Sprinkles Vanilla Cupcakes With Vanilla Buttercream

Name: Sprinkles Vanilla Cupcakes With Vanilla Buttercream Frosting (Copycat Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 3/4 cups Unsalted Butter, Room Temperature; 1-1/2 cup Granulated Sugar; 3 whole Eggs, Room Temperature; 1-1/2 teaspoon Pure Vanilla Extract; 2 teaspoons Almond Extract; 1-1/4 cup Sour Cream; 2-1/2 cups Cake Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; FOR THE BUTTERCREAM:; 1 cup Butter, Slightly Softened; 3-1/2 cups Powdered Sugar; 2 teaspoons Milk; 1-1/2 teaspoon Vanilla Extract; 1/8 teaspoons Salt

Servings: persons

FOR THE CUPCAKES:
3/4 cups Unsalted Butter, Room Temperature
1-1/2 cup Granulated Sugar
3 whole Eggs, Room Temperature
1-1/2 teaspoon Pure Vanilla Extract
2 teaspoons Almond Extract
1-1/4 cup Sour Cream
2-1/2 cups Cake Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
FOR THE BUTTERCREAM:
1 cup Butter, Slightly Softened
3-1/2 cups Powdered Sugar
2 teaspoons Milk
1-1/2 teaspoon Vanilla Extract
1/8 teaspoons Salt

1
Preheat the oven to 350 F. Line two 12-count standard-size muffin tins with 20 cupcake liners. If you prefer to make mini cakes, prep enough pans for 40. Set aside.
2
For the cupcakes:
3
Cream the unsalted butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla, almond extract, and sour cream and mix until combined.
4
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
5
With the mixer on low, add the flour mixture into the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Make sure no lumps remain in batter.
6
Divide batter among the 20 cupcake liners (or 40 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Remove pans from oven, set on a rack and allow to cool.
7
For the buttercream frosting:
8
Put slightly softened butter into a medium-sized bowl. Beat on medium speed with an electric or stand mixer, for about 3 minutes until smooth and creamy.
9
Add powdered sugar, milk, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick.
10
Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake.
11
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

1599

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 3/4 cups Unsalted Butter, Room Temperature, 1-1/2 cup Granulated Sugar, 3 whole Eggs, Room Temperature, and more.

Yes, Sprinkles Vanilla Cupcakes With Vanilla Buttercream Frosting (Copycat Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sprinkles Vanilla Cupcakes With Vanilla Buttercream Frosting (Copycat Recipe)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions