Classic Rainbow Sprinkle Cupcakes
Classic Rainbow Sprinkle Cupcakes
Ingredients
For the Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Decoration
- 1/4 cup rainbow sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners. This recipe makes 4 generous cupcakes, with enough batter for a small extra cupcake or two, or you can use larger liners for 4 cupcakes.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 2 minutes.
⏱️ 2 min
- 4
Beat in the large egg until well combined, then stir in the vanilla extract.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
⏱️ 5 min
- 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched.
⏱️ 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. Cupcakes must be completely cool before frosting.
⏱️ 30 min
- 9
While the cupcakes cool, prepare the buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy, about 2-3 minutes.
⏱️ 3 min
- 10
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium speed. Add the whole milk, vanilla extract, and salt. Beat on medium-high speed for 3-5 minutes, until the frosting is light, fluffy, and smooth.
⏱️ 7 min
- 11
Once the cupcakes are completely cool, frost them generously with the buttercream frosting using an offset spatula or a piping bag.
⏱️ 5 min
- 12
Immediately decorate with a generous amount of rainbow sprinkles before the frosting sets. Serve and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Rainbow Sprinkle Cupcakes
Ingredients
For the Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Decoration
- 1/4 cup rainbow sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners. This recipe makes 4 generous cupcakes, with enough batter for a small extra cupcake or two, or you can use larger liners for 4 cupcakes.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 2 minutes.
⏱️ 2 min - 4
Beat in the large egg until well combined, then stir in the vanilla extract.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
⏱️ 5 min - 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched.
⏱️ 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. Cupcakes must be completely cool before frosting.
⏱️ 30 min - 9
While the cupcakes cool, prepare the buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy, about 2-3 minutes.
⏱️ 3 min - 10
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium speed. Add the whole milk, vanilla extract, and salt. Beat on medium-high speed for 3-5 minutes, until the frosting is light, fluffy, and smooth.
⏱️ 7 min - 11
Once the cupcakes are completely cool, frost them generously with the buttercream frosting using an offset spatula or a piping bag.
⏱️ 5 min - 12
Immediately decorate with a generous amount of rainbow sprinkles before the frosting sets. Serve and enjoy!
⏱️ 3 min