Mini Funfetti Cake Bites

Mini Funfetti Cake Bites

Recently when my son wanted me to buy some "birthday cake bites" from the grocery, I told him that not only could I make some that would taste WAY better, but they also would not have weird ingredients that are difficult to pronounce in them.  After tasting one, he saw the light and has not asked for those real cake imposters again.

Mini Funfetti Cake Bites
Makes 72

2 cups all purpose flour
2 cups granulated sugar
1 tsp powder
3/4 tsp soda
1/2 tsp kosher salt

1/2 cup buttermilk (room temperature)
2 eggs (room temperature)
1T vanilla

2 sticks (1 cup) unsalted butter, cut in thirds
1 cup water

1/2 cup rainbow sprinkles (jimmies work best here), plus more for decorating


Preheat your oven to 325 degrees.  Place paper liners in a mini muffin tin and set aside.

In a medium sized bowl, whisk together flour, sugar, baking powder and soda, and salt. 

In a glass measuring cup, whisk together buttermilk, eggs and vanilla.  Set next to the dry ingredients.

In a small pot, bring water and butter to a boil, making sure that the butter is fully melted (this is why I have you cut it into thirds).  Once boiling, immediately pour into dry ingredients and whisk together well.  Next, pour in the wet ingredients and mix until fully incorporated.  Finally, stir in the sprinkles.

Fill the muffin liners with the batter a little more than 3/4 full.  Liberally sprinkle the tops with more jimmies.  Place in the oven and bake for about 18 minutes.  As all ovens vary, start checking your muffins at 16 minutes, and then every two minutes after that to make sure they don't overbake.  The color will be a light yellow and the tops will be puffed slightly and no longer appear wet.  If you'd like to insert a toothpick you can; it should come out with a couple crumbs attached.

Allow the cake bites to cool in the pan for about 5-10 minutes before removing.  In an airtight container, they will last for about 4-5 days.  You can also freeze the bites once they are fully cooled.  I like to freeze them three per bag for an easy lunchbox addition.  Just pull from the freezer that morning or the night before, and they will thaw by lunch.

1. You can replace 1 cup of the all purpose flour with either whole wheat flour or ground rolled oats.  
2. You can sub 2 cups of coconut sugar for the regular granulated sugar.  Please note, though, that with coconut sugar, the color of the cakes will be brown and while still tasty, they are not quite as pretty as the ones made with granulated sugar.
3. Don't have buttermilk?  Add about 1-2 teaspoons of white vinegar to 1/2 cup of regular whole milk and let it sit for about 30 minutes before using.
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