When I was making my sister’s birthday cake last week, I got a FaceTime call from my daughter. I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times. My grandson (who is almost 6 years old) heard my mixer running. He immediately asked what I was making. I told him it was a birthday cake for Aunt Kathy. When I told him it was a “sprinkle” cake; he said he wanted to have a piece. Well, my heart was breaking because I knew that wasn’t going to happen. I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.
I took the ingredients out to come to room temperature just before lunch. I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie). Just typing their names puts a smile on my face. Our children and grandchildren all live within a mile of us, and this lockdown is so difficult. I understand the importance of social distancing, but this “new normal” feels anything but normal. This too shall pass:).
As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa. She was pretty excited about the cupcakes too. My children and grandchildren are my biggest fans. They understand my passion for baking…they get me:)!
If you follow the instructions as written and use the proper ingredients (no substitutions), your cupcake will be moist and flavorful. This recipe is very similar to my vanilla cupcake recipe. Adding the sprinkles just adds to the fun!! Enjoy!
Cupcake Ingredients:
- 1 and 3/4 cups (200 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120 grams) full fat sour cream, room temperature
- 1/2 cup (123 grams) *buttermilk room temperature
- 1/3 cup Sprinkles
Instructions:
Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.
Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.
In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).
Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.
Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter. Mix on low (or you can use a spatula at this point). Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. 
Add the sprinkles and gently fold into batter. Do not overmix!
Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer. This recipe makes 16 medium size cupcakes.
Bake at 350 degrees for 17-20 minutes. All ovens are different, so begin checking for doneness at 17 minutes. If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them, or you will end up with a dry cupcake!
Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.
I frost these with my buttercream frosting. You can find the recipe on my vanilla cupcake post Perfect Vanilla Cupcakes.
I hope you make this recipe, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos:)!
*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk. Let it sit for 5 minutes. It will become thick as it sits.