I have always preferred the smaller version of things. There’s something undeniably charming about miniatures: they feel more personal, cuter, and often more fun to use. I can’t pinpoint when this preference began, but given the choice between full-size and mini, I will almost always choose the mini.
This past weekend I spent nearly an hour and a half wandering through one of my favorite stores, admiring their array of tiny school supplies. I found myself asking playful questions: are mini scissors essential? Do I really need a tiny roll of tape? Practically speaking, perhaps not—but for sealing small envelopes or tiny note cards, the miniature options make sense. Full-size tape can be clumsy for delicate tasks, and the little tools are just more delightful to use.
Mini things become even better when sprinkles are involved, and the funfetti trend has been impossible to miss. From pancakes to ice cream, funfetti has found its way into every corner of dessert-making. A quick scroll through social feeds turns up countless variations—colorful, nostalgic, and endlessly cheerful.
For many of us, funfetti first arrived in boxed cake mix form—the go-to birthday cake that felt extravagant as a kid. Funfetti cake paired with canned frosting and extra sprinkles was the ultimate celebration. As it turns out, any plain vanilla cake becomes funfetti with the simple addition of sprinkles. That small, joyful touch transforms a basic bake into a festive treat.
With the baking cabinet likely stocked with sprinkles right now, mini funfetti cupcakes are an ideal way to announce a celebration. On Wednesday, March 27 there will be another BAKINGMAKESFRIENDS event—a casual gathering where people bring baked goods to share at a bar. If you bake, bring something to show off; if not, come hang out and enjoy treats with friends. It’s a friendly, low-pressure way to meet people and celebrate sweets together.
Party-Sized Funfetti Cupcakes
Makes about 2 dozen mini cupcakes
Adapted from Martha Stewart
For the cupcakes:
1 1/2 cups (187 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 – 1/3 cup multi-colored sprinkles, plus more for decorating
1/2 cup (118 ml) milk, room temperature
1 teaspoon vanilla extract
1/2 cup (1 stick or 113 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
2 large eggs, room temperature
For the frosting:
1/2 cup (1 stick or 113 grams) unsalted butter, softened
3 cups (300 grams) powdered sugar
1/4 cup (60 ml) milk, room temperature
1 teaspoon vanilla extract
Make the cupcakes: Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners. In a medium bowl, whisk together the flour, baking powder, salt, and the sprinkles. In a liquid measuring cup, combine the milk and vanilla and set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in half the dry ingredients, then the milk and vanilla, followed by the remaining dry ingredients. Take care not to overmix.
Using a mini scoop or two spoons, fill each liner about two-thirds full. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: In a medium bowl, beat the butter and powdered sugar together until combined. Add the vanilla and mix, then beat in the milk one tablespoon at a time until the frosting is smooth and spreadable.
Frost the cooled cupcakes generously and top with extra sprinkles for a cheerful finish.
Bonus tip: you can tint white sprinkles by placing them in a small plastic bag with a pinch of food-safe powdered color (petal dust) and shaking gently. This is an easy way to create custom colors when needed.