Wednesday, June 15, 2011

Sprinkles Cupcake

 Here is the perfect palate pleasing cupcake recipe. These are the ultimate party food. Make some for your next party and I am sure people will rave for these mini treasures.


For the cup cake

Granulated Sugar - 1 cup
Butter unsalted (Room temperature) - 1 stick (1/2 cup)
Eggs (Room temperature) - 2 (Room temperature)
Vanilla Extract - 2 tsp
Baking Powder - 2 tsp
Salt - 1/8 tsp
All Purpose Flour - 1 1/3 cup
Whole Milk - 1/3 cup

For the Frosting

Butter unsalted (Room temperature) - 1 stick (1/2 cup)
Vanilla Extract - 1/2 tsp
Powdered Sugar - 16 oz (2 cups)
Salt - 1/8 tsp
Whole Milk - 3 tbsp


1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.
2) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and  cream together until you get a smooth mixture.
3) Add the dry ingredients (all purpose flour, baking powder, salt) and with the speed on low mix together and slowly add the milk and just mix everything to combine.
4) Scoop the batter into your lined cupcake tin, make sure its only filled 2/3 of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.
5) To make the frosting combine together all the frosting ingredients and mix together to combine. Add the frosting in a piping bag or just apply a scoop onto the cupcakes and spread evenly.


1) Don't over mix your batter. This will cause your cupcakes to be rather chewy instead of perfectly moist.
2) Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature before you put your cupcakes in the oven.
3) Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.
4) If you find the frosting to be loose refrigerate it for some time before piping it on to the cupcake.


  1. Those cupcakes looks cute and beautiful...soo elegant too..