I used to think sprinkles were for girly-girls. You know, the girls who eat salad and say they are full, love the color pink, and insist on having pictures taken from their “good” angle. So I avoided sprinkles for most of my teenage years and all throughout my twenties because I thought of myself as more of a chocolate bourbon/tiramisu girl. The type of girl who shamelessly eats more on top of more, who loves the earth colors of green and blue, and shies away selfies.
I had to reconsider my stance on sprinkles when a good girl friend of mine excitedly mentioned that she liked sprinkles. I stopped and looked at her in disbelief. Here she was, bubbly and giddy at the thought of sprinkles. I clearly needed to re-evaluate my friendship with her.
The truth is that she is a person I admire dearly for her confidence, her realistic advice, her wit, and most importantly, her shameless happiness of just being herself (quirks and all!)
So I gave sprinkles another chance…and now all I’d really love to do is dive face first into billowy clouds of sprinkles frosting and giggle like a girly girl.
- 1 and 2/3 cups all-purpose flour (make sure to use the spoon and level technique)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup yogurt (plain, vanilla, greek yogurt, or sour cream. I would not recommend using non-fat)
- 3/4 cup milk (cow’s milk; or soy milk; or almond milk)
- 2 teaspoons vanilla extract
- 1/2 cup rainbow jimmies/sprinkles (not nonpareils)
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 2.5 cups (360g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 2 teaspoons vanilla extract
- salt, to taste
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
Divide batter among 12 cupcake liners (or 24 mini) and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
For the frosting: in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners’ sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. If storing cupcakes in the refrigerator, let the cupcakes come to room temperature before serving.
Adapted slightly from sallybakingaddiction.