This small batch funfetti cupcake recipe yields six light, tender, and colorful cupcakes. It’s quick and simple to make, ideal when you only want a few cupcakes instead of a full dozen.
My kids adore cupcakes, but I don’t always want to bake a dozen. That’s where small-batch recipes come in handy. These funfetti cupcakes are made from scratch with common pantry ingredients, folded with rainbow sprinkles, and finished with a buttery, silky frosting. They come together fast and are a favorite with both kids and adults.
What makes this recipe great
- Perfect small batch: Makes 6 frosted cupcakes—great when you don’t want extra leftovers.
- Easy prep: No stand mixer required; a fork is all you need to combine ingredients.
- Customizable: Simple to adapt to gluten-free or dairy-free diets.
- Versatile: Ideal for birthdays, small celebrations, baking with kids, or satisfying a sweet craving.
Recipe ingredients
- Flour – unbleached all-purpose flour works well here.
- Baking powder – helps the cupcakes rise.
- Butter – choose a good-quality butter for flavor; needed for both batter and frosting.
- Egg – binds the batter and adds structure.
- Sugar – granulated sugar for the batter and powdered sugar for the frosting.
- Milk – any milk you prefer will work.
- Vanilla – vanilla extract enhances the flavor.
- Rainbow sprinkles – use your preferred sprinkles; note that natural sprinkles without dyes give subtler color when baked.
See the recipe card below for exact measurements and a printable version of the recipe.
Additions / Substitutions
- Gluten-free option: Substitute gluten-free flour at a 1:1 ratio.
- Dairy-free option: Use dairy-free butter and a non-dairy milk (such as almond milk) in place of butter and cow’s milk.
Step-by-step instructions
Step 1: Preheat the oven to 350°F (175°C) and line a cupcake tin with six paper liners. Whisk together the flour, baking powder, and salt in a bowl.
Step 2: In a separate bowl, whisk together the melted butter, granulated sugar, egg, milk, and vanilla until smooth.
Step 3: Add the dry ingredients to the wet mixture and stir until just combined.
Step 4: Gently fold in the rainbow sprinkles, taking care not to overmix so the batter doesn’t become streaked.
Step 5: Divide the batter evenly among the six liners.
Step 6: Bake for about 19–24 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
Step 7: For the frosting, beat room-temperature butter with powdered sugar, vanilla, and milk until smooth and fluffy. A food processor or electric mixer works well; add a few drops of food coloring if desired.
Step 8: Pipe or spread the frosting on the cooled cupcakes and finish with extra rainbow sprinkles.
Expert tips
- Butter handling: Melt butter for the batter in short bursts in the microwave—30 seconds, then check. For frosting, use butter at room temperature; if slightly cool, warm for just 10–15 seconds to make it workable but not melted.
- Sprinkle color: Natural, dye-free sprinkles produce subtler color after baking. If you want vibrant flecks inside the cupcakes, choose sprinkles with food dyes.
- Leavening note: Use baking powder (not baking soda) for this recipe.
- Frosting amount: If you prefer a light spread, halve the frosting quantities. Use the full frosting recipe if you want to pipe generous swirls.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
Other cake recipes you’ll love:
Gluten Free Chocolate Muffins (Paleo)
Pumpkin Olive Oil Cake
Molten Chocolate Lava Cakes (Gluten-free, Dairy-free)
Small Batch Strawberry Cupcakes
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Small Batch Funfetti Cupcake Recipe
Ingredients
Cupcake ingredients:
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
- 1 large egg
- 6 tablespoons granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons rainbow sprinkles
Frosting ingredients:
- 1/2 cup butter, room temperature
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk (or heavy cream)
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 6 paper liners.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk melted butter, sugar, egg, milk, and vanilla until combined.
- Pour dry ingredients into wet ingredients and whisk gently. Fold in the sprinkles.
- Divide batter among liners and bake 19–24 minutes, until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For the frosting, beat butter, powdered sugar, vanilla, and milk until smooth. Add color if desired.
- Frost cupcakes and top with additional sprinkles.
Notes
- Gluten-free: Use a 1:1 gluten-free flour substitute.
- Dairy-free: Use dairy-free butter and a non-dairy milk alternative.
- Butter tips: Melt butter in short bursts in the microwave; for frosting, warm slightly only if not at room temperature.
- Frosting amount: Use full recipe for piping or generous swirls; halve for light spreading.
Nutrition
Carbohydrates: 70 g
Protein: 3 g
Fat: 25 g
Nutrition information is an estimate and should be used as a guideline only.