Mini funfetti cupcakes

My family really loves funfetti cake. Growing up, funfetti cake was often baked for birthdays. Since I started baking from scratch, I’ve fallen out of love with cake mixes. They all have this “cake mix” flavor that I don’t like.

This weekend I made some funfetti cupcakes. I made them mini because they are so adorable as mini and get eaten much quicker. Luckily, funfetti cakes can be made from scratch if you don’t like the cake mix taste like me. You just use your favorite white cake recipe and add some sprinkles to the batter.

For the frosting, I made a simple whipped cream frosting and put some additional sprinkles on for decoration.

Mini Funfetti cupcakes


2 1/2 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cup sugar
2 eggs
1/3 cup sour cream
1/4 cup oil
1 teaspoon vanilla extract
1 cup sprinkles


1. Preheat oven to 350 degrees and prepare mini muffin pan with cupcake liners.

2. Sift flour, salt, and baking soda in medium bowl.

3. In bowl of stand mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add  sour cream, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in sprinkles.

4. Fill cupcake molds 3/4 way. Bake for 8-10 minutes. Allow to cool completely before frosting.

Whipped Cream Frosting

2 cups heavy cream
1/4 cup granulated sugar (or more according to your taste preference)


1. Beat sugar and heavy cream until stiff peaks form. Put cream into piping bags to decorate cupcakes.

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  1. Cliff says:

    Very nice integration of mochi with the recipes 🙂

  2. Maggie says:

    These look yummy! Every homemade funfetti cake I’ve tasted has been really dry, but I can’t imagine that these would be with the inclusion of sour cream and oil. Thanks for the recipe – I’m definitely bookmarking!

  3. EDITH says:

    Soy fan de sus recetas; pero sus dibujos son tan tiernos, irresistibles y adorables que hasta dan ganas de comerselos. 😀

  4. EDITH says: