Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup rainbow sprinkles, plus more for topping
- 2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream
- Pinch of salt
- Additional sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together 1/2 cup softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with 1/2 cup milk, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in 1/2 cup rainbow sprinkles.
- Divide batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- To make the frosting, in a large bowl, beat 1/2 cup softened butter until creamy.
- Gradually add powdered sugar, 1 teaspoon vanilla extract, milk or cream, and a pinch of salt. Beat until smooth and fluffy.
- Once cupcakes are completely cool, frost them and decorate with additional sprinkles.
Notes
- Do not overmix the batter, as this can result in tough cupcakes.
- Ensure butter for both batter and frosting is at room temperature for best results.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg