Vanilla Sprinkle Cupcakes
Well, what can I tell you – this cupcake recipe is just SO GOOD! We modified it a little to make Red, White, and Blue Cupcakes and thankfully it didn’t affect the taste.
These Vanilla Sprinkle Cupcakes are closer to the original idea of Homemade Funfetti Cupcakes from Sally’s Baking Addiction and perfect for Valentine’s Day, or just because. We made it in June 😉
Or simply switch out the sprinkle shapes and colors to match any occasion!
(E was 4 years and 7 months old.)
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Our baking “themes” usually come from something E requests. For this one, it was “sprinkle cupcakes”.
When she picked red and white heart sprinkles and nonpareils, I didn’t yet realize how these cupcakes would turn out – but I have to say, I loved it when I saw it!
This simple cupcake batter recipe doesn’t require an electric mixer, and E did most of the hand mixing.
She mixed the heart sprinkles in first
before adding the nonpareils. They turned the batter slightly pink.
To match the heart theme, E picked out some pretty cupcake liners we had on hand
and filled them. {This technique made us realize that you do have to put the cupcake liners in the muffin tin first if you don’t want a wide, flat cupcake 😉 }
They looked great straight out of the oven, but E insisted on making frosting. We both tried our luck with it – it’s really not as easy as it looks 😉
But with lots of sprinkles and colored sugar on top, our cupcakes still ended up looking pretty good 🙂
Look at the awesomeness inside!
But what about the taste, you ask? It leaves absolutely nothing to be desired, it is just SO GOOD! Try them, I think you’ll love them, too!
Vanilla Sprinkle Cupcakes
Notes
Adapted from Sally's Baking Addiction.
Ingredients
Cupcake Batter
- 1 2/3 cups (= 210 g) all-purpose flour.
- 1/2 tsp baking powder.
- 1/4 tsp baking soda.
- Pinch of salt.
- 1 stick (= 1/2 cup or 113 g) butter.
- 1 cup (= 200 g) granulated sugar.
- 1 large egg.
- 1/4 cup (= 60 g) plain yogurt.
- 3/4 cup (= 180 ml) milk.
- 2 tsp vanilla extract.
- Red and white heart sprinkles.
- Red and white nonpareils.
Vanilla Buttercream Frosting
- 3 cups (= 675 g) powdered sugar.
- 3/4 cup (= 170 g) softened butter.
- 1/4 cup (= 60 ml) half and half.
- 1 tsp vanilla extract.
- 2 Tbsp heavy whipping cream.
- Salt to taste.
- Red sugar, more red and white heart sprinkles and more red and white nonpareils to taste.
Instructions
- Preheat oven to 350°F (= 175°C).
- Combine flour, baking soda, baking powder and salt in a bowl.
- In a separate bowl, melt the butter in the microwave for about 30 seconds to one minute.
- Add powdered sugar to the melted butter and whisk together.
- Stir egg, yogurt, milk, and vanilla extract into the sugar mixture until combined.
- Mix in dry ingredients until combined.
- Add sprinkles and nonpareils. If you don't want the colors to bleed into the batter as much, make sure to stir gently.
- Line a cupcake tin with cupcake liners and fill about 3/4 full.
- Bake for about 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow to cool completely before frosting.
For the frosting:
- Cream together sugar and butter with a hand mixer on low speed. When well blended, increase mixer speed and beat for 3 minutes.
- Add vanilla extract and cream and beat for 1 more minute.
- Place into a piping bag or a Ziploc bag with a corner cut off and decorate cupcakes as desired.
- Sprinkle with colored sugar, sprinkles and nonpareils.
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