My sprinkle blossoms, or mini funfetti cakes, are a colorful, easy dessert. Funfetti cake mix is combined with a few simple ingredients and topped with sprinkles and a sweet glaze to make these bite sized cakes. Great for parties, birthdays, bake sales, or just a simple sweet treat.

It’s my birthday month, so I thought it would be fun to create a colorful birthday inspired version of my popular strawberry blossoms. These sprinkle blossoms are soft, sweet, and full of festive Funfetti color and flavor. A great treat for celebrating special occasions or just adding a little fun to your day.

These mini Funfetti cakes start with a cake mix making them so easy to make. The little cakes are topped with sprinkles and glaze and look like you just picked them up from a bakery.

If you want more mini cakes try this easy strawberry blossoms and lemon blossoms recipe.

Why you’ll love this recipe

• Perfect bite sized treat. These make about 36 hand held cakes.
• Colorful and fun. Great for celebrations and both kids and adults love them.
• So easy to make. Come together in about 30 minutes.
• Can be customized. Use your favorite color sprinkles to top the cakes.

Ingredients

These sprinkle blossoms can be made with a box of cake mix and a few simple ingredients.

• Funfetti cake mix: Use your favorite Funfetti cake mix.
• Instant vanilla pudding mix: Make sure to use instant vanilla pudding mix.
• Eggs: You will need 4 eggs to make this.
• Vegetable oil: A little oil helps to make the mini cakes light and fluffy.
• Water: Used to make the cake batter.
• Powdered sugar: Powdered sugar is used to make a glaze for the cakes.
• Milk: Use the milk you have on hand.
• Vanilla extract: Adds a little extra flavor to the glaze.
• Sprinkles: Use your favorite colorful sprinkles.

How to make sprinkle blossoms

Step one: Preheat your oven to 350 degrees F. Spray mini muffin pan with non-stick cooking spray.

Step two: To make the mini cakes, place the cake mix, pudding mix, eggs, vegetable oil, and water in a mixing bowl. Mix until combined.

Step three: Carefully spoon the cake batter in the mini muffin pan. Fill about three quarters full. Bake for about 12 minutes or until a toothpick comes out clean. Let them cool in the pan for about 5 minutes and then carefully remove cakes.

Step four: To make the icing, whisk together powdered sugar, milk, and, vanilla extract.

Step five: Dip the sprinkle blossoms in the icing. Place on a cooling rack or on wax paper.

Step six: Let the cakes sit until the glaze sets. Serve and enjoy!

Heather’s recipe tips

• Make sure to grease the muffin tins. This helps to make it easier to remove the cakes from the tin.
• Don’t overfill the muffin cups. Just fill the muffin cups up half to three quarters of the way with batter.
• Use a toothpick to remove the cakes from the tin. I like to use a toothpick to help pop them out of the pan.
• Let the icing set before serving.

Variations and substitutions

• Cake mix: You can substitute the Funfetti cake mix with your favorite flavor of cake mix.
• Frosting: Substitute the icing with vanilla or chocolate frosting.
• Extract: Substitute the vanilla extract with almond extract.

Storage

Store: Keep any leftover sprinkle blossoms in an airtight container or zip top bag.

Freeze: To freeze these sprinkle cakes, place them on a baking sheet in the freezer for about an hour. Put them in a freezer safe bag or container and freeze for up to 2 months.

Frequently asked questions