Vanilla + Sprinkles Cupcakes

I got my flu shot on Saturday. I don’t like needles. At all.

Actually, I take that back. I did like the one that gave me an epidural. Mostly because it made labor slightly more bearable. Now, I don’t ever condone the use of drugs, but that is the one exception. During labor, those drugs are sweeeeet.

Almost as sweet as these cupcakes.

Sprinkles in AND on a cupcake? Yes please.

Vanilla + Sprinkles Cupcakes

Yield: 12 cupcakes


  • Cupcakes
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ¾ cup (1 ½ sticks) unsalted butter, melted
  • 2 eggs
  • 1 ½ tablespoons pure vanilla extract
  • ½ cup milk
  • 2 tablespoons rainbow sprinkles
  • Frosting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups confectioners (powdered) sugar
  • 1 tablespoon milk
  • ½ teaspoon pure vanilla extract


    For cupcakes:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl whisk together sugar and butter until thoroughly combined. Add eggs and vanilla and whisk to combine.
  4. Alternately add flour mixture and milk to the wet mixture, starting and ending with the flour. Stir to combine. Fold in sprinkles.
  5. Fill paper lined muffin tins 2/3 of the way with batter. Bake for 18-22 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
  6. Let cupcakes cool completely before frosting.
  7. For frosting:
  8. In a large bowl, using a hand mixer, beat butter until smooth.
  9. Slowly add confectioners sugar and beat until smooth.
  10. Add milk and vanilla and beat until combined.

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