Oh my goodness, let me tell you about the pure joy of baking mini funfetti cake muffins! These little bundles of happiness are not just adorable; they’re a vibrant explosion of color and sweetness that can brighten any day. I remember the first time I made these for a friend’s birthday party. The kids went wild for them, and honestly, so did the adults! They’re perfect for everything from celebrations to cozy weekends. Just imagine the delightful smell wafting through your kitchen as they bake—it’s enough to make anyone smile! And the best part? You can whip them up in no time. Trust me, once you start, you’ll want to make them for every occasion!
Ingredients List
To make these adorable mini funfetti cake muffins, you’ll need a handful of simple ingredients that you probably already have in your pantry. Here’s what you’ll need:
- 1 cup all-purpose flour: This is the base of your muffins, giving them that lovely structure.
- 1/2 cup granulated sugar: This adds sweetness and helps with that beautiful golden color as they bake.
- 1/2 teaspoon baking powder: This is your leavening agent, giving your muffins that nice lift.
- 1/4 teaspoon baking soda: A little extra boost for fluffiness!
- 1/4 teaspoon salt: Just a pinch to enhance all those sweet flavors.
- 1/2 cup buttermilk: This adds moisture and a slight tang that makes the muffins incredibly tender.
- 1/4 cup vegetable oil: For richness and to keep them lovely and moist.
- 1 large egg: This helps bind everything together and adds a bit of structure.
- 1 teaspoon vanilla extract: Because every sweet treat deserves a splash of vanilla magic!
- 1/4 cup rainbow sprinkles: The star of the show! These add fun and a burst of color to your muffins.
Gather all these delightful ingredients, and you’re ready to create some sprinkle-filled happiness!
How to Prepare Mini Funfetti Cake Muffins
Now that you’ve got your ingredients ready, let’s dive into the fun part—making these mini funfetti cake muffins! This process is super straightforward and oh-so-rewarding. Start by preheating your oven to 350°F (175°C) and lining your mini muffin tin with cute paper liners. This is where the magic happens! In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Give it a quick whisk to make sure everything’s well mixed.
In a separate bowl, whisk together the wet ingredients: buttermilk, vegetable oil, egg, and vanilla extract until it’s nice and smooth. Now, here’s a tip: don’t overmix when you combine the wet and dry ingredients! Just stir until everything is moistened—some lumps are perfectly fine. Finally, fold in those colorful rainbow sprinkles, and you’re ready to fill your muffin cups about 2/3 full with this cheerful batter. Bake them for about 10-12 minutes, or until a toothpick comes out clean. Let them cool for a bit before devouring!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, mix the all-purpose flour, granulated sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until combined.
- Combine the wet and dry ingredients, stirring gently until just mixed—don’t worry about lumps!
- Fold in the rainbow sprinkles gently, being careful not to overmix.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack.
Why You’ll Love This Recipe
- They’re super quick and easy to whip up—perfect for last-minute treats!
- Colorful and festive, these muffins add a fun touch to any celebration!
- They’re deliciously moist and fluffy, with a delightful burst of sweetness in every bite.
- A great way to get the kids involved in baking—who doesn’t love sprinkles?
- Perfect for breakfast, snacks, or dessert—any time is a good time for mini funfetti cake muffins!
Tips for Success
To make sure your mini funfetti cake muffins turn out perfectly every time, here are some helpful tips! First, measure your ingredients accurately—using a kitchen scale can really help with precision, especially for flour. Next, when mixing the wet and dry ingredients, remember not to overmix! A few lumps are totally okay; this keeps your muffins light and fluffy. Also, keep an eye on them as they bake—everyone’s oven is a little different, so start checking for doneness around the 10-minute mark. You’ll know they’re ready when a toothpick comes out clean. And if you want to get fancy, feel free to experiment with different types of sprinkles or even add some chocolate chips for a delicious twist. Enjoy the process, and happy baking!
Nutritional Information
These delightful mini funfetti cake muffins are not only a treat for the eyes but also for the taste buds! Each muffin is estimated to have around 90 calories, with 4 grams of fat, 1 gram of protein, and 12 grams of carbohydrates. They contain about 6 grams of sugar, which gives them that sweet flavor we all love. Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. So, indulge a little and enjoy every colorful bite!
FAQ Section
Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can substitute it with regular milk. Just add a teaspoon of vinegar or lemon juice to the milk and let it sit for a few minutes to mimic buttermilk’s tangy flavor.
How do I know when the mini funfetti cake muffins are done?
They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on them after 10 minutes of baking!
Can I make these muffins ahead of time?
Absolutely! These mini funfetti cake muffins store well. Just keep them in an airtight container, and they’ll stay fresh for up to three days. You can also freeze them for longer storage.
What can I add for extra flavor?
Feel free to mix in chocolate chips, chopped nuts, or even a splash of almond extract for a twist on these delightful muffins. The possibilities are endless!
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and you’ll still get those delicious mini funfetti cake muffins without the gluten!
Storage & Reheating Instructions
To keep your mini funfetti cake muffins fresh and delicious, store any leftovers in an airtight container. They’ll stay good at room temperature for about three days, but if you want to enjoy them longer, pop them in the fridge where they can last up to a week. If you’re like me and love to stock up, these muffins freeze beautifully! Just wrap each one tightly in plastic wrap or place them in a freezer bag, and they’ll be perfect for up to two months.
When you’re ready to enjoy your frozen muffins, simply take them out and let them thaw at room temperature for about 30 minutes. If you prefer them warm, you can reheat them in the microwave for about 10-15 seconds. Voila! You’ll have that delightful freshly baked taste all over again.
Serving Suggestions
These mini funfetti cake muffins are incredibly versatile and can be enjoyed in so many delightful ways! For a cheerful breakfast, pair them with a steaming cup of coffee or a refreshing glass of orange juice. They also make a fabulous snack alongside a scoop of vanilla ice cream for a sweet treat that’s hard to resist! If you’re hosting a party, consider serving them with a colorful fruit platter or some whipped cream for dipping—everyone will love it! Trust me, these muffins are perfect for any occasion, and they’ll bring a smile to everyone’s face!
Print
Mini Funfetti Cake Muffins: 7 Steps to Pure Joy
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
These mini funfetti cake muffins are colorful and sweet, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, oil, egg, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fold in rainbow sprinkles gently.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- These muffins freeze well.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: mini funfetti cake muffins
