I have always been drawn to things that come in miniature. For reasons I can’t fully explain, I tend to prefer the smaller version of things—miniature items feel more charming, portable, and somehow more delightful. Given a choice, I will almost always pick the mini option.
This past weekend I whiled away nearly an hour and a half in one of my favorite stores, browsing their lineup of tiny school supplies and pondering whether mini scissors or a petite roll of tape are truly necessary. In practical terms they might not be essential, but what else is going to seal those tiny envelopes and petite note cards? Regular tape just won’t do the job with the same sense of appropriateness—or whimsy.
Miniature treats become even better when topped with sprinkles. The funfetti trend has been everywhere lately—and with good reason. Funfetti has expanded beyond boxed cake mixes into pancakes, ice cream, chocolate bark, and countless baked goods that pop up on social feeds. A plain vanilla base transforms into something joyful with the simple addition of colorful jimmies.
Funfetti first entered my life as a boxed cake mix—the go-to birthday cake that came with matching frosting from a can and extra sprinkles for the top. Those years taught me a simple truth: any vanilla cake can become funfetti with just a handful of sprinkles.
With the sprinkles likely celebrating in your pantry, mini funfetti cupcakes are a perfect way to mark a cheerful occasion. On Wednesday, March 27 there will be another BAKINGMAKESFRIENDS event—an informal gathering where people bring baked treats to share at a bar. If you bake, bring something to share; if you don’t, come enjoy cupcakes and good company. It’s a relaxed night meant for meeting people and celebrating sweets.
Party-Sized Funfetti Cupcakes
Makes about 2 dozen mini cupcakes
Adapted from Martha Stewart
For the cupcakes:
1 1/2 cups (187 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4–1/3 cup multi-colored sprinkles, plus more for decorating
1/2 cup (118 ml) milk, room temperature
1 teaspoon vanilla extract
1/2 cup (1 stick or 113 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
2 large eggs, room temperature
For the frosting:
1/2 cup (1 stick or 113 grams) unsalted butter, softened
3 cups (300 grams) powdered sugar
1/4 cup (60 ml) milk, room temperature
1 teaspoon vanilla extract
Make the cupcakes: Preheat the oven to 350°F (175°C) and line a mini cupcake tin with liners. In a medium bowl whisk together the flour, baking powder, salt, and sprinkles. Combine the milk and vanilla in a measuring cup and set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternate adding the dry ingredients and the milk mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Use a mini scoop or two spoons to fill each liner about two-thirds full. Bake for 15–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: In a medium bowl, beat the butter and powdered sugar until combined. Add the vanilla, then beat in the milk a tablespoon at a time until the frosting is smooth and spreadable.
Frost the cooled cupcakes generously and finish with extra sprinkles for a cheerful touch.
Bonus tip: You can tint white sprinkles by placing them in a plastic bag with a tiny pinch of food-safe petal dust (powdered coloring) and shaking until evenly coated. It’s an easy way to customize colors for any occasion.