Very Vanilla Sprinkle Cupcakes Recipe

Name: Very Vanilla Sprinkle Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 whole Egg Whites, At Room Temperature; 1 whole Egg, At Room Temperature; 2 teaspoons Pure Vanilla Bean Paste (or Pure Vanilla Extract); 1 whole Fresh Vanilla Bean, Scraped And Seeded; 1 cup Milk, Divided; 3 cups All-purpose Flour; 1-1/2 cup Sugar; 1 Tablespoon Baking Powder; 1 teaspoon Baking Powder; 3/4 teaspoons Salt; ½ Tablespoons Unsalted Butter, At Room Temperature; 1/2 cups Rainbow Sprinkles; FOR THE BUTTERCREAM:; 3-1/4 cups Unsalted Butter, At Room Temperature; 7 cups Confectioners Sugar; 6 Tablespoons Milk; 2 Tablespoons Pure Vanilla Bean Paste (or Pure Vanilla Extract, Plus The Seeds Of 1 Vanilla Bean); 1 pinch Salt; 1/2 cups Sprinkles, For Decoration

Servings: persons

FOR THE CUPCAKES:
4 whole Egg Whites, At Room Temperature
1 whole Egg, At Room Temperature
2 teaspoons Pure Vanilla Bean Paste (or Pure Vanilla Extract)
1 whole Fresh Vanilla Bean, Scraped And Seeded
1 cup Milk, Divided
3 cups All-purpose Flour
1-1/2 cup Sugar
1 Tablespoon Baking Powder
1 teaspoon Baking Powder
3/4 teaspoons Salt
½ Tablespoons Unsalted Butter, At Room Temperature
1/2 cups Rainbow Sprinkles
FOR THE BUTTERCREAM:
3-1/4 cups Unsalted Butter, At Room Temperature
7 cups Confectioners Sugar
6 Tablespoons Milk
2 Tablespoons Pure Vanilla Bean Paste (or Pure Vanilla Extract, Plus The Seeds Of 1 Vanilla Bean)
1 pinch Salt
1/2 cups Sprinkles, For Decoration

1
To make the cupcakes, preheat the oven to 350u00b0F. Line 2 cupcake pans with paper liners. Set aside.
2
In a small bowl, whisk together the egg whites, egg, pure vanilla bean paste, seeds from the vanilla bean, and 1/4 cup milk. Set aside until needed.
3
In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter and the remaining 3/4 cup milk and beat until the batter is wet.
4
In 3 additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Continue beating until the batter is smooth. Remove the bowl from the stand and fold in the sprinkles.
5
Using an ice cream scoop, divide the batter among the prepared cupcake liners, filing 2/3 of the way up. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
6
Immediately remove the cupcakes from the pan and place on a cooling rack to cool completely.
7
While the cupcakes are cooling, make the buttercream. Place the butter in the bowl of a stand mixer. Beat the butter on medium speed for 7 minutes. The butter will become pale in color and light and fluffy in texture.
8
Add 4 cups of the confectioners sugar and beat (I set my mixer on the stir setting) for 30 seconds. Add the remaining 3 cups of confectioners sugar, the milk, vanilla bean paste, and salt. Beat, gradually increasing in speed, until all the ingredients are incorporated. Continue beating on medium speed for 5 more minutes.
9
To frost the cupcakes, fill a piping bag (fitted with a large round top) with the buttercream. Pipe in a circular motion on the surface of each cupcake, starting from the outside in. After done frosting each cupcake, gently place an indent on the top of each cupcake with a small spoon. Sprinkle each cupcake with colorful sprinkles.
10
These cupcakes last up to 5 days in a sealed container, at room temperature.
11
(Recipes adapted from Sweetapolita.)

2664

kcal

Calories

Fat

457

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.
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 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 whole Egg Whites, At Room Temperature, 1 whole Egg, At Room Temperature, 2 teaspoons Pure Vanilla Bean Paste (or Pure Vanilla Extract), and more.

Yes, Very Vanilla Sprinkle Cupcakes 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!

Very Vanilla Sprinkle Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions