Vanilla Sprinkles Cupcakes
(2.5)
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Delicious vanilla cupcakes topped with sprinkles, tested with a rice hack for even baking.
00:20:00 total
Serves 12
easy
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Ingredients
- all-purpose flour - 2 cups (measure 2 cups)
- granulated sugar - 1 cup (measure 1 cup)
- baking powder - 1 teaspoon (measure 1 teaspoon)
- salt - 1/2 teaspoon (measure 1/2 teaspoon)
- unsalted butter - 1/2 cup (softened, measure 1/2 cup)
- eggs - 2 (large, measure 2)
- vanilla extract - 2 teaspoons (measure 2 teaspoons)
- milk - 1 cup (measure 1 cup)
- sprinkles - 1/2 cup (for topping)
- rice - watch the video to see (for bottom of cupcake pan)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Cupcake Pan: Add a layer of rice to the bottom of half the cupcake liners.
- Mix Dry Ingredients: In a bowl, combine flour, sugar, baking powder, and salt.
- Cream Butter and Sugar: In another bowl, cream the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with milk until well combined.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Cool and Decorate: Let the cupcakes cool before topping with sprinkles.
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