These Funfetti Cupcakes for Two are soft, fluffy, and perfect for moments when you just have to have a cupcake! Enjoy one and share the other (or save it for later).
I am so excited to be bringing you another Cupcakes for Two recipe. My other Cupcakes for Two recipes were huge successes and really demonstrated how much you’re all wanting to make just two cupcakes. I just had to bring you more!
For these Funfetti Cupcakes for Two, I used my Golden Vanilla Cupcakes for Two as a jumping off point and improved upon it. I made it softer, fluffier, and jazzed it up by making it Funfetti
I tested five batches before I arrived at this recipe for Funfetti Cupcakes for Two. Every time, either I wasn’t happy with it, or Warren wasn’t happy with it. I was very close to giving up and came to where I almost had no idea what to change for the next batch. I am so glad I didn’t give up!
Some important things to note. Because the batter yields only two cupcakes and only small amounts of each ingredient, the batter is extra sensitive and very unforgiving to a heavy hand. Meaning, you need to measure accurately (no eyeballing!) and be gentle with the mixing (DO NOT OVERMIX!). Otherwise, you will end up with tough and spongey cupcakes.
Also make sure to bake the cupcakes in the center of the pan to ensure even baking.
Follow these tips and you’ll end up with perfect cupcakes for you and your special someone (or just yourself) that can even go without frosting!
I’m a frosting-needed kinda gal so I topped these with a batch of the buttercream I used as the filling in my Coconut Blackberry Cake. I just replaced the coconut extract with vanilla extract. Perfection! These Funfetti Cupcakes for Two are the best way to get rid of that cupcake craving!
Funfetti Cupcakes for Two
Yields 2 standard cupcakes
Printer friendly version
2 tablespoons unsalted butter
2 tablespoons sugar
¼ cup all-purpose flour
1 teaspoon cornstarch
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 egg white, room temperature
⅛ cup plain whole fat yogurt, room temperature
1 teaspoon vanilla extract
1 tablespoon rainbow confetti quins (don’t use non-pareils)
- Preheat the oven to 350°F and line the center of a muffin tin with two liners.
- In a medium bowl, add the butter and microwave in 15 seconds increments until mostly melted. Stir at the end to melt any remaining butter pieces. Let cool for 5 minutes. Stir in the sugar. Set aside.
- In a small bowl whisk together the flour, cornstarch, baking powder, and baking soda. Set aside.
- In a small bowl, whisk together the egg white, yogurt, and vanilla extract.
- To the melted butter, add a third of the flour mixture and half of the egg mixture. Slowly whisk just until combined, no more than 10 rotations.
- Add the second third of the flour mixture and the remaining egg mixture. Slowly whisk just until combined, no more than 10 rotations.
- Add the remaining third of the flour mixture and slowly whisk just until combined, no more than 10 rotations. Fold in the confetti quins.
- Divide the batter evenly among the prepared muffin tin, about ¾ full.
- Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Allow cupcakes to sit in the muffin tin for 1 minute before transferring to a cooling rack to cool completely. Frost with vanilla buttercream (recipe follows).
6 tablespoons butter, room temperature
¾ cup confectioners’ sugar, sifted
¼ teaspoon vanilla extract
¾ teaspoon milk
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and creamy (5-8 minutes).
- Slowly add the sugar, scraping down the sides as necessary. Add the extract and milk and beat until combined and smooth.