Mini Funfetti Cupcakes
Recipe type: Dessert
Makes: ~4 dozen mini cupcakes
Everyone’s favorite funfetti cupcake in mini form! Homemade funfetti cupcakes from scratch.
  • 200g (1¾ cup) cake flour, sifted
  • 240g (1 cup + 3 tablespoons) granulated sugar
  • 10g (2 teaspoons) baking powder
  • 3g (1/2 teaspoon) salt
  • 90g (6 tablespoons) unsalted butter, cold and cut into tablespoons
  • 180 milliliters (3/4 cup) milk, at room temperature (I’ve had success with any type of milk)
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 3 milliliters (1/2 teaspoon) lemon juice
  • 160g (4 large) egg whites at room temperature
  • 60g (~1/2 cup) confetti quins (use something like this for best results, regular sprinkles or jimmies will melt into the batter)
  • 280g (1¼ cup) unsalted butter, softened at room temperature
  • 1 gram (1/8 teaspoon) salt
  • 410g (3¼ cup) powdered sugar, sifted
  • 60 milliliters (1/4 cup) whole milk (use whole for best results; if using low fat or fat free milk, start with smaller amount)
  • 10 milliliters (2 teaspoons) vanilla bean past or pure vanilla extract
  • Additional confetti quins or sprinkles for decorating
  1. Pre-heat oven to 350 degrees; line mini cupcake pans with cupcake liners or grease the cups with butter flour or non-stick cooking spray; set aside
  2. Sift the flour, sugar, baking powder and salt into the large bowl of an electric mixer; use paddle attachment to mix on low speed while adding butter one piece at a time; mix until combined (butter pieces should be in pea-sized clumps with dry ingredients)
  3. In a medium bowl or small cup, whisk together half of milk, vanilla and lemon juice and set aside
  4. In a medium bowl or measuring cup, lightly whisk together egg whites and remaining milk; set aside
  5. Turn mixer to medium-low speed and gradually add the vanilla mixture; beat on medium-low speed for five minutes (do not overmix)
  6. Use a spatula to scrape the sides and bottom of the mixing bowl; add ⅓ of the egg white mixture and mix on low speed until combined; repeat with remaining egg white mixture (do not overmix!)
  7. Use a spatula to fold in confetti quins
  8. Distribute batter evenly among cupcake cups (filling each cup about ⅔ of the way full) with a small ladle or cookie dough scoop
  9. Bake for 11-12 minutes or until a toothpick comes out clean from center of cupcakes
  10. Allow cupcakes to cool for five minutes and then remove from pan to cool completely; set aside and make frosting
  1. In the large bowl of an electric mixer with a paddle attachment, beat butter and salt on medium speed until pale and creamy (5-10 minutes)
  2. Add ⅓ of sugar and mix on low speed until combined; repeat until all sugar is incorporated; add milk and vanilla and mix on low for one minute; increase speed to medium high and beat until light and fluffy, about six minutes
  3. Pipe immediately or store in refrigerator up to three days and bring to room temperature before using (may need to beat again before use)
  4. Sprinkle additional confetti quins over frosting
  5. Cupcakes best enjoyed within two days; keep lightly covered at room temperature
Recipes barely adapted from The Seetapolita Bakebook
Cupcakes can be baked in advanced and frozen in an airtight container for one month before frosting and serving; bring to room temperature before frosting
Recipe by Keep It Sweet Desserts at