sprinkle

Funfetti Mini Cakes

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

We’re going to take a break from all the regularly scheduled frozen desserts and beach beverages. While there’s so much to love about summer (I’m looking at you, margaritas!), I also completely understand that sometimes you just need a little cake. Maybe some sprinkles, some frosting, and an adorable dessert full of sugary bits of color. Cue these funfetti mini cakes. They’re adorable, simple, and the cutest little mini cakes to make for your kiddos and funfetti-loving friends.

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

I’ve made different renditions of these funfetti mini cakes for years. For me, the most important thing about anything “funfetti” is the flavor. You absolutely have to have that nostalgic box mix cake flavor. In addition, I really try to come to a balance with the flavors so the cake isn’t overwhelmingly sweet. Admittedly, most funfetti things are insanely sweet, and while my Southern palate doesn’t really mind that, there’s something ultra-pleasing about making a cake that lands somewhere in the middle. With a little salt and a cloud-like whipped frosting, these funfetti mini cakes find that sweet spot (and they look pretty cute in doing so).

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

The directions in the recipe below are pretty straight-forward, but there are a few other things you may want to know. First, everyone always asks about my sprinkles. I typically buy the rainbow mix available at most grocery stores, but I also adore using homemade sprinkles or these ones from Amazon. Over the years I’ve found that some varieties of sprinkles bleed really badly. You’ll notice in my photos that it happened a bit with these cakes. Different sprinkles do different things, and honestly, I have no helpful solutions. They’re adorable either way.

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

The other thing I love about these funfetti mini cakes are their shape! With a traditional mini cupcake pan, the cakes are tapered and wind up a bit skinnier on the bottom than they are on the top. Here, I used mini cheesecake pans with removable bottoms. It makes for easy removal from the pan, AND we wind up with those cutie straight sides. This isn’t for everyone, and if you’re happy with your mini cupcake pan, you should stick with it. But if you’re looking for something different, check out the pans I use at home here.

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

These frosted little guys are as tasty as they are adorable, and if you have some mini celebrations coming up, this may be the perfect treat to serve. Give them a try and let me know what you think! Don’t worry- we’ll get back to summery stuff next week, but aren’t you glad we took a breather for these mini sprinkle cakes? Me too. Happy Wednesday and happy baking!

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

If you like these funfetti mini cakes you should try:

Funfetti Layer Cake
Funfetti Scones
Funfetti Cookies
Funfetti Ice Cream Cake
Vegan Funfetti Cookies

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Funfetti Mini Cakes

Funfetti Mini Cakes by Wood and Spoon. These are two bite sprinkle cakes, almost like mini cupcakes, made in a mini cheesecake pan. The topping is a light and fluffy whipped cream frosting and the cake taste of nostalgic box birthday cake mix flavor! Learn more about how to make this recipe on thewoodandspoon.com

These funfetti mini cakes are adorable bite-sized treats packed with sprinkles and nostalgic birthday cake flavor!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 18 Mini Cakes 1x
  • Category: Dessert
Scale

Ingredients

For the cakes:

  • 1 cup (230 gm) unsalted butter, at room temperature
  •  1-1/4 cup (250 gm) sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon clear vanilla extract
  • 2 cups (270 gm) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ¾ cup rainbow jimmies sprinkles

For the topping:

  • ½ cup unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • Additional sprinkles for decorating, if desired

Instructions

To make the cakes:

  1. Preheat the oven (325 for dark pans and 350 for light pans). In a large bowl or the bowl of a stand mixer cream the butter and sugar together on medium speed until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing after each addition to incorporate. Add the vanilla. Stir in the cake flour, baking powder, and salt just until combined and then fold in the sprinkles. Don’t agitate the sprinkles too much some varieties bleed their color.  Lightly grease mini muffin or cheesecake tins and fill each cup 2/3 of the way with batter. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow to cool slightly in the pan and then carefully remove each cake to cool completely.

To prepare the filling:

  1. In a large bowl, use a hand mixer to cream together the softened butter and cream cheese until smooth. Add the powdered sugar and heavy cream and whip on medium speed until fluffy, about 1 minutes. Fill a piping bag with the topping and pipe on top of each cake. Decorate with sprinkles as desired. Enjoy at a cool room temperature but store in the fridge.

Vegan Funfetti Cookies

Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Is anyone on the internet having more fun than me this week? NOPE. These vegan funfetti cookies are the second (!!!) sprinkly dessert I’ve shared this week which means I’m basically having the time of my life. Very few foods make me happy like ones adorned with flecks of sugared rainbows, and these treats aren’t an exception. To keep the party rolling, I’m going to share a few other new favorites of mine below, so if you’re interested in what I’ve been reading, snacking on, buying, and watching, read on!

Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

I’m 100% Buying These Things:

  • I basically live in my Lululemon leggings, but was surprised to fall so hard in love with these Marine Layer Rainbow Leggings . The material is super soft, slightly cozy, and the teeniest bit trendy thanks to that rainbow elastic around the waist. Sign me up for more of these!
  • My go-to shade of Sephora Cream Lip Stain is no longer for sale (WHY, Sephora, WHY!?!), but luckily they have approximately 143 other shades to choose from. I love this creamy lip stain and appreciate the soft staying power it has on my lips throughout the day. Check it out!Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Probably Already Watching Re-Runs of This:

  • My husband and I were really close to a TV draught. We watched The Mentalist and Scrubs and Justified. We were all caught up on Blue Bloods, Peaky Blinders, and The Crown. Even though I love The Office, it didn’t seem right to re-watch it AGAIN. Desperate to fill that nighttime void, we subscribed to Hulu and dove head first into White Collar, an upbeat drama about a former high-end art thief who joins forces with the FBI to catch white collar criminals. So far, we’re loving it. It doesn’t hurt that the lead is seriously handsome either.
  • Carpool Karaoke is my favorite thing on the internet. One of the newer episodes featuring Chance the Rapper is so many of my favorite moments. Check it out here!Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Books on My Nightstand:

  • Live in Grace, Walk in Love: A 365-Day Devotional by Bob Goff. There is more wisdom, wit, and fun in Bob Goff’s words than I know what to do with. Two of his previous tittles, “Everybody Always” and “Love Does” are two personal favorites, and I’ve enjoyed starting in on this one-a-day devotional from him. BONUS: he’s coming to speak in my hometown of Selma, AL at the end of this year!
  • Basically anything by Ruth Reichl. I just finished “Save Me the Plums” and “Garlic and Sapphires,” two books from the former editor-in-chief of Gourmet magazine. She writes about food in a way that makes the flavors and textures of each ingredient she describes almost tangible. I just purchased “Tender at the Bone” and look forward to starting it soon.Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Things I’m Cooking Up:

  • There’s a really good chance that I’ve already shared this recipe with you all in the past, but I cannot enter this fall season without revisiting it with you again. This cozy autumn wild rice soup is one of my favorite things to make in the cooling months, and you really need to try it for yourself.
  • Chicken pot pie? Sure. Chicken pot pie with a cheddar cornmeal crust? OH, HECK YES. This pot pie is my husband’s favorite thing I make, so you better believe I’ll be leaning on it hard as we head into winter. I think you’ll love it too.
  • Vegan funfetti cookies. Yep, we went there. No, we didn’t need another cookie recipe, and no I don’t really care about leading a vegan lifestyle, but you guys continue to go cray cray for the coconut oil-based treats on my site so I knew we needed to make a veganize funfetti cookies . This is a simple coconut oil and cane sugar loads and loads of sprinkles kind of situation, and no one is mad about it. A few things you may want to know before you get started. First, if you’re interested in keeping these treats truly vegan, be sure to check in on your sugars. Not all sugars are vegan, and it’s important to verify the brands you choose are before you get started. Same goes for sprinkles! I love Sweetapolita’s rainbow jimmies for my vegan sprinkles, but feel free to research your own! Make sure your coconut oil is firm (not liquid!) at room temperature and feel free to adjust the amount of flour based on how those first cookies in the oven spread. Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

Thanks for celebrating my birthday week with two (!!!) sprinkle recipes. I’ll be back next week to our regularly scheduled fall programming, but I hope you enjoy these in the meantime. Happy baking!

 

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Vegan Funfetti Cookies

Vegan Funfetti Cookies by Wood and Spoon by Kate Wood. These are healthier sprinkle cookies made with coconut oil and organic sugar and flour. Clear vanilla extract gives the cookies their flavor. The cookies have crinkle tops and are loaded with colorful rainbow sprinkles. Learn how to make these at home on thewoodandspoon.com

These sprinkle cookies are vegan and taste like a funfetti box cake mix!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 16 1x
  • Category: Cookies
Scale

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/3 cup (80 gm) coconut oil, firm not liquid
  • ¼ cup (50 gm) organic brown sugar
  • ½ cup (100 gm) organic cane sugar
  • 11/2 teaspoons clear vanilla extract
  • 11/4 cups plus 2 tablespoons (180 gm) all-purpose flour
  • 3/4 teaspoon baking soda
  • ½ tsp cream of tartar
  • ¼ teaspoon salt
  • ½ cup vegan rainbow sprinkles

Instructions

  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, cream of tartar, and salt and stir just to combine. Add the sprinkles and stir to combine.
  4. Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Your dough may or may not require a little bit of refrigeration so that the cookies don’t spread too much in the oven. This all depends on temp of the dough and oven. I like to test a couple of cookies in the oven to see if they spread too much or little. If they spread too much just pop the dough in the fridge to firm up a bit. Typically they won’t require any time in the fridge. Bake in the preheated oven about 10 minutes or until the cookies have set around the edges and the tops are beginning to crack.

Notes

  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.

Funfetti Cake

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

Happy birthday to… ME! Is it obnoxious to celebrate one’s own birthday? Would it be narcissistic of me to think you’re all dying to participate in the fun that is this funfetti cake? Maybe, but I don’t even care. I love birthdays, and as a baking blogger, there are very few things that excite me like the chance to make my own birthday cake. This funfetti cake, albeit basic, is just the type of festive dish I want to nosh on for my special day, and I sincerely hope you’ll lend me a hand with blowing out all these candles. Let’s get started.

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

I refuse to believe there is a single person on this earth who doesn’t love funfetti cake. I mean, does a happier dessert exist? Those sugary sprinkled flavors hold all sorts of fond memories for me, and nothing gets me in the mood for celebrating like a cake that feels like a party. While I’ve featured all sorts of funfetti-flavored treats on this site (I’m looking at you, funfetti cookies, funfetti ice cream cake, and sugar cookie ice cream) I’ve yet to showcase an OG funfetti cake like this. Today is the day.

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

This funfetti cake is about as basic as it comes. A butter and oil cake made with buttermilk and loads of clear vanilla extract bakes up with cake flour and more than a fair share of rainbow jimmies. The frosting is equally simple, made with softened butte, cream cheese, and just enough salt to balance out the sugary sweetness. I love being able to offer a homemade treat on special occasions, and this one has all the nostalgic flavors of the store-bought varieties with all the pride of a made-from-scratch offering. Now that’s a win-win situation.

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

A few notes on this funfetti cake. First, I highly recommend cake flour here without substitutions. This will help keep the cake fluffy and light while adding a bit of that birthday cake flavor. Same goes for clear vanilla extract. While pure vanilla extract or vanilla beans will make for a delightful cake, it will lack that box cake flavor that we all kinda want with a funfetti cake. Don’t skimp here. In a pinch you can use regular milk in place of buttermilk, but do take care to ensure that your ingredients are all room temperature. This is a must.

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

I’ve had a bunch of you all ask me about the sprinkles I use for my funfetti-flavored treats. I typically look no further than the traditional rainbow jimmies sold at the grocery store, but I’ll link a few other favorites here and here. For the outside of this cake, I opted for a blend of sprinkles that I made with rainbow jimmies and white nonpareils. Easy peasy!

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

Happy birthday to moi and whoever you happen to be celebrating this week. Because more is merrier when it comes to sprinkles, I’m planning to share a second recipe later this week! Tune in for more funfetti goodness! In the meantime, give this funfetti cake a try and let me know what you think! Happy Tuesday and happy baking!

If you like this funfetti cake you should try:

Funfetti Rolls

Funfetti Scones 

Funfetti Cookies

Funfetti Ice Cream Cake

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Funfetti Cake

Funfetti Cake by wood and Spoon blog. This is a sprinkle birthday cake that tastes like the boxed cake mix! Features a clear vanilla extract American buttercream made with cream cheese and loaded of colorful rainbow sprinkles. Learn how to make this cake at home with real ingredients for celebrations and kids birthdays on thewoodandspoon.com

This funfetti cake is loaded with rainbow sprinkles and box cake mix flavor. It’s a made from scratch celebration cake!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 90
  • Yield: 9 1x
  • Category: Cake
Scale

Ingredients

For the cake:

  • 1 cup unsalted butter, at room temperature
  • ½ cup vegetable or canola oil
  • 13/4 cup sugar
  • 5 eggs
  • 1 tablespoon clear vanilla extract
  • 33/4 cups cake flour
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 11/2 cups buttermilk, at room temperature
  • ¾ cup rainbow jimmies

For the frosting:

  • 11/2 cups unsalted butter, at room temperature
  • 6 ounces cream cheese, at room temperature
  • 1 tablespoon clear vanilla extract
  • ½ teaspoon salt
  • 6 cups powdered sugar, plus more as needed
  • 12 tablespoons milk, as needed

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare 3-8” pans by spraying them with baking spray and lining the bottoms with parchment paper rounds. In the bowl of a stand mixer, cream the butter, oil and sugar on medium speed for 4 minutes. Scrape the sides of the bowl and add the vanilla and eggs one at a time, stirring briefly after each addition. In a separate bowl, combine the cake flour, salt, baking powder, and baking soda. Add half of the dry ingredients, mixing on low speed, followed by the buttermilk. Add the remaining dry ingredients and jimmies and stir to combine. Divide the batter evenly between the three pans and bake in the preheated oven for about 30 minutes, or until a toothpick inserted comes out clean.

    To prepare the frosting:

  2. Cream the butter in the bowl of a stand mixer on medium speed until light and fluffy, about 6 minutes. Add the cream cheese and beat on medium speed just to combine, about 1 minutes. Stir in the clear extract and salt, Add about half of the powdered sugar and stir on low to combine. Add the remaining powdered sugar and scrape the sides of the bowl prior to combining. Once uniform, check the consistency. Add a tablespoon or two of milk to thin out the frosting or ¼ cup or so of powdered sugar to thicken it up. The mixture should be a smooth, soft consistency. Set aside while you get ready to prepare your cake.

To assemble the cake:

  1. Use a serrated knife to trim the domes off your cakes. I like to briefly freeze my cakes in plastic wrap to make assembly easier. You can do this is you’d like. Otherwise, spread a little frosting on the bottom of an 8” cake board and place the first layer on top. Place a big dollop of frosting on top and use an offset spatula to smooth it on. Repeat this process while stacking the remaining two layers of cake. Use your offset spatula to smooth on a thin layer all over the cake. You can place your cake in the fridge briefly to allow the frosting to firm up. Continue decorating the cake as desired and enjoy! Serve at room temperature.

Funfetti Rolls

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

It’s been a while since we’ve included some sprinkles in our lineup here. The sprinkles, birthday cake flavor, and bright colors that make up these funfetti rolls make me feel like we’re celebrating, and you guys know how much I love a party. Our mornings deserve something extra-special, extra-festive, extra-fun, don’t you think? If you ask me, these funfetti rolls are just the ticket.

With all of the breakfast recipes we’ve been sporting on this site this month, mornings have been seriously special in my house lately. The other morning I prepared my kids what is, to use, a normal healthy breakfast and they were appalled. Like, where’s the cinnamon rolls, Mom? Where’s the chocolate bread and pound cake and muffins? WHERE IS THE SUGAR IN THIS BREAKFAST? Clearly I need to send the little sugar junkies to breakfast bootcamp for a little reset.

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

These funfetti rolls really do not help the cause. Aimee caught a glimpse of a test round of these buns on the counter and literally lost all chill. Within 3 minutes she had dragged a stool over to the counter, climbed onto the marble, and was nibbling on sprinkles from the sticky tops of these treats. The look on her face was equal parts guilt and delight, because, let’s be honest- there’s not a kid (read: human) in the world that doesn’t get a little bit excited by the site of sprinkles. They’re so special that I really couldn’t blame her.

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

So these funfetti rolls are maybe the most fun you can have in your morning. Yes, they take time to prepare, and , yes, there’s several steps involved. But are they worth it? Yes. Will they make your kids/roommate/BFF feel like the most special kid on the block? For sure. And do they taste ridiculously close to the funfetti box cake mix you grew up loving? Yep. If you’re tracking with me let’s chat the ins and outs of these rolls. You’re going to love them.

To make these funfetti rolls we start with the dough. I adapted my overnight cinnamon roll dough to work for this recipe. It’s the same fluffy, lightly sweetened yeast dough that I’ve grown to love, and while it does take some time to rise and roll, you can certainly follow the instructions from that original recipe to space out the work overnight. While we wait for the dough to proof we can go ahead and prepare the birthday cake crumb filling.

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

You might remember these crumbs from the funfetti ice cream cake I made a while back, but these little beauties are the same recipe that Christina Tosi made famous at NYC’s Milk Bar. With little more than cake flour, sprinkles, and sugar, we whip up a wet, crumbly dough that bakes into crispy, cake mix-favored crumbles. The essential ingredient here is the clear vanilla extract. Regular vanilla simply will not do if you want to recreate that box cake flavor. You can find the extract at your grocery store, craft stores, or online here. Follow the instructions to create the little crumbles, allow them to cool, and then whiz them in a blender or food processor to grind them to a coarse sand consistency. If you’d like to shorten the day-of baking process, feel free to make and freeze these crumbs in advance.

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

When your dough is ready to roll, use a lightly floured surface and rolling pin to flatten out a large rectangle of dough. Spread your melted butter all over the dough to serve as the glue for your birthday cake crumbs, sugar, and sprinkles. Roll the dough into a long log and slice 1-1/4-1-1/2″ segments to turn out into your pan. For softer, gooier rolls, you can snuggle them into the pan closely, but if you’re looking for those perfect spirals, space them out about 2″ apart in your baking dish. Bake until the tops are barely bronzed and the internal temp reads 180 degrees. Do not overbake! Underbaked cinnamon rolls taste way better than dried out overbaked ones, so if you have a thermometer, now is the time to use it!

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

These funfetti rolls finish nicely with a sweet cream cheese frosting and a dusting of sprinkles. You can use your extra birthday cake crumbs as a garnish as well, but if you’re anything like me those little guys will already have long been consumed. These breakfast treats put the FUN in FUNfetti and are worth every ounce of the effort they require. Give them a try and let me know what you think! Happy baking, y’all!

If you like these funfetti rolls you should check out:

Overnight Cinnamon Rolls

Bananas Foster Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Hazelnut Cinnamon Rolls

Chocolate Sweet Rolls

 

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Funfetti Rolls

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

These funfetti rolls have all the birthday cake flavor wrapped up in a morning roll. Topped with a sweet cream cheese and sprinkle frosting!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 240
  • Yield: 14 1x
  • Category: Breakfast
Scale

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • ¼ cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm)unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • 1 tablespoon of clear vanilla extract
  • ½ cup (100 gm) brown sugar
  • 23/4 cups (385 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • ½ teaspoon salt

For the funfetti crumbs (recipe adapted from Christina Tosi):

  • ½ cup (100 gm) sugar
  • 11/2 tablespoons (25 gm) brown sugar, packed
  • ¾ cup (90 gm) cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons rainbow sprinkles
  • ¼ cup (50 gm) canola oil
  • 1 tablespoon clear vanilla extract

For the rolls:

  • 6 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons sprinkles
  • 2 tablespoons sugar

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 2+ tablespoons of milk

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, clear vanilla extract, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours. Meanwhile, prepare the crumbs.

To prepare the crumbs:

  1. Preheat the oven to 300 degrees Fahrenheit and line a rimmed baking sheet with parchment or silicone baking sheet. In the bowl of a stand mixer, combine the sugar, brown sugar, cake flour, baking powder, salt, and sprinkles on low speed. Add the oil and extract all at once and continue to paddle on low speed until small clumps form throughout. Spread the crumbs out onto the baking sheet and bake for about 15 minutes, stirring twice throughout. Allow to cool completely and then use a food processor (or a plastic bag, rolling pin, and brute strength) to pulverize the clumps into a coarse, sand-like crumb. Set aside while you wait for your dough.

To prepare the rolls:

  1. Once the dough has risen, dump it out onto a lightly floured surface and use a floured rolling pin to roll it into a 10” x 22” rectangle. Spread the melted butter all over the dough and sprinkle on the sprinkles, sugar, and about ¾ of the funfetti crumbs. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap or a tea towel and allow to rise on the counter for about 30 minutes or in the fridge overnight. Preheat the oven to 350 degrees and bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Sprinkle with remaining funfetti crumbs or sprinkles, if desired.

Notes

  • Crumbs cake be made in advance! You can even make double and use the rest as an ice cream topping, cake filing, or just to scarf down on your own.
  • Clear vanilla extract is ESSENTIAL for getting that funfetti/ birthday cake flavor. You can find it at most grocery or craft stores.

No-Churn Sugar Cookie Ice Cream

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Look, I’m just going to say it: we have it really, really easy these days. In a world full of iPhones and Uber and meal delivery services, I’m pretty sure we’ve got it made in the shade. 

Every once in a while, I find myself getting caught up in a bad case of “First World Problems.” Though they’re merely minor inconveniences that typically pop up when someone has hacked onto my Netflix or my online purchase isn’t eligible for free two-day shipping, it does sometimes blow my mind how modernized life has become even the time since I was a kid. Back then we still had to flip our tape cassettes in order to listen to side B. We had to blow into the Nintendo to get it to work. We had to know how to read a paper map when we went anywhere. The world has evolved so much over the course of my lifetime, and lucky for us, sometimes those changes are just downright delicious.No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Case and point: this no-churn sugar cookie ice cream. 

Can you imagine our forefathers trying to whip up something like this? They’d spend hours breaking ice, churning ice cream, making natural dyes for sprinkles. Instead of 10 minutes, a treat like this might take them all day, and I guarantee it wouldn’t taste as good. So thank you, America, for giving us just enough conveniences to make this life super yummy, festive, and fabulous. I’ll take a busted Netflix account if it means the opportunity to make homemade ice cream in a flash. So let’s get to the run-down on this no-churn sugar cookie ice cream.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

As it’s name implies, this frozen treat tastes like a sprinkle sugar cookie and requires zero ice cream machine to make it. Like my other favorite no-churn ice creams, we use sweetened condensed milk and whipped cream to make the base for this ultra-creamy treat. To give it that authentic sugar cookie dough flavor, I’ve included chunks of eggless sugar cookie dough, a hefty helping of clear vanilla extract, and an abundance of sprinkles for flavor (and decorative flair, obviously). 

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

To make this no-churn sugar cookie ice cream, we start by whipping cream. Heavy whipping cream is transformed in the bowl of a stand mixer into a fluffy cloud of dairy that we fold into a single can of sweetened condensed milk. Clear vanilla extract and rainbow sprinkles are added to the mix along with tiny chunks of cookie dough. To make the dough, we cream butter with sugar, add a smidge of flour, vanilla, and baking powder for flavor, and follow that with even more sprinkles. Truly, this is a seriously festive treat.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

The mixture freezes up into a soft and creamy no-churn sugar cookie ice cream that will keep in the freezer for a few weeks. Whenever I make this, I typically find myself hovering over the freezer drawer for five minutes at a time, devouring spoon after spoon of sugar cookie goodness. It’s just really hard to stop.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Waste no time getting around to making this no-churn sugar cookie ice cream! It’s a simple treat the whole family will enjoy, and it literally couldn’t be any easier. Enjoy!

If you like this no-churn sugar cookie ice cream you should try:

Funfetti Cookies

Funfetti Scones

Confetti Ice Cream Cake

No-Churn Coffee Cookie Dough Ice Cream

Mint Brownie Ice Cream Cake

 

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No-Churn Sugar Cookie Ice Cream

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

This no-churn sugar cookie ice cream is loaded with chunks of eggless cookie dough, sprinkles, and that yummy birthday cake flavor! Read more about the how-to for this simple treat here!

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 360
  • Yield: 1 quart 1x
  • Category: Dessert
Scale

Ingredients

For the sugar cookie dough:

  • ¼ cup (55 gm) unsalted butter, at room temperature
  • ¼ cup (50 gm) brown sugar
  • 2 tablespoons sugar
  • ¾ teaspoon clear vanilla extract
  • ½ cup (70 gm) all-purpose flour
  • 2 tablespoons rainbow sprinkles

For the ice cream:

  • 2 cups (470 mL) heavy whipping cream
  • 2 tablespoons clear vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup rainbow sprinkles

Instructions

To prepare the sugar cookie dough:

  1. Cream the butter and sugars on medium speed with a hand mixer for one minute. Add the clear vanilla extract and stir to combine. Add the flour and stir on low speed until the dough almost comes together into clumps. Add the sprinkles and stir just to combine. Set aside in the fridge while you make the ice cream.

For the ice cream:

  1. Whip the heavy whipping cream in the bowl of stand mixer on medium high speed until soft peaks form. Add the clear vanilla extract and continue whipping just until stiff peaks form. Fold the condensed milk into the whipped cream and add the sprinkles and the crumbled cookie dough when the milk is almost combined. Spread the mixture into a loaf-pan or freezer-safe container and allow to freeze until firm, about 6 hours or overnight.

Funfetti Scones

Funfetti Scones Recipe by The Wood and Spoon Blog by Kate Wood. Simple, fast, easy one bowl cream scones that taste just like a box mix birthday cake! These scones use clear vanilla and sprinkles to make the sweet confetti flavor. The icing is a simple powdered sugar glaze speckled with more rainbow jimmies. Find the Recipe on thewoodandspoon.com along with more breakfast or brunch ideas to go with your coffee and tea time!

This past week was one for the books. 5 sick humans, 30 loads of laundry, 2 cans of Lysol, and 4 missed work days- basically a nightmare. Times like these call for a pinch of happy, like these funfetti scones, to put a pep in our step and make an otherwise blah day a tad bit brighter, don’t you think?

We kept our 11 month old nephew last weekend who brought with him lots of snuggling, some cute baby noises, and… the stomach bug. I’m not going to sugar coat it- it was bad. You know how sometimes you catch a whiff of the bug, maybe get sick once, eat a bowl of chicken noodle soup, and 24 hours later you’re back at work and feeling great? Yeah. This was not that type of thing. Avoiding this bug was like trying to use an umbrella in the eye of a hurricane. It wasn’t “Will we get the bug?”, it was “When?”

Watching a baby deal with sickness is so pitiful. They’re uncomfortable and scared, and have no idea why you’re walking about wearing a pair of rubber gloves and a surgical mask. But just because they’re small does not mean that the mess is itty bitty as well. Up until this weekend, I’d never seen someone get sick in a fashion that I would describe with the word “projectile,” but after witnessing a 1-1/2″ diameter stream of vomit explode from a 25 pound baby like water from a firehose, I’d say I’ve officially checked that off of my list. In the living room, on the couch, in the kitchen, ON THE REFRIGERATOR. Basically everywhere except the toilet and the designated barf bucket saw a little stomach acid last weekend, and I’m still so grossed out about it that we actually need to stop talking about it. (Sidenote: What is the protocol on talking about this on the internet? Have I breached the line of decency? Sorry.)

Funfetti Scones

Needless to say, there wasn’t enough bleach and baby wipes to protect the masses, so the rest of our family went down quick. 5 days of Pedialyte and a few dozen episodes of “Paw Patrol” later, we were finally all back to our normal selves. Except that it was Saturday again, and we were all so fed up from being with each other, quarantined in the house, while our brains melted on account of the Lysol fumes and children’s television… we desperately needed a break. After what will from here on out be known as the “Stomach Bug Incident of 2017,” I am in awe of families that have to deal with chronic illness. If nothing else, the bug made me hugely grateful for children and a husband who are otherwise quite healthy.  

These funfetti scones were lifesavers. I had prepared and photographed these little treats a few days before Vom-fest 2017, so they were waiting for me in the freezer once I felt up to enjoying my morning coffee again.  A simple treat, made in one bowl with less than 10 ingredients, these funfetti scones are an easy fix and a spunky addition to any breakfast or afternoon tea routine. To prepare these little bite-sized bits of sunshine, we start by combining a few dry ingredients in a large bowl: flour, sugar, baking powder, and a handful of sprinkles! We fold in some heavy cream and a little bit of clear vanilla which provides these funfetti scones with that familiar sweet flavor that we all love of its box cake mix counterpart. Once combined into a sticky, wet dough, we pat it all out and shape our scones. You can cut small triangles as I did here, but squares, rounds, and larger shapes will work with the recipe as well! Your baking time will differ based on the shape and size you choose, but otherwise it makes no difference. The shaped scones get a brushing more of cream and a sprinkle of coarse sparkling sugar for a bit of added crunch, and after a brief bake, the funfetti scones are ready for a drizzle of icing. 

Funfetti Scones

Funfetti Scones

You can prepare these funfetti scones in advance and store in your freezer for a rainy (or sick) day, but I think they’re best served immediately. This recipe yields quite a few mini scones, which makes them the perfect addition to a breakfast gathering, study session, or group coffee date. You can half the recipe if you prefer a mini batch of mini scones, although no one will mind if you have a few extra treats for sharing. If you get a chance to make these little guys, let me know what you think about them in the comments section below!

Thanks for letting me vent about my family’s grossness. I hope you don’t officially hate me… we’re friends, so I feel like we can talk about the nitty gritty, right? Happy Thursday and cheers to you!

 

You may also like:

Confetti Ice Cream Cake

 

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Funfetti Scones

Funfetti Scones Recipe by The Wood and Spoon Blog by Kate Wood. Simple, fast, easy one bowl cream scones that taste just like a box mix birthday cake! These scones use clear vanilla and sprinkles to make the sweet confetti flavor. The icing is a simple powdered sugar glaze speckled with more rainbow jimmies. Find the Recipe on thewoodandspoon.com along with more breakfast or brunch ideas to go with your coffee and tea time!

These funfetti scones are a simple cream scone speckled with sprinkles and coarse sugar, and topped with a birthday cake icing.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 30 1x
  • Category: Breakfast
Scale

Ingredients

For the scones

  • 11/2 cups (190 gm) all-purpose flour
  • 11/2 cups (180 gm) cake flour
  • 1 tablespoon (9 gm) baking powder
  • 1 teaspoon salt
  • ½ cup (100 gm) sugar
  • ½ cup (80 gm) rainbow sprinkles
  • 11/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
  • 11/2 tablespoons clear vanilla extract
  • 2 tablespoons sparkling sugar (optional)

For the glaze

  • 1 cup (130 gm) confectioner’s sugar
  • 1 teaspoon clear vanilla extract
  • Milk
  • Extra sprinkles for sprinkling (optional)

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flours, baking powder, salt, sugar, and sprinkles until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. Sprinkle in a tablespoon or two more flour if the dough is too sticky. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
  3. On a floured surface pat the dough out into a ¾” rectangle of dough. Do not overwork the dough. Using a sharp knife, cut out little triangles of dough, about 30 total. Alternatively, you can use a small biscuit cutter. Brush the tops of each with heavy cream using a pastry brush and sprinkle with the sparkling sugar, if desired. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze

  1. Combine the sugar and vanilla, adding just enough milk to get the glaze the consistency you desire. I typically use only enough to have a thin, pancake batter consistency glaze, so that I can drizzle it on but it will still hold its shape. After icing, sprinkle with extra sprinkles, if desired.

Notes

  • I use a combination of AP flour and cake flour because I think the cake flour gives it that box confetti cake taste that we all know and love. If you don’t have cake flour, you can sub in all-purpose flour.
  • Clear vanilla extract has a different flavor than regular vanilla extract and again, will give it that box cake mix taste that we are going for. You can sub in regular vanilla, but the flavor will most certainly be different.
  • If desired, you can pat all the dough out until it is ¾ inch thick and use a 2—1/2 inch biscuit cutter to make round scones instead. Baking time will differ.
  • You can sub in raw sugar for sparkling sugar, if desired.

Recipe Adapted From: King Arthur Flour