Introduction
These tiny, colorful Mini Sprinkle Cupcakes deliver all the festive joy of classic funfetti in a perfectly bite-sized package. You’ll love their soft, tender crumb and sweet vanilla flavor, bursting with cheerful sprinkles. They’re ideal for parties, school events, or any celebration where you want a little pop of happiness.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 36 mini cupcakes
Ingredients
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter ((at room temperature))
- 1/4 cup vegetable oil ((or canola oil))
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract ((use clear vanilla extract for even whiter cake))
- 1/2 cup whole milk
- 3 egg whites ((room temperature))
- 1/4 to 1/2 cup rainbow sprinkles ((the jimmies type))
- 4 cups powdered sugar
- 1/2 cup unsalted butter ((at room temperature))
- 2-3 tablespoons milk ((or heavy cream))
- 2 teaspoons vanilla extract ((use clear vanilla extract for whiter frosting))
- food coloring ((optional))
Instructions
- Preheat your oven to 350°F (175°C). Line a mini cupcake pan with 36 mini liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the 4 tablespoons of softened butter, vegetable oil, and granulated sugar together on medium-high speed for 2-3 minutes, until light and fluffy.
- Beat in the 1 1/2 teaspoons of vanilla extract. With the mixer on low, add half of the dry flour mixture, mixing just until combined.
- Pour in the whole milk and mix on low until incorporated. Add the remaining dry ingredients and mix just until no large flour streaks remain.
- In a separate clean bowl, beat the 3 egg whites with clean beaters on medium-high speed until soft peaks form (they will be foamy and hold a soft shape).
- Gently fold the beaten egg whites into the cake batter using a spatula, just until combined. Be careful not to deflate the egg whites.
- Gently fold in the 1/4 to 1/2 cup of rainbow sprinkles until evenly distributed.
- Divide the batter evenly among the prepared mini cupcake liners, filling each about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the Frosting: In a large bowl, beat the 1/2 cup softened butter on medium speed until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating on low after each addition.
- Add the 2 teaspoons of vanilla extract and 1 tablespoon of milk. Beat on medium-high speed for 2-3 minutes until very fluffy. Add the remaining 1-2 tablespoons of milk as needed to reach your desired spreading or piping consistency. If desired, beat in a drop or two of food coloring.
- Frost the completely cooled cupcakes and decorate with additional sprinkles, if desired.
Variations
- Cake Batter Dip: Hollow out the center of a few cooled cupcakes and fill them with extra frosting for a surprise center.
- Sprinkle Swirl: Add a few drops of food coloring to only half of your frosting, then gently swirl the white and colored frostings together in a piping bag for a marbled effect.
- Ice Cream Toppers: Skip the frosting and serve the plain sprinkle cupcakes warm alongside a bowl of vanilla ice cream for dipping.
- Mini Cupcake Tower: For a clean, modern look, frost the cupcakes with a simple offset spatula instead of piping, and arrange them in a tiered display.
Tips for Success
- Use room temperature ingredients for a smoother, more homogeneous batter that bakes evenly.
- For the best color, be sure to use “jimmies” style sprinkles, as nonpareils (tiny balls) can bleed their color into the batter.
- For picture-perfect white cupcakes and frosting, clear vanilla extract is key—it provides flavor without the typical brownish tint.
Storage & Reheating
FAQ
Can I use the whole egg instead of just egg whites?
Yes, but the texture will be slightly different. Using only egg whites creates a lighter, whiter crumb. Using whole eggs will yield a slightly denser, more golden cupcake.
Why did my sprinkles bleed or sink to the bottom?
This is usually caused by using nonpareil sprinkles (the tiny round balls) or overmixing the batter after adding them. Always use “jimmies” (the short rod-shaped sprinkles) and fold them in gently as the last step.
My frosting is too thin/thick. How can I fix it?
If too thin, gradually beat in more powdered sugar. If too thick, add more milk, 1 teaspoon at a time, until you reach the desired consistency.
Can I make this into standard-sized cupcakes?
Absolutely. Pour the batter into a standard cupcake pan lined with regular liners. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. This will yield about 12-14 cupcakes.
What’s the difference between using milk or heavy cream in the frosting?
Heavy cream will yield a slightly richer and slightly whiter frosting, while milk is perfectly fine. Cream may also allow you to whip the frosting to a slightly fluffier texture.
Can I prepare the batter ahead of time?
It’s not recommended, as the baking powder begins to activate once mixed with the wet ingredients. For best results, bake the batter immediately after mixing.