February 10, 2012

Mini Funfetti Cupcakes with Sprinkles

Moist, Light, and Fluffy Vanilla Funfetti Cupcakes with Sprinkles

Ahh, who can resist a cute mini cupcake with colorful confetti sprinkles?? A simple vanilla cupcake with vanilla buttercream frosting is my absolute favorite kind of cupcake. I knew I had to make this fabulous little cupcake for our Cupcake Taste Testing Party, and it’s the perfect recipe to kick off Cupcake Week!

I used Sweetapolita’s Fluffy Vanilla Cake recipe for these cupcakes, and I’m going to just send you over there to get it. The cupcakes were gorgeous, light, airy, fluffy, and impossibly moist. Everything I want in a vanilla cupcake. Even when made mini — and that’s hard to do! A perfect vanilla cupcake.

I topped them with my favorite vanilla buttercream frosting recipe (posted below). You can use any vanilla extract for this buttercream, but if you’d like to give your frosting a little WOW factor, I absolutely love Tahitian vanilla extract! This special vanilla extract is specifically for use in recipes that are not cooked or heated, and results in a pure, simple, delicious vanilla flavor.

Moist, Light, and Fluffy Vanilla Funfetti Cupcakes with Sprinkles

Here are the two recipes below. Enjoy these, guys! Five new cupcake recipes are coming at you next week. Have a great weekend!

 

Click HERE to get the recipe for Fluffy Vanilla Cake!

NOTES

      • I weighed all my ingredients.
      • I used Egg Beaters Egg Whites in place of the egg whites, so I wouldn’t have leftover yolks. So easy and worked PERFECT!
      •  I used 1 tablespoon vanilla extract.
      • Just before pouring the batter into the cupcake liners, I stirred in 1/4-1/2 cup confetti sprinkles. I didn’t measure exactly, I just kept adding until the batter looked colorful and sprinkly :)
      • For MINI cupcakes, bake at 350 for 8-10 minutes. For STANDARD cupcakes, bake at 350 for 18-22 minutes.

 

Vanilla Buttercream Frosting

1 cup (2 sticks) butter, softened
3 cups powdered sugar
1/2 cup heavy cream
2 teaspoons Tahitian vanilla extract

Place the butter, sugar, cream and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add more cream, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached. Pipe onto cupcakes and top with confetti sprinkles!



Make for: Dessert
Tags:

33 Comments



 
 

1
Averie @ Love Veggies and Yoga February 10, 2012 at 2:10 am

Oh these are the perfect way to start off cupcake week…I have a feeling I’m going to be in heaven this week :)

Reply

2
worQshop February 10, 2012 at 3:44 am

I’ll be making some cupcakes for valentine’s orders and Im going to try this icing! It sounds lovely and I like the idea of adding cream!

Reply

3
Sherri February 10, 2012 at 3:58 am

What a great cupcake idea for Valentine’s Day. I plan on making these with Valentine’s sprinkles. Thanks for sharing! ♥

Reply

4
becky February 10, 2012 at 5:13 am

Cutest cupcakes ever. You rock……love the cake recipe too. Too yummy for me to resist. I’ll have to whip up a batch of these as well as the beautiful cake sometime soon. Hugs, Becky

Reply

5
Blog is the New Black February 10, 2012 at 6:45 am

Love anything mini, and OF COURSE, funfetti!

Reply

6
Heather (Heather's Dish) February 10, 2012 at 6:58 am

oh, great idea to use egg beaters! i’ve never thought to do that but it makes perfect sense!

Reply

7
The Mrs @ Success Along the Weigh February 10, 2012 at 7:17 am

I did the Scooby Doo head jerk “ruh!?” when I saw the heavy cream in the frosting. Since Vanilla on Vanilla is my favorite as well you can bet I’ll be making that bad boy!!

Reply

8
Angie @ Bigbearswife February 10, 2012 at 7:45 am

Mini cupcakes are probably my favorite. I usually use milk in the recipe instead of walk, and don’t out icing on them. Makes cute little cake “poppers”

Reply

9
Christina Sporer February 10, 2012 at 8:29 am

Double Vanilla is my FAVORITE too!

Reply

10
Deborah February 10, 2012 at 9:13 am

These are so cute, and I love the idea to use egg beaters. I hate having leftover egg yolks!!

Reply

11
Chelsie @ A Little Peanut February 10, 2012 at 9:21 am

Looks like I will be making all of these cupcakes this week! I can’t wait to see your other flavors :)

Reply

12
mary February 10, 2012 at 9:45 am

Seriously… those sprinkles make them irresistable!
Mary

Reply

13
Lauren February 10, 2012 at 9:50 am

Gorgeous! And any cake recipe from Sweetapolita is always delicious!

Reply

14
Yvonne G. February 10, 2012 at 10:22 am

Amanda, I think I’m in love with all your cupcake goodness….will you be My Valentine???

Reply

15
stacy February 10, 2012 at 10:36 am

amanda – where are those liners from?? i NEED them! so adorable. xo

Reply

16
Amanda February 10, 2012 at 10:49 am

Hi Stacy! They are from Michaels :)

17
Kristen February 10, 2012 at 12:22 pm

These are adorable!

Reply

18
Othelie February 10, 2012 at 2:53 pm

These look amazing and so adorable! You brought so many ideas to my head with the second picture, just..thank you :) This might be one of my new favourite websites.

Reply

19
Anna @ hiddenponies February 10, 2012 at 3:05 pm

What sweet cupcakes! I agree, despite my deep love for chocolate, nothing beats a good vanilla cupcake. Can’t wait to see what the rest of cupcake week holds!

Reply

20
Nancy Munroe February 10, 2012 at 9:00 pm

These are so cute and so delicious looking. I want just one please!

Reply

21
Sherrie February 11, 2012 at 6:31 am

So cute, love ‘em! Do they have to be refrigerated though, because of the cream used in the frosting?

Reply

22
Meg February 11, 2012 at 7:19 am

Oh no, Amanda! Now I’m wanting cupcakes for breakfast!

Reply

23
Elizabeth February 11, 2012 at 10:25 am

Yay cupcakes!!! These look so good. Definitely want to make an attempt!

Reply

24
Shelby February 11, 2012 at 11:11 pm

Hi! I can’t wait to try these as well. I love trying new cupcake recipes, although I am a pretty good baker I still can not master the art of piping icing. Any chances of a tutorial on mastering this skill sometime?

Reply

25
Desiree February 12, 2012 at 7:15 pm

i’ve been really wanting to try her recipe. def. going to now after seeing your lovely little cupcakes. so perfect!!

Reply

26
Rose February 12, 2012 at 11:31 pm

I am so glad I literally stumbled across your site – its amazing. I leapt upon the NYC photos and they were so incredible. I can’t wait to have the time to explore your site a lot more thoroughly. Thanks so much for sharing so many interesting things.
Rose

Reply

27
Sharie T February 13, 2012 at 11:26 pm

My 11 yo and I made cupcakes tonight for my work tomorrow. (Happy Valentines Day, btw) We used your vanilla buttercream frosting receipe.
OH MY GOODNESS was it ever delish!!! We never got it creamy enough to pipe, but for a first time she did great. We used Valentines sprinkles on top.
I will always turn to this frosting receipe. Thanks so much!!

Reply

28
Sharie T February 13, 2012 at 11:28 pm

I vote for a frosting decor tutorial also! :)

29
giozi February 20, 2012 at 1:21 pm

Looks really taste.
I don’t know what happend but I received in my reader almos 30 post of you today. Some of them repeated :O

Reply

30
Danielle H. March 6, 2012 at 12:47 pm

I might have missed this, but how many standard size cupcakes does the buttercream recipe frost? Making cupcakes for my daughter’s teacher’s birthday!

Reply

31
Rebecca March 14, 2012 at 1:32 pm

I’m going to make these cupcakes for my son’s second birthday – they are so cute! Quick question…..do you have to keep them in the refrigerator because of the whipping cream in the frosting? Thanks so much!

Reply

32
Amanda March 14, 2012 at 1:43 pm

No, they can be stored at room temperature. Have fun! :)

33
Rebecca March 14, 2012 at 5:52 pm

Thank you for your quick reply! :) I hope they turn out even though I don’t have a scale or a stand mixer!

Leave a Comment