I am officially 5-years-old.
What does it mean when I’d rather stay home and play with sprinkles than go to work? Was I deprived as a child? No. Do I just hate work? No. I think it’s because I just really like sprinkles.
Once I saw these rainbow sprinkles I was hooked. I’ve entered into a new world full of color, life, and psychedelic vibes. I wonder how many times I’ll try to incorporate them in different recipes and in different foods. How do rainbow sprinkle-covered spinach soufflés sound? Anyone, anyone?
I present to you funfetti cupcakes. Take caution… They are armed with rainbow sprinkles, butter, and a touch of vanilla flavor. Oh, and did I mention they are toppled with creamy homemade vanilla buttercream glaze? Simply divine.
I made these cupcakes for the dinner party I threw for friends before roaming around Italy for a few weeks. I couldn’t think of a better way to end an evening than to bake up a creamy, colorful, buttery treat.
Now, I wouldn’t categorize these cupcakes as the most “nutritious” of desserts I’ve baked; however, they are so good. Like, really good. And besides, I did bake these for college kids who love them their sweets. But hey, I did sneak some whole wheat flour into the mixture. I mean, that should count for something, right?
adapted from: How Sweet It Is
For the cupcakes:
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoon baking soda
pinch of salt
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup milk
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup rainbow sprinkles
For the Buttercream Glaze:
2 cups confectioner’s sugar
2 tablespoons milk
1 teaspoon vanilla extract
To Make the Cupcakes:
Preheat oven to 350 degrees F and line a cupcake tin with liners. In a large bowl, combine flour, baking soda and salt. Stir until mixed then set aside.
In a medium bowl, whisk sugar and egg until combined. Add in vanilla bean paste, then vanilla cream, mixing until smooth. Slowly pour in melted butter and continue to whisk.
Pour into the flour mixture and mix with a large spoon until batter is smooth. Fold in rainbow sprinkles and stir one last time.
Slowing, add batter to liners and bake for 16-19 minutes, or until tops are puffy and golden. Let cool in pan before frosting.
To Make the Frosting:
Mix confectioners’ sugar, milk, and vanilla together in bowl until light and fluffy, about 4-6 minutes. Refrigerate until ready to use. Keep in mind, the longer it refrigerates, the thicker it becomes.
Apply to cupcakes and serve with additional toppings (strawberries, chocolate chips, or c’mon… more sprinkles!)
These guys look like they have itty bitty chocolate devil horns. I love it. LOVE it. Happy noming.
Nutritional information: 295 calories, 8g fat (5 sat, 2 mono), 50g carbohydrates, 3g protein