Giant Vanilla Cupcake with Buttercream Frosting



  • 2 1/2 cups flour
  • 2 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups sugar
  • 3/4 cup butter, softened to room temperature
  • 2 eggs plus 2 egg whites
  • 1 tsp. vanilla
  • 1 cup organic whole milk
  • 2 tbsp. rainbow colored sprinkles (optional)

Vanilla buttercream frosting*: 

  • 1 stick butter, softened to room temperature
  • 2 cups powdered sugar
  • 2 tbsp. organic whole milk
  • 1 tsp. vanilla extract

Cupcake: Heat to 350 degrees F . Grease and flour a 6-cup large cupcake pan (such as this one); set aside. 

In a small bowl, stir together flour, baking powder and salt; set aside. 

In large bowl, beat sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed and add the eggs and egg whites one at a time, beating well after each addition. Stir in vanilla. 

Add the flour mixture and milk beating until just combined; scraping bowl often. Beat on medium speed 1 minute; stir in rainbow sprinkles. 

Bake 45-55 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely before frosting.

Buttercream Frosting: Beat butter until creamy, about 1 minute. Add sugar, milk and vanilla and beat on low until combined. Raise the speed and beat on high for 3-4 minutes, until fluffy. If necessary, add more milk to thin it out or more powdered sugar to make it thicker.

*For chocolate frosting, add 2 tbsp. cocoa powder and 1/2 tsp. milk to recipe.

by The Savvy Kitchen