
- 8 tablespoons butter softened
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 2 tablespoons sprinkles
Instructions
Cupcakes
- Preheat oven to 350 degrees.
- In a medium bowl, stir together butter and sugar.
- Add egg white and vanilla and stir until well combined.
- Add flour, baking powder, baking soda and salt and stir together while slowly adding milk.
- Add sprinkles and stir until just combined.
- Using a large cookie scoop, add batter to muffin tin lined with six paper liners.
- Bake for 15-17 minutes or until toothpick inserted into center of cupcake removes cleanly.
- Allow to cool completely.
Frosting
- In a medium bowl, beat together butter and powdered sugar using a hand mixer. If necessary, add milk to help frosting come together.
- Stir in sprinkles immediately before frosting cupcakes.
- Garnish cupcakes with additional sprinkles just prior to serving.
Notes
Adapted from Sweet & Simple: Desserts for Two.
Nutrition
Calories: 434kcal | Carbohydrates: 54g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 286mg | Potassium: 90mg | Sugar: 43g | Vitamin A: 710IU | Calcium: 45mg | Iron: 0.7mg