Sprinkle Cupcakes for Easter!

by Michelle on April 22, 2011

Okay, I promise this is my last post for Easter! And it’s a good thing since Easter is just two days away. But I’ve been working on a new vanilla cupcake and I just had to unveil it for the holiday.

And I not only added sprinkles as a topping, I added some to the batter as a little surprise with every bite!

I don’t know if my taste had changed or what but my standby vanilla cupcake recipes that I’ve used for years all of a sudden didn’t taste as good to me as they once did. So I’ve been busy developing a new recipe and I think I’ve aced it! This vanilla cupcake is so good, I even made a dozen for one of my neighbors to enjoy while making their Easter Eggs!

Yummy Vanilla Cupcakes
Recipe developed by BigBlackDog

Makes about 18 regular sized cupcakes

2 cups AP flour
7/8 cup sugar
3/4 cup butter, room temperature
1 cup buttermilk
3 egg yolks **See Note
1 1/2 tsp vanilla
2 tsp baking powder
1/4 tsp salt
Optional: 1 tsp multi-colored nonpareils

1. Cream the sugar and butter.
2. Add the egg yolks, buttermilk and vanilla and mix well.
3. Add the flour, baking powder and salt to a sifter and gradually sift the flour into the batter and gently fold it in until is thoroughly mixed.
4. Fold in the sprinkles.
5. Prepare the cupcake tin with cupcake liners and fill about 3/4 full of batter.
6. Bake at 350 degrees until tester comes out clean.
7. Let the cupcakes cool in the tin until easily handled and then remove and finish cooling on a rack.

**NOTE: Save and freeze the egg white for a delicious Angel Food Cake recipe I will be posting within the next week or so.

Cream Cheese Frosting

8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 teaspoon salt
3 1/2 c powdered sugar, sifted
1 tsp vanilla

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla and mix until just incorporated. If you are using food coloring add a drop or 2 at a time mixing thoroughly before adding another drop of color. Refrigerate for at least 30 minutes before use.

AllRightsReserved@BigBlackDog

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Comments

  • My Carolina Kitchen April 22, 2011 at 6:20 am

    Michelle, these are adorable. Hope you and your family have a wonderful Easter weekend.
    Sam

  • Kat April 22, 2011 at 8:31 am

    I sent you an e asking a question about this recipe. Also, these are so pretty!

  • jennifer (Savor) April 22, 2011 at 9:30 am

    I almost bought those liners at Michael’s yesterday

  • Feast on the Cheap April 22, 2011 at 9:30 am

    Hope you have a very happy Easter. These are too cute!

  • Lana @ Never Enough Thyme April 22, 2011 at 9:55 am

    Beautiful cupcakes! Love the way you did the individual little swirls of icing on each. Perfect for Easter.

  • kat April 22, 2011 at 1:45 pm

    So fun for kids!

  • Danielle April 22, 2011 at 8:07 pm

    awww…those are so cute! Happy Easter :)

  • Renee - kudos kitchen April 23, 2011 at 8:18 am

    These look so good Michelle. Love all the colors. They would look great in someone’s Easter basket! Happy Easter to you!!

  • patsy April 25, 2011 at 11:54 am

    They look so delicious! I love a good vanilla cupcake, so I’ll add this to my “to try” list!

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