I did struggle a bit with the frosting - it was so hot and humid in my kitchen, the frosting didn't come out as I wished for! But still was delicious!!
I love the little sprinkles!!
and when you take a bite.... awwwww!
Here's the recipe (my changes in red)
Recipe adapted from Cupcakes by Shelly Kaldunski
Makes about 12 cupcakes
For the cupcakes
1 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp butter, room temperature
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract
1/2 cup milk (I used low-fat)
2 tbsp rainbow sprinkles (I used about 3 tbsp)
For vanilla buttercream (I halved the recipe and it was more than enough frosting for me!)
2 sticks butter (1 stick)
7 cups powdered sugar, sifted (3 1/2 cups)
1/4 cup milk (1/8 cup low-fat milk)
1 teaspoon vanilla
To make cupcakes:
Preheat oven to 350F. Line cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make buttercream:
In a stand mixer, fitted with flat beater, beat butter until creamy, about 2-3 minutes. Add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want. (I worked one cup at a time until I got the right consistency)
Frost with vanilla buttercream and garnish with more rainbow sprinkles