Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 large egg, room temperature
- ½ cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup rainbow sprinkles (jimmies)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 ½ teaspoons pure vanilla extract
- Extra rainbow sprinkles for decorating
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-count muffin tin with paper cupcake liners. Sift the all-purpose flour, sugar, baking powder, and salt into a large mixing bowl. Whisk these dry ingredients together to ensure there are no lumps and the leavening agent is evenly distributed. Ensure your butter, egg, and milk are at room temperature to prevent the batter from curdling.
- Add the softened butter to the dry ingredients. Use a hand mixer or stand mixer on low speed to blend until the mixture looks like coarse sand. In a separate small bowl, whisk the egg, milk, and vanilla extract together. Gradually pour the wet ingredients into the flour mixture while mixing on medium speed. Beat for about 1 minute until the batter is smooth and pale. Gently fold in the rainbow sprinkles using a spatula. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes cool, prepare the buttercream frosting. In a clean bowl, beat the softened butter on medium-high speed for 3 minutes until very pale and creamy. Add the powdered sugar one cup at a time, mixing on low speed until incorporated. Pour in the heavy cream and vanilla extract. Increase the speed to high and whip for another 2 to 3 minutes until light and fluffy. Once the cupcakes are entirely cool, pipe the frosting onto each cupcake using a star tip or spread it with a knife. Immediately coat the frosting with extra rainbow sprinkles before the “crust” forms on the buttercream.
- Cook Time: 40 minutes