Mini Funfetti Cupcakes with Whipped Marshmallow Frosting
It’s always nice to have a go-to recipe that is both simple to make and a crowd pleaser. These mini cupcakes are very easy to whip up (only require one bowl) and are appealing to both children and adults–though mostly children. 🙂 My girls especially love mini cupcakes because I am more inclined to let them have more than one.
The cake is spongey and colorful and is well-complemented by the dollops of whipped frosting making each one a perfect popable treat. I hope you enjoy!
Mini Funfetti Cupcakes with Whipped Marshmallow Frosting:
- 3 cups flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 4 large eggs
- 3/4 cups canola oil
- 1 cup milk
- 1 tablespoon vanilla extract
- 1/2 cup rainbow jimmies/sprinkles
Preheat oven to 350 F.
Line mini muffin tin with paper liners.
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Add the eggs, oil, milk, and vanilla and mix with a wooden spoon until smooth. Fold in the jimmies. (Be careful not to overmix or the color from the jimmies will spread into the batter.)
Use a spoon or small scooper to fill each paper liner leaving some space at the top for the cupcakes to rise. Bake approximately 14 minutes (rotate pan halfway through) or until a toothpick inserted int the center of the cupcakes comes out clean.
Allow to cool completely prior to topping with frosting. (Recipe below.)
- 1 cup butter
- 2 7 oz. jar Marshmallow Fluff
- 2 cups powdered sugar
- 1 tsp. vanilla extract
If your butter is cold, place it in the microwave for approximately 20 seconds to bring to room temperature. (This way it will whip easily.)
Whip butter in a stand mixer using the whisk attachment (or using a handheld mixer) until it is fluffy. Add Fluff and vanilla and continue to whip until all ingredients are combined. Scoop into a piping bag and use to decorate cooled cupcakes.