Rainbow Sprinkle Cupcakes
Rainbow Sprinkle Cupcakes
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup rainbow sprinkles, for batter
For the Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Decoration
- 1/4 cup rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F. Line a 6-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 until well combined.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy. Beat in the large egg until well combined, then stir in the vanilla extract.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Gently fold in 1/4 cup of rainbow sprinkles into the cupcake batter.
⏱️ 1 min
- 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 7
Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 18 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. Ensure they are fully cooled before frosting.
⏱️ 10 min
- 9
To prepare the Vanilla Buttercream: In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the confectioners' sugar, beating until smooth.
⏱️ 3 min
- 10
Add the heavy cream, vanilla extract, and salt to the buttercream mixture. Beat on high speed for 2 to 3 minutes, until the frosting is light and fluffy.
⏱️ 3 min
- 11
Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag with your preferred tip.
⏱️ 5 min
- 12
Immediately decorate with the remaining 1/4 cup of rainbow sprinkles. Serve and enjoy your festive cupcakes!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Sprinkle Cupcakes
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup rainbow sprinkles, for batter
For the Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Decoration
- 1/4 cup rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F. Line a 6-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 until well combined.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy. Beat in the large egg until well combined, then stir in the vanilla extract.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Gently fold in 1/4 cup of rainbow sprinkles into the cupcake batter.
⏱️ 1 min - 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 7
Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 18 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. Ensure they are fully cooled before frosting.
⏱️ 10 min - 9
To prepare the Vanilla Buttercream: In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the confectioners' sugar, beating until smooth.
⏱️ 3 min - 10
Add the heavy cream, vanilla extract, and salt to the buttercream mixture. Beat on high speed for 2 to 3 minutes, until the frosting is light and fluffy.
⏱️ 3 min - 11
Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag with your preferred tip.
⏱️ 5 min - 12
Immediately decorate with the remaining 1/4 cup of rainbow sprinkles. Serve and enjoy your festive cupcakes!
⏱️ 2 min