These Vanilla Cupcakes with Sprinkles are the best + most favorite cupcakes I’ve made. Soft, fluffy, + extra moist, these cupcakes are bursting with bold vanilla flavor in every bite. Topped with a creamy vanilla buttercream and generously covered in rainbow sprinkles, these cupcake are most certainly Spring ready!
Who doesn’t love a good cupcake, right? That’s what I’ve come to realize lately. I usually don’t make cupcakes. In fact, I often felt intimidated to make them because they require a little science (in the base + buttercream) to ensure that they come out perfectly, however, I recently revisited this fear and WALLAH!
I actually can admit that I had some fun making these little cupcakes! Honestly, I think the most fun part was that I thoroughly enjoy vanilla as a flavor AND pairing it with my ultimate fave (Sprinkles), it’s such a win, win for me.
Plus, my little guy enjoyed helping me cover them with the sprinkles, so it was definitely a family affair. Haha. He’s becoming quite the little baker (or fair assistant I must add).
Anyway, if you’ve been an avid follower of Orchids + Sweet Tea, then you’ll know that these cupcakes are our FIRST EVER Cupcakes that have officially made it to the blog! Yay!
And I’m so proud at how perfect they came out!
But don’t worry–we’ll definitely have more cupcakes making their debut on the blog (a few Vegan options as well)—so hello, Spring!
If you’re obsessed with Sprinkles like I am, then these Vegan Vanilla Donuts with Sprinkles are IT! Super fluffy, soft, moist, and completely dairy-free, these donuts truly are like the perfect sweet treat for adults and kids alike, especially during Easter.
Secondly, there are these Light + Fluffy Funfetti Vegan Waffles which by the way are amazing! They are so thick and soft, they’ll leave you believing that they couldn’t possibly be entirely vegan—-yes, that’s right—no eggs and completely dairy-free. Made with just a handful of ingredients, this waffle recipe is not only easy, but it is a fun, new way to eat first thing in the morning.
Lastly, this No-Churn Vanilla Ice Cream + Rainbow Sprinkles recipe is a childhood favorite that never gets old. Like any highly coveted Mr. Softy treat, this ice cream is creamy, smooth, filled with vanilla flavor, and is made with just THREE ingredients and in less than 10 minutes, before letting the freezer do the rest! Topped with tasty rainbow sprinkles, this recipe is perfect for your family.
I remember growing up and LOVING sprinkles. I mean really REALLY loving them! I couldn’t eat any form of ice cream (especially my favorite vanilla flavor) without sprinkles. And I remember the local ice cream truck’s vanilla with sprinkles ice cream being my absolute go-to—always. And then there were those special moments when my Grandfather would drive us to our favorite spot to get the really good vanilla ice cream with sprinkles. Yup. Those were the moments that I cherished.
Now, although I aim to eat healthy and with more intention, EVER SO OFTEN, I find myself craving a sprinkle donut from Dunkin Donuts (which I’ve opted out of in the last few months). Rather, I make them myself! Haha. I’m human, ya’ll. No judgements.
To come out with a soft, moist cupcake, I’ve noticed that mixing All-Purpose Flour + Cake Flour, really does justice!
Yes! This has been my trial and error moment when it comes to baking! I tend to fill my batter with most recipes to the brim, but I’ve recently gotten into the habit of pacing myself! Over-filling makes a huge mess later and doesn’t allow your baked goods to come put perfectly, especially with cupcakes. So, filling it 3/4ths of the way is key!
One other pet peeve of mine when baking is when you’re ultra confident at the amazingness of your batter (the taste and aroma is there), yet after it bakes—-it becomes flat or sunk in once it touches air. The solution? Start by baking the cupcakes at a higher temp for the first 5 mins (maybe 400 degrees Fahrenheit) then lowering it to the standard 350 degrees Fahrenheit temp for the rest of the time. Then once they are done, turn off your oven, BUT leave them in for about 5 minutes with the oven door slightly open so that they don’t sink right away (this is especially a good rule of thumb for cheesecake bites!).
I know that this is a common mistake, especially for those of us who aren’t daily bakers. Ensure that your ingredients (flours, etc.) are fresh and haven’t been sitting there for months improperly sealed, etc. Also, ensure that your leaveners (baking power + baking soda) are fresh. This is super important and often is the culprit in flatter baked goods.
While using cupcake liners are a huge lifesaver when making it easier to remove your cupcakes after they are ready, ensuring that you not only use high quality liners, but that you also lightly spray the inside of your liners with a cooking spray HELPS A TON! Don’t you just hate when your cupcake inevitably gets stuck on one of those cupcake liners?
Now, let’s dig right into this recipe shall we?
Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
In a bowl, whisk together the all-purpose flour, cake flour, baking power, baking soda, and sea salt.
In the bowl of an electric mixer (using a paddle handle attachment), beat together the butter and sugar on medium-high speed for about 1-2 minutes, until light and fluffy. Scrape down the sides as needed using a rubber spatula.
Add the egg whites and vanilla, reducing the speed a little at this point. Add in sour cream until well combined.
Now, reduce the speed to low and slowly add in the dry ingredients. Next, add in the milk and mix until incorporated. NO OVER-MIXING!
Scoop the batter into each cupcake liner (3/4 full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
Let them cool COMPLETELY before frosting.
For Vanilla Buttercream:
In the bowl of an electric mixer, beat the butter on medium-high speed until fluffy and pale.
Reduce the speed to low and add half the amount of powered sugar and mix until incorporated. Add the vanilla and sea salt. Then 2 Tbsps of heavy cream.
Now, add in the remaining half of the powdered sugar followed by the other 2 Tbsps of heavy cream. Mix until fully incorporated and frosting is smooth. **NOTE: Add more powered sugar or heavy until desired consistency is met if needed, 1 Tbsp at a time.**
Add buttercream frosting to fully cooled cupcakes, smoothing the tops using a mini cake decorating spatula and generously sprinkling the top with sprinkles. Repeat until all cupcakes are decorated.
If you choose to make this Vanilla Cupcakes with Sprinkles recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
The Best Vanilla Cupcakes with Sprinkles.