Funfetti Cupcake Recipe: small batch makes 6 cupcakes

Published: Feb 21, 2016 · Modified: Jun 25, 2020 by Christina Lane · This post may contain affiliate links · 31 Comments

Funfetti cupcake recipe thatmakes 6 cupcakes, made from scratch! Homemade funfetti cupcakes are perfect for a half birthday cake or a kids birthday cupcake celebration!

Can we get happy all up in here today? Seriously. I know it's Monday, but there are great things happening in the world!

I'm celebrating the fact that 3 of my friends all gave birth to healthy, sweet little babes all within 3 weeks of each other. (Two of my friends gave birth at home without drugs <insert stunned/shock & awe emoji here!>)

A healthy babe is the greatest thing you could ever ask for in life, and I am just filled with so much joy these day because of it! I'm not going to lie--I have seen friends go through tragic things with their kids thispast year. Those kinds of things don't really hit you the same way they did before you have kids, ya know? So, I've realized lately how special, wonderful, and magical it is to have healthy babes!

And nothing says gratitude like sprinkles?

I created this funfetti cupcake recipe that makes 6 cupcakes so that we can work a little more sprinkles into our everyday lives.

A small batch of cupcakes makes everyone happy, doesn't it?

Half-dozen Funfetti Cupcakes!

Ingredients

¼ cup all-purpose flour
1 ½ teaspoons cornstarch
⅛ teaspoon salt
3 large egg whites
¼ teaspoon cream of tartar
5 tablespoons granulated sugar
½ teaspoon vanilla extract
2 tablespoons multi-colored sprinkles

For the frosting:

6 tablespoons unsalted butter
1 ½ cups powdered sugar
¼ teaspoon vanilla extract
2-3 tablespoons milk or cream, for thinning

Instructions

Preheat the oven to 350, and place 6 paper liners in a cupcake pan.
In a medium-sized bowl, sift together the flour, cornstarch and salt. Sift it back into another bowl, and repeat one more time for a total of 3 siftings.
In a separate bowl, beat the egg whites with an electric mixer on high until foamy (about 30 seconds). Once foamy, add the cream of tartar and beat until soft peaks form (about 2 minutes).
Next, slowly stream the sugar, 1 tablespoon at a time, into the egg whites while beating. Beat in the vanilla extract.
Finally, gently fold in the flour mixture to the egg white and sugar mixture using a rubber spatula. Proper folding technique is down the middle and sweep the sides of the bowl. Don't deflate the batter by stirring too vigorously!
Fold in the sprinkles.
Divide the batter amount the cupcake liners and bake for 17-19 minutes, until the tops of the cupcakes are starting to lightly brown and a toothpick inserted comes out clean.
Let the cupcakes cool near the oven. They will shrink, but they will still have flat or slightly domed tops (angel food shrinks when cooling).
Once the cupcakes are cool, beat together all of the frosting ingredients, using milk to thin it as needed.
Frost the cupcakes with the frosting, decorate with more sprinkles, and enjoy!

Notes

This recipe makes just 6 cupcakes, but can doubled to make a full dozen. Follow the recipe exactly to double--use 6 egg whites. These are fluffy cupcakes similar to angel food cake!

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Funfetti Cupcake Recipe: small batch makes 6 cupcakes | Dessert for Two (2024)

Half-dozen Funfetti Cupcakes!

Ingredients

For the frosting:

Instructions

Notes

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Nutrition Information:

Yield:

Serving Size:

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