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!
Small Batch Vanilla Cupcakes
With Easter right around the corner, I took this as my first opportunity to bake my first small batch of cupcakes. This recipe for Small Batch Vanilla Funfetti Cupcakes yields cupcakes that are super moist, yet have a sturdy cake to hold up to the rich buttercream frosting. Not to mention, the funfetti sprinkles baked in the cupcakes, and some festive Easter sprinkles on top!
And the vanilla flavor really shines through, especially when you use vanilla bean paste. I like to use vanilla bean paste, particularly in vanilla cake recipes, because it adds a rich depth of flavor. However, if you don’t have vanilla bean paste, you can substitute it with vanilla extract. Both taste great.
In addition to the smaller portions for the cupcakes, I have also included a small batch recipe for the buttercream frosting! Yay!!
Easy One-Bowl Cupcake Recipe
In addition to the exciting idea of a dessert for two, this recipe for Small Batch Vanilla Funfetti Cupcakes is also super easy. One bowl is all you need. And because the recipe uses melted butter, you don’t have to wait around for yours to come to room temperature.
However, I do still recommend letting your egg and buttermilk come to room temp a few minutes before you start preparing. Because it is always a good rule of thumb to have all of your ingredients at the same temperature.
You do need a measuring cup, but you need this anyway to measure your buttermilk. Whenever I can, I use my liquid measuring cup to mix all of the liquid ingredients. It makes prep time fast and easy and saves another bowl from getting dirty. And who doesn’t want to wash some extra dishes!
Tips For Making Funfetti Cupcakes
- Of course, read the recipe through first.
- Get out all of the ingredients and utensils you will need.
- Bring your buttermilk and egg to room temperature. At least 15 minutes before you start preparing.
- Mix your liquid ingredients in the liquid measuring cup you will need. Of course, after you measure the buttermilk first. 🙂
- Use a small cookie scoop to fill your cupcake liners with the batter. This makes it super easy and avoids any messy spills.
- Keep an eye on the cupcakes and don’t let them overbake. Otherwise, they get dry. Start testing for doneness at 18 minutes by inserting a toothpick in the center of one cupcake. When it comes out clean, they are done!
Homemade Small Batch Buttercream Frosting
How great is it that we can also make a smaller batch of homemade buttercream frosting?! The recipe gives you the perfect portion to frost your cupcakes with pretty piping.
The only thing that is different about this small batch of frosting is that you should mix it by hand, using an electric handheld mixer. If you try to do this in your larger stand mixer, there is simply not enough volume of ingredients for the larger attachments to mix it properly.
I hope you enjoy the first, of hopefully many, small-batch desserts! And most importantly, I wish you a very Happy Easter!
Small Batch Vanilla Funfetti Cupcakes
- 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 sprinkles (plus extra for decorating)
- 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.
- 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.