Little Bites Funfetti Muffins

Okay, so I messed this up twice before getting it right. And honestly? I’m kinda embarrassed it took me that long because these are supposed to be mini Funfetti Muffins. How hard could it be, right?

Wrong. So wrong.

Look, I’m gonna be honest with you – I started making these because my neighbor’s kid had a birthday party and I completely forgot until the morning of. Classic me. I was standing in my kitchen at 7 AM in my pajamas (the ones with the hole in the knee, don’t judge) frantically googling “easy kids birthday treats” when I remembered I had a box of funfetti cake mix collecting dust in my pantry.

But here’s the thing about cake mix muffins – they’re not just dump-and-bake like you’d think. I learned this the hard way when my first batch came out looking like sad, flat pancakes. My 8-year-old took one look at them and said, “Mom, these look sick.” Kids. Brutally honest little humans.

The Backstory :

So apparently everyone’s been making these mini funfetti muffins on TikTok for months, and I was completely out of the loop. My sister-in-law mentioned them at dinner last week, and I nodded along like I knew what she was talking about. Spoiler alert: I didn’t.

The whole appeal is that they’re bite-sized, which means you can eat like six of them and convince yourself it’s the same as eating one regular muffin. Math doesn’t work that way, but our brains do, and I’m here for it.

I think I got the base idea from Pinterest… or maybe Instagram? Honestly can’t remember. But I’ve tweaked it so many times now that it’s basically my own recipe. Version 1.0 was basically cardboard with sprinkles. Version 2.0 was better but still kinda dry. This is Version 3.0, and I’m finally proud of it.

What You’ll Need :

The Basics:

• 1 box funfetti cake mix (I use Duncan Hines because it has the best sprinkles, fight me)
• 1/3 cup vegetable oil (or melted butter if you’re feeling fancy)
• 2 large eggs
• 1/2 cup milk (whatever you have – whole milk, 2%, even almond milk works)
• 1/4 cup sour cream (this is the secret ingredient, don’t skip it!)
• Extra sprinkles for topping (because more is always more)

Optional but Recommended:

• 1 tsp vanilla extract (I add this to everything)
• Pinch of salt (enhances all the flavors)

For the “Frosting” (Air Quotes Intended):

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla
• Food coloring if you want to get crazy with it
• More sprinkles (obviously)

Now, about that sour cream – don’t buy the huge container unless you’re planning to make these weekly. I bought the big one thinking I’d use it for other stuff, and it just sat in my fridge judging me until it expired. Learn from my mistakes.

Also, good luck finding decent sprinkles this time of year if it’s not close to a holiday. The grocery store ones are fine, but if you want the really good stuff, you gotta hit up the baking aisle at Target or order online. Amazon has those fancy nonpareils that don’t bleed color everywhere.

The Method :

Step 1: Preheat your oven to 350°F. Set a timer for this because I’ve definitely forgotten and wondered why my kitchen wasn’t warming up. Mini muffin tins need to be greased really well – use cooking spray, butter, whatever you’ve got. Don’t trust the “non-stick” coating on those things.

Step 2: Here’s where I messed up the first time – don’t just dump everything together. Trust me on this one. In a big bowl, whisk together the cake mix and that pinch of salt. Yes, even though the mix already has salt. Just do it.

Step 3: In a separate bowl (I use a big measuring cup because fewer dishes), whisk together oil, eggs, milk, sour cream, and vanilla until it’s smooth. This took me way longer than expected the first time because the sour cream was super thick and wouldn’t incorporate. Room temperature ingredients mix better, but who has time for that?

Step 4: Pour the wet stuff into the dry stuff and stir until JUST combined. It’ll look weird at first, kinda lumpy and gross, but that’s normal. Don’t overmix or you’ll get tough muffins. I learned this from my mom, who learned it from her mom, and apparently it’s like the cardinal rule of muffin making.

Step 5: Fill those mini muffin cups about 2/3 full. I use a small ice cream scoop for this because it’s way easier than trying to spoon it in. You’ll get about 36 mini muffins from this batch, maybe more if you don’t overfill like I always do.

Step 6: Sprinkle the tops with more sprinkles. Be generous. Life’s too short for sad, sprinkle-less muffins.

Step 7: Bake for 12-15 minutes. Start checking at 12 because mini muffins go from perfect to hockey pucks real quick. They’re done when the tops spring back lightly when touched, or a toothpick comes out clean.

Step 8: Let them cool in the pan for about 5 minutes, then turn them out onto a wire rack. If you don’t have a wire rack (I didn’t for the longest time), just use a clean kitchen towel on the counter.

The “Frosting” Situation :

Okay, calling this frosting is generous. It’s basically glaze, but it makes everything look fancy and professional, so whatever.

Mix the powdered sugar, milk, and vanilla until smooth. Start with 2 tablespoons of milk and add more if needed. You want it thick enough to stay put but thin enough to drizzle. I usually add a tiny drop of food coloring – pink or blue looks cute with the rainbow sprinkles.

Drizzle it over the cooled muffins and immediately add more sprinkles while the glaze is wet. This is where you can go absolutely wild. My kids love helping with this part, which means my kitchen looks like a sprinkle bomb went off, but they’re having fun so whatever.

Things I Wish Someone Had Told Me :

Don’t double this recipe. Just don’t. Make one batch, see how they turn out, THEN decide if you want more. I made that mistake for a school bake sale and ended up with 72 mini muffins that I had to store in every container I owned.

These are best eaten the day you make them, but they’ll keep for a couple days in an airtight container. Don’t refrigerate them – it makes them weird and dry. If you want to freeze them, do it before adding the glaze.

Room temperature ingredients really do make a difference, but if you forget (like I always do), just microwave the milk for 15 seconds and let the eggs sit in warm water while you prep everything else.

The sour cream is what makes these extra moist and gives them that slight tang that balances out all the sweetness. I’ve tried making them without it, and they’re just not the same. Greek yogurt works in a pinch, but sour cream is better.

Why These Are Actually Perfect :

Look, these aren’t fancy. They’re not Instagram-worthy unless you really go nuts with the decorating. But they’re exactly what they’re supposed to be – fun, sweet, and guaranteed to make people smile.

My neighbor’s kid (the birthday boy) ate four of them and declared them “better than store-bought,” which is basically the highest praise you can get from a 7-year-old. His mom asked for the recipe, then her sister asked for it, and now apparently I’m the “funfetti muffin lady” in our neighborhood. Could be worse.

They’re perfect for birthday parties, bake sales, or just because it’s Tuesday and you need something colorful in your life. The mini size means you can eat them with one hand while doing other stuff – very important for busy parents.

And here’s the best part – if you mess them up, they’re so small that the evidence disappears quickly. Nobody has to know about your kitchen disasters except you and maybe your kids, who will probably eat them anyway.

Final Thoughts :

If I can make these without burning down my kitchen (which has almost happened more times than I care to admit), anyone can. They’re forgiving, fun, and way easier than trying to make actual cupcakes from scratch.

Seriously, try this and tell me what you think. Did you add anything different? Did your kids help decorate? Let me know because I’m always looking for new ways to make these even more ridiculous and delicious.

Happy baking! (And may your sprinkles stay contained to the kitchen and not end up tracked through the entire house like mine always do.)

Now I’m craving these again. Thanks a lot, brain. 😊