Candy Sprinkled Cupcakes
Ingredients
Directions
- 1
Preheat oven to 350 F. Line a 12-cup muffin tin with paper cups or spray with oil. Stir flour with baking powder and salt in a bowl. Beat 1/2 cup butter in a large bowl, using an electric mixer, until creamy, 1 minute. Beat in granulated sugar, then eggs one at a time. Don’t worry if mixture separates; it’ll come together when flour is added. Beat in 2 tsp vanilla. Gradually beat in 1/3 of flour mixture just until blended, then 1/4 cup milk. Repeat additions, adding 1/2 cup milk and ending with flour mixture. Stir in 1/2 cup sprinkles. Divide batter among muffin cups, filling 3/4 full.
- 2
Bake in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 20 to 25 min. Remove pan to a rack. Cool 15 minutes, then remove cakes to a rack to cool completely.
- 3
Beat remaining 1-1/2 cups butter in a large bowl, using an electric mixer on medium, until creamy, 1 min. Add remaining 2 tsp vanilla and 1 cup icing sugar. Beat for 1 min. With mixer on low, add remaining sugar in two parts, alternating with remaining 1/2 cup milk and ending with sugar. Beat on medium-high, scraping down sides of bowl as needed, until fluffy and smooth, 1 to 2 minutes. Spoon frosting into a piping bag fitted with a large, round tip. Pipe frosting on cupcakes and top with remaining candy sprinkles.
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Last updated: March 29th, 2021
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