Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/2 cup rainbow sprinkles
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. Fold in the rainbow sprinkles.
7. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 cupcakes
Nutritional information:
Calories: 234
Fat: 10g
Saturated Fat: 6g
Cholesterol: 56mg
Sodium: 117mg
Carbohydrates: 34g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour for a lighter texture.
- Whole milk can be substituted with any milk of your choice.
- Rainbow sprinkles can be substituted with any type of sprinkles or candy.
Variations:
- Chocolate Sprinkles Cupcakes: Add 1/4 cup unsweetened cocoa powder to the dry ingredients and substitute the rainbow sprinkles with chocolate sprinkles.
- Vanilla Bean Sprinkles Cupcakes: Add the seeds of 1 vanilla bean to the wet ingredients and substitute the vanilla extract with 1 tsp vanilla bean paste.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter as it can result in tough cupcakes.
- Use a piping bag and tip to pipe the batter into the cupcake liners for a more professional look.
- For a more intense sprinkle flavor, add an extra 1/4 cup of sprinkles to the batter.
Storage instructions:
Store cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave cupcakes for 10-15 seconds or until warm.
Presentation ideas:
- Top cupcakes with a dollop of frosting and extra sprinkles.
- Arrange cupcakes on a cake stand for a festive display.
Garnishes:
- Extra sprinkles
- Fresh berries
- Whipped cream
Pairings:
- Milk
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit
- Yogurt parfait
- Cheese and crackers
Troubleshooting advice:
- If cupcakes are dry, try adding an extra tablespoon of milk to the batter.
- If cupcakes are too dense, try sifting the dry ingredients before adding them to the wet ingredients.
Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
Sprinkles Cupcakes was founded in Beverly Hills in 2005 by Candace Nelson, who is often credited with starting the gourmet cupcake trend.
Flavor profiles:
Sweet, vanilla, and fun
Serving suggestions:
Serve cupcakes as a dessert or a sweet treat for a special occasion.
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