Not Your Average College Food

Mini Funfetti Cupcakes

Desserts | June 17, 2013 | By

Last Saturday, my best friend Hayley turned 19. Back in high school, her birthday would always be right around finals so I never had the time to properly bake her something other than brownies. This year I wanted to make her something special, since we have been close friends throughout all of high school and just spent our first year away from each other at college. So I decided to bake something colorful, something fun…hello funfetti cupcakes!

Sprinkles are so much fun and especially perfect for birthdays. They add some pop, joy, and happiness to everything. They even add the slightest bit of crunch to these cupcakes, which are wonderfully fluffy and cake-y. The rich vanilla buttercream frosting and vanilla cake duo just melt in your mouth in a spectacular way.

Rummaging through my pantry, I came across these cute mini cupcake liners that I had never used before. So I decided to give them a try. The itsy bitsy cupcakes came out SO cute. Then, I found these aluminum liners that were a bit bigger than the mini ones but not quite the size of standard cupcake liners. So I used them too and they also came out beautifully!

I have a confession to make…this was actually my first time making my own frosting. Before, I would just kinda cheat by  icing my cupcakes with store-bought frosting. This time, I decided it was time to bring it to the next level and make my own. Turned out it wasn’t as hard as I thought it would be. In fact, it was pretty easy – just mixing butter, sugar, cream and vanilla in a standing mixer.

Okay, frosting a cupcake is actually harder than it looks. My first couple of tries came out pretty terribly. But after watching some how-to videos and taking some practice runs on a couple of cupcakes, I started getting the hang of it. In the end, I gave the pretty ones to Hayley while the not so attractive ones were quickly gobbled up by my brother.

adapted from Sally’s Baking Addiction

1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1/4 cup Greek yogurt (regular yogurt also works)
3/4 cup milk 2 teaspoons vanilla extract
1/2 cup sprinkles

Vanilla Buttercream Frosting:
1 cup (2 sticks) butter, softened
3/4 cup powdered (confectioners sugar)
1/4 cup heavy cream (or half-and-half)
1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Line mini muffin tray with 24 mini cupcake liners.

In a medium bowl mix together flour, baking powder, baking soda, and salt. Set aside.

Melt butter and stir in sugar until well mixed. Chill in the refrigerator for 1 minute. Add in egg, yogurt, milk, and vanilla extract until combined.

Slowly mix in dry ingredients until batter is thick and smooth. Slowly stir in sprinkles.
NOTE: If you are using nonpareil sprinkles (the little balls), they may bleed so don’t over stir.

Divide batter among the 24 liners and bake for 10 minutes (or until a toothpick comes out clean.)
For the medium aluminum liners, bake for 15 minutes and for regular cupcake liners, bake for 20 minutes.

Vanilla Buttercream Frosting:
Beat softened butter in an electric or stand mixer on medium for 3 minutes.

Add sugar, cream and vanilla extract with the mixer still running. Increase speed to high for 3 minutes.

Frost cooled cupcakes and sprinkle away!!!


  1. Leave a Reply

    September 12, 2013

    These turned out WONDERFUL! The only thing I changed was the amount of sugar – I put around half a cup instead of 1 whole. Even with the sugar change, the cupcakes were delicious!

    • Leave a Reply

      September 13, 2013

      Wow I’m so glad to hear that!!! Always good to cut down on sugar, thanks for trying out the recipe and discovering the sugar part, I’ll keep that in mind for the future! 😀

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