Ingredients
The following ingredients have 24 Servings
- 2 1/2 cups flour (all purpose, white whole wheat or this gluten-free baking blend)
- 2 tablespoons corn starch
- 2 tsp baking powder
- small pinch salt
- 2/3 cup butter (or unsweetened applesauce for healthier cupcakes)
- 1 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups fat buttermilk (reduced fat or regular)
- 1 1/3 cups Jimmies sprinkles
- 1 stick butter (at room temperature)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons buttermilk*
- sprinkles for topping
Instruction
- Preheat oven to 350. Line 24 muffin tins with paper liners. Set aside.
- Whisk flour, cornstarch, baking powder and salt together in a medium bowl. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time. Alternate adding dry (flour mixture) and wet (buttermilk) ingredients (dry-wet-dry-wet-dry) until just combined and no lumps remain. Do not overmix.
- Fill prepared tins 2/3 full. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
- To make the frosting, beat butter until light and fluffy. Beat in powdered sugar 1/2 cup at a time. Add vanilla then add buttermilk one tablespoon at a time until you reach your desired consistency. If frosting is too thin, add more powdered sugar; if it is too thick, add more milk.
- Frost cooled cupcakes and top with a generous pinch of sprinkles. Serve immediately or store refrigerated in an airtight container for 3-5 days.
