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Preheat your oven to 350°F. Line a 6-cup muffin tin with paper cupcake liners.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

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.

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.

Gently fold in 1/4 cup of rainbow sprinkles into the cupcake batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.

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.

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.

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.

Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag with your preferred tip.

Immediately decorate with the remaining 1/4 cup of rainbow sprinkles. Serve and enjoy your festive cupcakes!


Preheat your oven to 350°F. Line a 6-cup muffin tin with paper cupcake liners.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

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.

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.

Gently fold in 1/4 cup of rainbow sprinkles into the cupcake batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.

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.

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.

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.

Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag with your preferred tip.

Immediately decorate with the remaining 1/4 cup of rainbow sprinkles. Serve and enjoy your festive cupcakes!
