A couple of weeks ago, I made these homemade birthday sprinkles cupcakes to share with our party guests, during a simple celebration for Simon’s first birthday.
Since my family lives in Michigan, my mom and I do not get much time together. This means we miss out on sharing face-to-face moments in the kitchen. During their recent visit, I made sure we made a meal together. Although it was a quick moment, it was priceless for me because of the few chances we get like this.
Not only did we make a meal, but my mom had the opportunity to see Judah at work in the kitchen, too. We made these sprinkle-filled cupcakes to share with our party guests. Any time I make cupcakes, Judah declares he is in charge of the sprinkles. Recently, he’s even wanted to master the frosting.
I love that my mom was there to see how much her grandson enjoys helping me in the kitchen. It is fun to see the excitement on his face, and it was even better to share that joy with my mom.
The cupcakes did turn out a little dry, but that was all the fault of my own. I accidentally left them in the oven a little too long. Oops! So, watch your baking time. Keep an eye on them and remove them RIGHT when they’re ready!
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This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.
Fun and colorful birthday sprinkles cupcakes with buttercream frosting.
- 3 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 12 Tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 cup buttermilk
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 cup sprinkles, plus more for garnish
- 20 tablespoons (2 1/2 sticks) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons cold heavy cream
Preheat oven to 350 degrees F. Adjust rack to center of the oven. Line two 12-count cupcake pans with baking cups (24 total).
In a large mixing bowl, mix together the cake flour, sugar, baking powder and salt at low speed with the paddle attachment. Stir in the softened butter, and continue to mix until the mixture becomes moist even crumbs. In a small bowl, gently whisk together the buttermilk, egg whites, vanilla and almond extracts. Set aside 1/2 cup of the milk mixture and add the rest to the large mixing bowl with the crumbs. Beat at medium speed for 1 1/2 minutes. Add the remaining 1/2 cup of milk mixture and beat 1 more minute, scraping the sides of the bowl halfway through. Use a wooden spoon to gently stir in the sprinkles.
Pour the batter evenly into the cupcake liners. Bake on the center rack for 18 to 22 minutes, checking right at 18 minutes to avoid over-baking. Remove pans from the oven and let cool completely on the wire racks before removing the cupcakes. Once completely cooled, continue to instructions for frosting.
In a large mixing bowl, beat the butter at medium-high speed until smooth. Gently stir in the powdered sugar and salt, then increase the speed of the mixer as the sugar moistens. Continue to beat at medium-high speed until fully mixed, then add the vanilla and heavy cream. Beat at medium-high speed for about 4-5 minutes, until light and fluffy, scraping the sides of the bowl as necessary.
Divide frosting into piping bags and decorate cupcakes as desired. I use the Wilton 1M decorating tip. Garnish with sprinkles.