Vanilla Cupcakes with Purple Frosting and Sprinkles
Vanilla Cupcakes with Purple Frosting and Sprinkles
Ingredients
For the Vanilla Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Purple Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk, or heavy cream
- 1 teaspoon vanilla extract
- few drops purple gel food coloring, as needed
For Decoration
- 1/4 cup colorful sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the large eggs one at a time, beating well after each addition until fully incorporated.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Stir in the vanilla extract.
⏱️ 5 min
- 6
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min
- 7
Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
⏱️ 20 min•🌡️ 350
- 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before frosting.
⏱️ 45 min
- 9
While the cupcakes are cooling, prepare the buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy, about 2-3 minutes.
⏱️ 3 min
- 10
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition until smooth. Add the milk and vanilla extract, and beat until the frosting is light and fluffy.
⏱️ 5 min
- 11
Add a few drops of purple gel food coloring to the frosting and mix until a uniform lavender color is achieved. Add more coloring if a deeper shade is desired.
⏱️ 2 min
- 12
Once the cupcakes are completely cool, transfer the purple buttercream frosting to a piping bag fitted with your desired tip (a star or round tip works well). Pipe the frosting onto each cupcake in a swirl pattern.
⏱️ 5 min
- 13
Immediately after frosting each cupcake, generously sprinkle with colorful sprinkles before the frosting sets.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Cupcakes with Purple Frosting and Sprinkles
Ingredients
For the Vanilla Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Purple Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk, or heavy cream
- 1 teaspoon vanilla extract
- few drops purple gel food coloring, as needed
For Decoration
- 1/4 cup colorful sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the large eggs one at a time, beating well after each addition until fully incorporated.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Stir in the vanilla extract.
⏱️ 5 min - 6
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min - 7
Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
⏱️ 20 min•🌡️ 350 - 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before frosting.
⏱️ 45 min - 9
While the cupcakes are cooling, prepare the buttercream frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy, about 2-3 minutes.
⏱️ 3 min - 10
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition until smooth. Add the milk and vanilla extract, and beat until the frosting is light and fluffy.
⏱️ 5 min - 11
Add a few drops of purple gel food coloring to the frosting and mix until a uniform lavender color is achieved. Add more coloring if a deeper shade is desired.
⏱️ 2 min - 12
Once the cupcakes are completely cool, transfer the purple buttercream frosting to a piping bag fitted with your desired tip (a star or round tip works well). Pipe the frosting onto each cupcake in a swirl pattern.
⏱️ 5 min - 13
Immediately after frosting each cupcake, generously sprinkle with colorful sprinkles before the frosting sets.
⏱️ 2 min