Mini Funfetti Cupcakes

5 from 1 vote

Mini funfetti cupcakes with sprinkles both on the inside and outside!

Prep Time15

Cook Time15

Decorating Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: mini cupcakes

Calories: 240.1kcal

Prepare your cupcake liners ( I used mini muffin cups here).
Sift self raising flour, baking powder and salt together. Set aside.
In a clean bowl, cream butter and sugar until the mixture turns light, creamy and fluffy.
Add eggs, one at a time, beating well after each addition. Scrape the bowl and beat well.
Add the sifted flour alternately with milk, starting and ending with flour.
Next, add vanilla essence and combine well. And finally, add in the sprinkles. Mix the batter only to the extent the sprinkles are well combined. Over mixing can cause them to break.
Spoon the batter into your prepared cupcake liners or muffin cups.
Bake at 175°Celsius for 10 to 15 minutes. To test if the cupcakes are done, insert a small toothpick in the center of one cupcake. If it comes out without any wet batter sticking to it, your cupcakes are done.
Remove from oven and let the cupcakes cool completely before decorating.
To decorate the cupcakes, level the tops.
Spread a layer of buttercream.
Using the back of a large piping tip as a guide, drop some sprinkles all around the edges of the cupcakes.
Lift the piping tip and pipe a small buttercream swirl in the center of each cupcake.