Colorful Vanilla Sprinkle Cupcakes
Delightful vanilla cupcakes adorned with colorful sprinkles, perfect for any celebration.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup whole milk
Mix-ins
- 1/4 cup sprinkles plus more for decorating
Instructions
Preparation
- Preheat your oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
- In another bowl, cream the softened butter with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk. Fold in the sprinkles gently, ensuring they are evenly distributed.
- Divide the batter evenly among the lined muffin cups. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
Serving
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost with your favorite icing and top with additional sprinkles.
Storage
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for even mixing. Don’t overmix the batter to keep it light and fluffy. Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free option. How to Serve: Serve these cupcakes as a delightful dessert at parties or casual gatherings. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Cupcakes can be baked a day in advance and stored without frosting until ready to serve.