This post is all about the sprinkles, y’all.
You know, I never used to be a sprinkles fan. I don’t like sprinkles on my frosting or on my ice cream, and while we’re at it, I don’t like all those mix-ins in my frozen yogurt either. Blasphemy, I know. These treats, however, may have changed my mind. I’ve seen a lot of birthday cake/cake batter/funfetti posts around the blogosphere lately (Cake Batter Macarons, Funfetti Cupcakes, Confetti Cheesecake (an older recipe but new to me as she recently re-posted in on instagram) and this particular flavor had been on my ‘to make’ list for such a long time that I decided to go for it!
I’ve been in a bit of a baking funk lately. I have a whole list of cupcake flavors I want to try but I haven’t felt the strong desire to actually get in the kitchen and do it. Part of it is because I live in a house with three other people and when I bake I usually take up every square inch of the kitchen which really isn’t fair to them. And the other part is…dishes (am I right?). So instead I’ve been spending my time online shopping (two of my very best friends are having baby girls this summer and I am having the absolute BEST time shopping for them. The bows! The little clothes! I die!) which totally beats doing the dishes any day. But, these were so incredibly fun to make and may have pulled me out of my little funk.
Let’s talk about this recipe, shall we? I have a thing about vanilla cupcakes. They’re very hard to perfect. It’s not like a chocolate cake where you can pump it full of oil and it’ll taste good. But vanilla cupcakes need the oil because they tend to be dense because of all the butter that you need for flavor. Confusing, no? One of my favorite recipes is the one I used here (an adaptation of a Magnolia Cupcakes recipe) but I think this one is even better! And, it’s practically a one bowl cake!
Just look at that! And the frosting (the best part)! It’s your standard vanilla buttercream with some cake mix whipped in to make it taste like cake batter. You really can’t get much better than a sprinkle filled cupcake with a frosting that tastes like cake batter.
My usual quality control sample. I could only have a bite because I’m trying to do this no dairy thing. Don’t even ask, I’m
a tad bitter about it. Anyway, that bite was heavenly.
You know the drill. If you try it out, let me know. I’d love to hear feedback!
Joy & Sprinkles,
Fluffy and delicious birthday cake cupcakes with cake batter frosting! Light and fluffy vanilla cupcakes with sprinkles right in the batter and topped with a cake batter frosting!
- 2 cups all purpose flour
- 1 cup cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups heavy cream
- 2 cups granulated sugar
- 4 eggs, lightly beaten
- 4 tablespoons unsalted butter, melted
- 2 tablespoons canola oil
- 2 tablespoons vanilla extract
- 3/4 cup sprinkles
- 6 sticks of unsalted butter, room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar, sifted
- 1 cup cake mix (I used Betty Crocker super moist yellow cake mix)
- Preheat oven to 350º. Line muffin tins with cupcake liners.
- In a small bowl, whisk together the two flours along with the baking powder and salt. Set aside.
- In a large bowl, whisk together the heavy cream, sugar, and eggs just until combined. Whisk in the melted butter, oil, and vanilla extract.
- Add the flour mixture in three separate additions, taking care not to over mix (I find that adding them in three separate additions vs all at once helps prevent over mixing).
- Once the flour is incorporated, stir (not whisk) in the sprinkles.
- Fill the cupcake liners ~3/4 full and bake for 16-20 minutes or until cake spring back when lightly touched or a toothpick inserted into the middle of a cupcake comes out clean. Take care not to over bake or cakes will be dry.
- Let cool for a few minutes before moving to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the butter, salt, and vanilla extract on medium speed until fluffy (~1 minute).
- Turn off the mixer, add in the sifted powdered sugar, and whip until combined (start slow at first, then gently increase the speed).
- Turn off the mixer, add in the cake mix, and whip until very light and fluffy (start slow at first, then gently increase the speed to medium high and whip for ~3-5 minutes).
- Fill a piping bag (fitted with an open star tip) with the frosting and swirl the cupcakes with the frosting. Place a few extra sprinkles on top.
Recipe from Coffee and Sprinkles Bakes.
Recipe can easily be halved for less cupcakes. Careful not to over bake or the cupcakes will be dry!