This one’s for my mom.
Not because she loves cupcakes, or because she taught me to bake (though both of those are true), but because she sends me sprinkles all the time.
I’m not even kidding. Valentine’s Day? Four containers of pink sprinkles. Christmas? Mini Christmas tree sprinkles. Fourth of July? You guessed it, red, white, and blue sprinkles.
As you might imagine, I’ve amassed quite a sprinkle collection, so every now and then, I make cupcakes just to make some progress on reducing my sprinkle stash. This is one of the more delicious forays into sprinkle-using I’ve found — and they’re awfully cute!
Vanilla bean cupcakes (adapted from DamnDelicious)
- 1 1/4 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup whole milk
- 1 cup greek yogurt
- 4 large egg whites
- 1/2 cup (1 stick) salted butter, at room temperature
- 1 1/3 cups sugar
- Seeds from one vanilla bean (instructions here)
- 1 tablespoon vanilla extract
- Mini cupcake wrappers
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla
1) Preheat the oven to 375 degrees. Prepare two mini muffin pans with mini cupcake wrappers. If you can’t find any, you can also spray with PAM, but it definitely works better with wrappers.
2) In a large bowl, mix the dry ingredients (flour, cake flour, baking soda, baking powder).
3) In a medium bowl, mix the yogurt, milk, and egg whites.
4) In a stand mixer, cream the butter and sugar. Gradually stir in the vanilla bean seeds and the vanilla. Once it is well mixed, alternate adding the dry mixture and the wet mixture until fully combined. Do not over mix.
5) Pour batter into mini muffin pan, filling each 3/4 of the way full. Cook for 9-14 minutes, or until a knife inserted in the center of the cupcake comes out clean.
6) To make frosting, mix all ingredients together in a stand mixer and whip until fluffy. Wait until cupcakes cool completely to frost. Dip in whatever sprinkles you have handy!