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Single funfetti cupcake with sprinkles
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5 from 1 review

Small Batch Vanilla Funfetti Cupcakes

Fluffy, moist Small Batch Funfetti Cupcakes with homemade vanilla buttercream frosting, just for two!  Add funfetti and festive sprinkles for the perfect dessert to celebrate Easter, Valentine’s Day, a Birthday, or any special occasion!  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cupcakes, Funfetti, Small Batch, Vanilla
Servings: 4 Cupcakes
Author: Erin Cernich


  • 1 - Muffin/Cupcake Pan



  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup buttermilk room temperature
  • 1 large egg room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/4 cup granulated sugar
  • 1 tablespoon Funfetti/Holiday Sprinkles plus extra for decorating

Buttercream Frosting

  • 4 tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1-2 tablespoons milk, or heavy cream room temperature
  • 1/2 teaspoon vanilla bean paste or vanilla extract



  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position.  Line four cups in a muffin pan with paper liners
  • In a small bowl, sift the flour, baking soda, and salt.  
  • In a liquid measuring cup, combine the buttermilk, egg, vanilla bean paste (or extract) and sugar.  Mix until well combined.  Add the sprinkles (if using) and stir a couple of times until incorporated.  
  • Add the liquid ingredients and the melted butter to the dry ingredients.  Whisk until no streaks of dry flour remain.  Using a spoon or a small cookie scoop, evenly portion the batter into the 4 prepared cups in the muffin pan.  Fill each 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.  Cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Buttercream Frosting

  • In a small bowl, use a handheld mixer to beat the butter until light and fluffy - about 1 minute.  Add the powdered sugar, 1 tablespoon of the milk or cream, and vanilla bean paste (or extract).  Beat until very light and fluffy - about 2 minutes.  If the frosting is too thick, add a little more milk or cream as necessary.  
  • To frost the cupcakes, transfer the buttercream to a piping bag fitted with a tip of your choice.  Or you can spoon the frosting on top of the cupcakes and smooth out with an offset spatula.  Sprinkle additional sprinkles on top of the frosting.  
  • The cupcakes can be stored in an airtight container at room temperature for 1 day, or in the refrigerator for up to 3 days.