The Best Vanilla Cupcakes with Sprinkles

Vanilla Cupcakes with Buttercream Frosting topped with sprinkles on an elevated platter.

5 from 13 votes

The Best Vanilla Cupcakes with Sprinkles

Make the best Vanilla Cupcakes with Buttercream Frosting for a light and fluffy Spring, Easter, or birthday treat with rainbow sprinkles. These cupcakes are extra moist, thanks to almond milk, and way better than anything you make from a boxed mix! Vegan option available.

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Keyword: classic, cupcakes, dessert, homemade, indulge, spring, sprinkles, sweets, vanilla

Servings: cupcakes

Calories: 333kcal

Author: Shanika

Ingredients

CUPCAKES:

1 ½ cups organic all-purpose flour
1 ½ tsps baking powder
¼ teaspoon sea salt
1 cup organic pure cane sugar
½ cup unsalted butter, partially melted (See Notes!)
2 large eggs, at room temp.
2 tsps vanilla extract
½ cup Almond milk (You can also use regular full-fat milk!)

VANILLA BUTTERCREAM FROSTING:

4-5 cups organic powdered sugar, sifted
1 cup unsalted butter, softened at room temp.
1 teaspoon vanilla extract
2-3 Tbsps Almond milk (You can also use regular full-fat milk or heavy cream!)

TOPPING:

Rainbow sprinkles

US Customary - Metric

Instructions

TO MAKE THE CUPCAKES:

Preheat your oven to 350 degrees Fahrenheit and prep your cupcake pan with liners + spray.
In a large bowl, whisk together the flour, baking powder, and sea salt. Set aside.
In the bowl of an electric mixer (using a paddle handle attachment), beat together the partially melted 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 eggs, milk, and vanilla, reducing the speed a little at this point.
Now, reduce the speed to low and slowly add in the dry ingredients and mix until incorporated. NO OVER-MIXING!
Scoop the batter into each cupcake liner (¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 10-12 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.
Remove from oven and Let them cool COMPLETELY before frosting.

TO MAKE THE 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 followed by 2 Tbsps of milk or heavy cream, continuing to beat until it begins to look crumbly and somewhat smooth, about 1-2 minutes.
Now, add in the remaining half of the powdered sugar and continue to mix until fully incorporated and frosting is smooth, another 1-2 minutes. **NOTE: If buttercream is too ‘runny’, add additional powdered sugar (1 Tbsps at a time); if too thick, add additional milk or heavy cream (1 tablespoon at a time).**

ASSEMBLY:

Add buttercream to a piping bag and pie onto cooled cupcakes and sprinkle with rainbow sprinkles generously.
Bon Appetit!

Notes

STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
MAKE AHEAD: You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
VEGAN CUPCAKES: To make these vanilla cupcakes vegan, simply omit eggs and use 1 teaspoon of apple cider vinegar along with the milk to create a "buttermilk'. Also, substitute unsalted butter with vegan butter (partially melted).
VEGAN BUTTERCREAM: To make this buttercream vegan, simply use ½ cup vegan butter (softened at room temp.) instead of unsalted butter. Reduce powdered sugar to just 4 cups. Follow remaining steps.
ROOM TEMP. INGREDIENTS: Ensuring that all ingredients are at room temperature prevents lumps and makes sure that batter/buttercream mixes together evenly and well.

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