These were a childhood favorite, and recently I have gotten a lot of requests for these colorful cupcakes. I use my traditional yellow cake recipe and add lots of colorful sprinkles which melt right into the batter as it bakes. The cupcakes are topped with a vanilla buttercream frosting mixed with sprinkles, and then sprinkled with even more sprinkles! There is certainly no shortage of sprinkles in this recipe. Both children and adults alike will love these cupcakes.
Ingredients:
For the cake:
1 2/3 cup sugar
2/3 cup of softened butter
½ cup sour cream
2 tbsp. vegetable or canola oil
½ cup milk
2 cups plus 2 tbsp. all-purpose flour
3 ¼ tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
3 eggs
1 tbsp. vanilla extract
2/3 cup rainbow sprinkles
For the frosting
3 sticks (1 1/2 cups) butter, softened
5 cups powdered sugar
2 tsp. vanilla extract
1/4 cup milk
1/2 cup rainbow sprinkles, divided
Directions:
Step 1: Preheat oven to 350 degrees. Line cupcake baking trays with cupcake liners (24 total).
Step 2: In a large bowl cream the butter and sugar with an electric mixer. Sift the flour, baking powder, baking soda, and salt into a bowl, and then combine it with the butter and sugar. Add the sour cream, oil, milk, vanilla, and egg yolks (reserve the egg whites in a separate bowl). Beat for 2 minutes on medium-high speed.
Step 3: Clean the beaters to the mixer and beat the egg whites on high speed for about 15 seconds. Add to the rest of the batter, and with a rubber spatula or a spoon, fold in the egg whites until it is uniformly incorporated into the batter. Stir in ½ cup of sprinkles.
Step 4: Fill the cupcake liners with the batter to about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 5 minutes, then remove the cupcakes and cool completely.
Step 5: Make the frosting! Beat the butter on medium speed with an electric mixer for about 30 seconds, then gradually add the powdered sugar and beat until fully combined, about a minute. Gradually add the milk and the vanilla extract and beat for another minute or two, or until the frosting is a desired consistency. Stir in 1/4 cup of sprinkles.
Step 6: Pipe the frosting onto the cupcakes. If you do not have a pastry bag, you can fill a Ziplock bag with frosting, cut the tip off one of the bottom corners of the bag, and pipe the frosting onto the cupcake. Top the cupcakes with the rest of the sprinkles.
Enjoy these fun and delicious cupcakes!
Food Happy by Debbie 