Description
Light and fluffy cupcakes bursting with colorful sprinkles and rich vanilla flavor, perfect for any occasion.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 300 g (1 ½ cups) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120 g (½ cup) unsalted butter, softened
- 120 ml (½ cup) sour cream
- 2 large eggs
- 240 ml (1 cup) whole milk
- 1 tsp vanilla extract
- 100 g (½ cup) sprinkles (jimmies)
Instructions
- Prepare the Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, baking soda, and salt for about 2 minutes.
- Cream Butter and Sugar: In a separate bowl, beat the butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add Wet Ingredients: Add eggs, sour cream, milk, and vanilla to the butter-sugar mixture, beating until fully combined, about 2 minutes.
- Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet mixture on low speed until just combined.
- Fold in Sprinkles: Gently fold in the jimmies until evenly distributed.
- Fill Cupcake Liners: Preheat the oven to 180°C (350°F) and line the tin with liners. Fill each liner about ⅔ full with batter using an ice cream scoop.
- Bake: Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a cooling rack.
Notes
You can prepare the batter the night before and refrigerate it. Bring to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg