Small Batch Rainbow Funfetti Cupcakes
These small batch funfetti cupcakes are a delightful treat that's perfect for celebrating special occasions or indulging in a sweet moment. With a burst of rainbow colours in every bite, these cupcakes are a festive way to embrace the joy of Pride Month.
Servings: 6 cucpakes
Ingredients
Funfetti Cupcakes:
- 1 egg
- 67 grams white sugar
- 85 grams flour
- ¾ teaspoon baking powder
- 1/4 teaspoon salt
- 42 grams butter melted
- 60 mL milk
- 1 teaspoon vanilla bean paste
- 1/4 cup funfetti sprinkles
Vanilla Frosting:
- 113 grams butter room temperature
- 250 grams icing sugar
- 1/4 teaspoon salt
- ½ teaspoon vanilla extract
- 15 mL heavy cream
- Colour Mill Food Colouring
Instructions
Vanilla Cupcakes:
- Preheat the oven to 325°F.
- In a medium bowl, whisk together the egg and sugar until the mixture lightens in colour.
- Add in the flour, baking powder, and salt, and mix until just combined.
- Add in the melted butter, milk, and vanilla. Whisk until smooth.
- Fold in the sprinkles.
- Line a small cupcake pan with liners and spray with cooking spray.
- Using an ice cream scoop, distribute the batter into the cupcake liners, filling each about ⅔ to ¾ full.
- Bake in the preheated oven for 18-20 minutes (check that they are done with the toothpick test - insert a toothpick into the centre of one cupcake, they are done when it comes out clean).
- Cool the cupcakes completely before frosting.
Vanilla Frosting:
- Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter until smooth.
- Slowly add the icing sugar in batches, beating after each addition to prevent it from puffing up.
- Add the salt, vanilla, and cream.
- Beat until smooth. For best results, follow detailed instructions in my "Buttercream Recipe".
For Rainbow Swirl:
- Divide the frosting into 6 approximately equal portions, in 6 small bowls. Dye one bowl red, one orange, one yellow, one green, one blue, and one purple. Line each colour up on a piece of plastic wrap, then then roll it into an icing sausage.
- Snip the end of the sausage, and add the frosting to a piping bag fitted with a piping tip of your choosing (I like Wilton 1M and 6B).
- Pipe a lower-case "e" shape on the top of each cupcake.
Notes
Storage: Once the cupcakes are fully cooled, you can store them in an airtight container at room temperature for up to 2 days. If you'd like to store them for longer, you can refrigerate them for up to 5 days. Just make sure to bring them to room temperature before serving to enjoy their best texture and flavor.
Freezing: These cupcakes can also be frozen for future enjoyment. Place them in an airtight container or freezer bag, and they will stay fresh for up to 3 months. When you're ready to enjoy them, allow them to thaw at room temperature before frosting and serving.
Frosting Consistency: If you find that your frosting is too thick, you can add a little more milk or cream, a teaspoon at a time, until you reach the desired consistency. On the other hand, if the frosting is too thin, you can add a bit more powdered sugar to thicken it up. More details on consistency in my Buttercream Guide!