This small-batch recipe yields two perfectly tender vanilla funfetti cupcakes—ideal for a tiny celebration or a sweet treat without baking a whole dozen.
Over the weekend little John hit the one-month mark. It’s surprising how quickly that first month passed — in some ways it feels like no time at all, and in others it already feels like a long chapter. It’s been a challenging month, but his sweetness makes it worth it. Since we made it through this milestone (and I’m still mostly sane), I thought a small celebration was appropriate.
And what better way to celebrate than with cupcakes studded with sprinkles?
I didn’t want a dozen sitting around while I’m trying to get back into routine, so I adapted a pared-down funfetti recipe to make just two cupcakes. They’re perfect when you want a little indulgence without the temptation of an entire batch.
Halfway through mine I questioned offering the second one to my husband. Even Steve—who usually doesn’t crave sweets—wished there were more. These cupcakes come out moist and tender with a strong vanilla note and a cheerful scattering of sprinkles.
(I might have to bake another small batch tomorrow.)
Whether you’re marking a milestone, crossing something off your to-do list, or simply celebrating that it’s Thursday, these cupcakes are an easy, satisfying way to add a little joy to the day.
Every day deserves a cupcake.
Funfetti Cupcakes for Two
2
cupcakes
10
12
22
Ingredients
Cupcakes:
- 1 large egg white
- 2 tablespoons granulated sugar (22 grams)
- 2 tablespoons unsalted butter, melted and cooled (28 grams)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/4 cup all-purpose flour (30 grams)
- Heaping 1/4 teaspoon baking powder
- Pinch of salt
- 1 1/2 tablespoons milk
- 1 tablespoon rainbow sprinkles (15 grams)
Buttercream Frosting:
- 1 cup powdered sugar, sifted (100 grams)
- 1/4 cup unsalted butter, room temperature (57 grams)
- 1/2–1 tablespoon milk
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Rainbow sprinkles for decorating
Instructions
To make the cupcakes:
- Preheat the oven to 350°F and line two cups of a muffin pan with cupcake liners.
- In a medium bowl, whisk the egg white, sugar, and vanilla until combined. Stir in the melted, cooled butter. Add the flour, baking powder, and salt and mix gently. Stir in the milk, then fold in the sprinkles. Divide the batter evenly between the two liners.
- Bake until a toothpick inserted in the center comes out clean, about 12–15 minutes. Let cool completely before frosting.
To make the buttercream frosting:
- In a medium bowl, beat the sifted powdered sugar and room-temperature butter on low speed until combined. Add 1/2 tablespoon milk, a pinch of salt, vanilla, and almond extract. Increase speed and beat until smooth and fluffy, about 2–3 minutes. Add the remaining 1/2 tablespoon milk if the frosting needs loosening for spreading.
- Spread the frosting on cooled cupcakes and garnish with extra sprinkles if desired.
Notes
- Use “jimmies” or “confetti” sprinkles rather than non-pareils, which can bleed color into the batter.
- There will likely be leftover buttercream—perfect for an extra cupcake or to spread on toast.
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