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The Best Vanilla Cupcakes with Sprinkles
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5 from 4 votes

The Best Vanilla Cupcakes with Sprinkles

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!
Course Dessert
Keyword classic, cupcakes, dessert, homemade, indulge, spring, sprinkles, sweets, vanilla
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 cup Fine Cake flour (I used Bob's Red Mill)
  • 3/4 cup All-purpose flour (I used Bob's Red Mill)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup unsalted butter, room temp.
  • 1 cup organic pure cane sugar
  • 3 large egg whites, room temp.
  • 2 tsps vanilla extract
  • 1/2 cup sour cream, room temp.
  • 1/2 cup Almond milk
  • Rainbow sprinkles

For Vanilla Buttercream Frosting:

  • 3 cups organic powered sugar
  • 3/4 cup unsalted butter, softened
  • 1 Tbsp vanilla extract
  • 1/4 tsp sea salt
  • 3-4 Tbsps organic heavy cream

Instructions

  • 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.
  • Bon Appetite!

Notes

STORAGE: Leftover cupcakes are best when tightly covered + refrigerated for up to 3 days.
ROOM TEMP INGREDIENTS: Ensuring that all ingredients are at room temperature prevents lumps and makes sure that batter mixes together evenly and well.