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–+ servings

Spring Sprinkle Cupcakes

Delightful cupcakes with fluffy vanilla cake, creamy frosting, and colorful sprinkles, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ½ cups all-purpose flour This forms the base of your cupcakes, ensuring a light and fluffy texture.
  • 1 cup granulated sugar Sweetness is key; you can substitute with coconut sugar for a more caramel-like flavor.
  • ½ cup unsalted butter (softened) Adds richness and moisture; use margarine if dairy-free.
  • 2 large eggs Essential for binding; you can replace with 1/2 cup unsweetened applesauce for egg-free cupcakes.
  • 1 teaspoon vanilla extract Enhances the flavor profile; use almond extract for a nutty twist.
  • 1 teaspoon baking powder Helps the cupcakes rise beautifully; don't confuse it with baking soda!
  • ½ teaspoon salt Balances the sweetness; feel free to omit if you're watching sodium intake.
  • ½ cup whole milk Ensures a moist cupcake; almond or oat milk are great dairy-free alternatives.
For the Frosting
  • 1 cup unsalted butter (softened) Creates a creamy texture for the frosting; keep it at room temperature before using.
  • 4 cups powdered sugar Sweetens and thickens the frosting, making it easy to pipe; sift first to avoid lumps.
  • 2 tablespoons heavy cream Adds smoothness to your frosting; substitute with milk if you want a lighter version.
  • 1 teaspoon vanilla extract A must for flavor; try lemon extract for a fresh zing.
For the Sprinkles
  • ½ cup assorted sprinkles (colorful) Adds festive flair to your cupcakes and makes them perfect for spring celebrations!

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Combine the dry ingredients: whisk together 1 ½ cups of flour, 1 cup of sugar, 1 ½ teaspoons of baking powder, and a pinch of salt until well mixed.
  3. Cream the butter and sugar: beat ½ cup of softened butter with the sugar mixture until light and fluffy—about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition until smooth and creamy.
  5. Mix in the vanilla extract and milk until fully combined.
  6. Fold in the dry ingredients gently until just combined.
  7. Scoop the batter into cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

These cupcakes are perfect for picnics, birthday parties, or simply celebrating the arrival of spring.

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