Vanilla Cupcakes with Sprinkles
Dense, indulgent and oh-so-sweet, there’s nothing plain about these vanilla treats.
Quick Facts
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Yield: 12-14 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons Argo® Baking Powder
- 1/4 teaspoon salt
- 1 stick unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup whole milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 2 sticks butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons Karo® Corn Syrup
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract or vanilla bean paste
- Food coloring (optional)
Directions
- Preheat oven to 375˚F. Prep a muffin tin with paper liners.
- Mix flour, baking powder and salt and set aside.
- Cream sugar and butter in a mixer for 3 minutes. Add eggs one by one letting them incorporate. Add vanilla extract.
- Set mixer to low and incorporate dry ingredients and milk, alternating between the two. Try not to over mix.
- Fill liners to 2/3 full and bake for 16 to 20 minutes or until a toothpick inserted in center comes out clean. Let cupcakes cool for a few minutes before transferring to a wire rack to cool.
- For Frosting: Beat butter for 3-4 minutes on medium until light and fluffy. Reduce speed to low and add powdered sugar, a little at a time, until fully incorporated. Add the remaining ingredients. Tint with food coloring, if desired. Mix on high for one minute. Pipe frosting generously onto cupcakes with a pastry bag and decorative tip. Note: If spreading frosting on cakes with a knife (instead of piping), use a half recipe of the frosting.
