Vanilla Sprinkle Cupcakes
Tender and moist vanilla cupcakes topped with fluffy creamy vanilla buttercream, loaded with sprinkles all throughout - this classic confetti cupcake is a party waiting to happen!
Equipment
- whisk or electric mixer fitted with a paddle attachment(s)
- silicone spatula
Ingredients
Vanilla Sprinkle Cupcakes
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon fine salt
- 1 cup sugar
- 1 Tablespoon vegetable oil
- 4 Tablespoons unsalted butter (softened, room temp.)
- 2 large eggs (room temp.)
- ⅓ cup sour cream (room temp.)
- ¼ cup whole milk (can sub for buttermilk, room temp.)
- 2 teaspoons vanilla extract
- ¼ cup rainbow sprinkle jimmies (*It is important to use sprinkle jimmies for the best result. Other types of sprinkles will bleed into the batter and produce a different end result. )
- 1 batch Vanilla Buttercream Frosting
Instructions
Vanilla Cupcakes
- Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners.
- In a small mixing bowl, whisk together the all purpose flour, baking powder, salt, and set aside.
- In a separate large mixing bowl, cream together room temperature softened butter, vegetable oil, and sugar together for 3 minutes until fully combined. Texture will resemble a wet sand. You can do this with a whisk as long as your butter is soft enough or an electric mixer.
- In a measuring cup or bowl, mix together the milk, sour cream, and vanilla extract. Pour into the batter, whisking until combined. Add in the dry ingredient mixture and mix together until just combined. Avoid overmixing. Lastly, fold in the sprinkles.
- Fill the cupcake liners ¾ of the way full. Bake for 18 minutes or until a toothpick comes out clean.
- After cupcakes are baked, allow them to cool in the pan for 5 minutes before removing to a cooling rack to cool completely. It's very important the cupcakes are cooled before frosting them.
Vanilla Buttercream Frosting
- Make one batch of Vanilla Buttercream Frosting or a frosting of your choice.
- To frost the cupcakes, you can simply use an offset spatula or butter knife to ice the cupcakes or you can pipe a buttercream swirl. Using the finished buttercream, fill a 16" piping bag fitted with a medium/large size open or closed star piping tip. Frost the cupcakes by taking the tip of the piping tip starting at the outside of the cupcake and swirling into a circle applying even pressure and slowly working upwards into smaller circles on top of each other.
- Top with extra sprinkles and enjoy!
- Store finished sprinkle cupcakes in an airtight container to preserve the texture and flavor.
Tried this recipe?Let us know how it was!
