Birthday Cake Batter Cupcakes with Rainbow Sprinkles
Birthday Cake Batter Cupcakes with Rainbow Sprinkles
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 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup rainbow sprinkles
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream, or milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Decoration
- 2 tablespoons rainbow sprinkles, for topping
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners. This recipe makes 4 cupcakes, so you will only use 4 liners.
⏱️ 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
Add the large egg and 1 teaspoon of vanilla extract to the creamed butter. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.
⏱️ 3 min
- 6
Gently fold in 1/4 cup of rainbow sprinkles into the cupcake batter using a spatula.
⏱️ 1 min
- 7
Divide the batter evenly among the 4 prepared muffin cups, filling each about two-thirds full.
⏱️ 1 min
- 8
Bake for 16-18 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.
⏱️ 18 min•🌡️ 350
- 9
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.
⏱️ 20 min
- 10
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 minutes.
⏱️ 2 min
- 11
Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined. Then add the heavy cream, 1/2 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Increase speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and smooth.
⏱️ 5 min
- 12
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream using an offset spatula or a piping bag. Immediately top with the remaining 2 tablespoons of rainbow sprinkles.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Birthday Cake Batter Cupcakes with Rainbow Sprinkles
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 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup rainbow sprinkles
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream, or milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Decoration
- 2 tablespoons rainbow sprinkles, for topping
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners. This recipe makes 4 cupcakes, so you will only use 4 liners.
⏱️ 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
Add the large egg and 1 teaspoon of vanilla extract to the creamed butter. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.
⏱️ 3 min - 6
Gently fold in 1/4 cup of rainbow sprinkles into the cupcake batter using a spatula.
⏱️ 1 min - 7
Divide the batter evenly among the 4 prepared muffin cups, filling each about two-thirds full.
⏱️ 1 min - 8
Bake for 16-18 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.
⏱️ 18 min•🌡️ 350 - 9
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.
⏱️ 20 min - 10
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 minutes.
⏱️ 2 min - 11
Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined. Then add the heavy cream, 1/2 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Increase speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and smooth.
⏱️ 5 min - 12
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream using an offset spatula or a piping bag. Immediately top with the remaining 2 tablespoons of rainbow sprinkles.
⏱️ 5 min