Sprinkely Cupcakes


Recipe adapted from Martha Stewart

Yield 24 cupcakes and 4 cups of frosting


3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 1/2 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 1/4 cups milk


4 sticks (1 pound) unsalted butter, softened

6 cups sifted confectioners' sugar

1/2 teaspoon vanilla extract

1 pinch of salt

Preheat oven to 350F degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Sift together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer (or in a bowl and use a hand-mixer). Mix on medium-high speed until pale and fluffy, about 1 1/2 minutes. Add eggs, 1 at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.

Spoon 1/4 cup batter into each muffin cup. Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Note: Took me 22 minutes. Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin; let cool completely. Line tin with muffin cups; repeat process with remaining batter. 

Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 1 minutes. Reduce speed to medium and sift sugar in 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more

You have two options here: You can use a a small off-set spatula (or a butter knife) and just place the frosting on. Or you could transfer the buttercream to a piping bag fitted with a 3-inch plain tip. Pipe buttercream onto each cupcake in a spiral pattern, starting at the edges and ending with a peak in the center. Place pearly sprinkles (or any of your choice) on the top of each cupcake. Girly, cute. Yay!