Vanilla Funfetti Mini Cupcakes



Well, Valentine’s Day is right around the corner, and there’s nothing I love more than themed sweet treats. I’m not so gung-ho about Valentine’s Day in general, but I’m pretty gung-ho when it comes to themed sprinkles and cupcake liners. It’s all about the accessories. The only problem with this, is that I become a serious accessory hog. I had Zach stop at the grocery store just yesterday just to wipe them out of their Valentine’s Day-themed accessories. Hey, they were on sale! You have to stock up while you can! These cupcakes are just adorable, and I decided to go “mini” with them so that they would “last longer.” I have a deranged way of thinking sometimes. Hey, I’m not perfect. You can certainly make them standard size. I will not be offended. They are perfect for parties, or if you are me, perfect for 12pm on a Thursday. They are simple and cute, so do yourself a favor, and whip up a batch!





Recipe Fun Facts:

I know I’ve mentioned this before, but because I live a mile above sea-level, my desserts tend to need more baking time. I tried to adjust this in the recipe below, but you may only need about 8 minutes (or 16 minutes for standard size) to cook these cuties through. Keep an eye on them (and make use of those toothpicks!), is what I suggest doing.

Whenever you make something “funfetti,” you run the risk of the sprinkles bleeding through the cake batter. This happens to me all the time, so don’t be nervous. At the worst, you will have a swirled effect in your cupcakes, which is equally adorable! When deciding what sprinkles to use, the bigger the better. They won’t bleed as quickly.

Themed sprinkles and cupcake liners are one hundred percent mandatory and will affect the taste of the cupcakes.


Just kidding.

Beer Love:

Beer: Speakeasy’s Butchertown Black Ale
Brewed By: Speakeasy Ales and Lagers
Style: American Black Ale
ABV: 8.0%
Description: This Black Ale is perfectly roasty, chocolatey and malty. It’s a great pairing for your favorite sweets. With subtle hints of pine, it’s warming, yet refreshing. It compliments these cupcakes perfectly, and that subtle bitterness really brings out the vanilla in this recipe. This black ale was a one time release, but returned in 2013, so you may still be able to pick up a bottle! If you can, I highly recommend that you do so.




Vanilla Funfetti Mini Cupcakes
Prep Time
25 min
Cook Time
11 min
Total Time
36 min

Vanilla Funfetti Mini Cupcakes

This Valentine edition of vanilla funfetti mini cupcakes are the perfect sweet bite.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable shortening, melted
  • 1 cup granulated sugar
  • 1/3 cup whole milk, room temperature
  • 1/3 cup sour cream
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup sprinkles (Valentine''s Day themed)
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/4 cup cream cheese, softened to room temperature
  • 3 1/2 cups confectioner''s sugar
  • 3 tablespoons heavy cream, more as needed
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon fine sea salt


  • Preheat your oven to 350 degrees and place 24 mini cupcake liners in 2 mini cupcake tins (or 12 standard-sized cupcakes liners in 1 standard-size cupcake tin). Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda and sea salt. Set aside.
  • In another large bowl, whisk together the butter, shortening and sugar until combined. Add the whole milk, sour cream, egg and vanilla extract. Whisk until smooth and creamy.
  • Add the dry ingredients into the wet, and stir until all of the lumps are gone. Gently fold in the sprinkles. Do not over-mix the sprinkles, or they will bleed into the cake batter.
  • Divide the batter among the 24 molds (or 12 standard-size molds), filling them about 3/4 of the way up each mold.
  • Bake at 350 degrees F for 10-11 minutes (20-22 minutes if using standard-size muffin tin) or until a toothpick comes out clean (or with just a few crumbs).
  • Remove from oven and let cool completely.
  • While the cupcakes are cooling, prepare your frosting. In a stand mixer, with paddle attachment fixed, cream together the butter and cream cheese until light and fluffy. Add the confectioner''s sugar, while the mixer is set to low speed. Once all of the sugar has been added, add the heavy cream, vanilla extract and salt. Increase the speed to medium, and mix for 2 minutes. If the frosting is too thick, add more heavy cream (a tablespoon at a time). If it is too thin, add more sugar (a tablespoon at a time), until you get the consistency you desire.
  • Frost each cupcake and sprinkle with sprinkles.
  • Store in an airtight container, at room temperature, for up to a week. Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * Cupcakes Tins (mini or standard size) * Cupcake Liners * Large Bowls * Whisk * Wooden Spoons * Stand Mixer or Electric Mixer * Airtight Container * Makes 12 Standard Cupcakes or 24 Mini Cupcakes


Other Sweet Treats!
Caramel Pecan Fudge Brownies


Soft Gingersnap Cookies with Cream Cheese Frosting


Biscoff (Cookie Butter) and Cinnamon Puppy Chow


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