Introduction
There’s something undeniably joyful about baking small batch vanilla sprinkle cupcakes. These adorable treats are not only visually appealing with their delightful sprinkles but also pack a punch in flavor. Perfect for a cozy afternoon snack or a joyous celebration, these cupcakes create a delightful combination of light, fluffy texture and creamy vanilla essence. What makes this recipe particularly special is its simplicity—ideal for those who want to satisfy their sweet tooth without the commitment of a large batch. Whether you’re a seasoned baker or a novice in the kitchen, this easy DIY recipe encourages creativity and fun, allowing you to whip up a delightful dessert that won’t last long in the kitchen! Let’s dive into the reasons why you’ll love making and indulging in these scrumptious cupcakes.
Why You’ll Love This Small Batch Vanilla Sprinkle Cupcakes
- Perfect Portion: Makes just enough for a small gathering or a weeknight treat.
- Quick and Easy: Minimal prep and baking time—great for busy bakers.
- Flexible Recipe: Easily adaptable for various dietary preferences.
- All-Time Favorite Flavor: Vanilla is a classic that everyone loves.
- Endless Customization: You can switch up the sprinkles or fillings for a fun twist.
Materials
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup buttermilk (or milk + vinegar as a substitute)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sprinkles (plus extra for topping)
Step-by-Step Instructions
Preheat Your Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
Cream Butter and Sugar
- In a separate bowl, cream the softened butter until smooth.
- Gradually add the dry ingredients to the butter, mixing until crumbly.
Combine Wet Ingredients
- In another bowl, whisk together the buttermilk, egg, and vanilla extract until fully incorporated.
Combine Mixtures
- Slowly add the wet ingredients to the dry ingredients. Stir gently until just combined—avoid overmixing!
- Fold in the sprinkles carefully to avoid breaking them.
Bake the Cupcakes
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Cool and Decorate
- Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Top with frosting of your choice and sprinkle with extra sprinkles.
Tips & Variations
- Dairy-Free Option: Use a dairy-free butter substitute and non-dairy milk.
- Flavor Variations: Substitute almond extract for half of the vanilla for a nutty twist.
- Stuffed Cupcakes: Add a dollop of jam or cream cheese in the center for a surprise filling.
- Healthier Option: Replace some of the flour with whole wheat flour for added nutrition.
Frequently Asked Questions
1. Can I use different types of flour?
Yes! You can substitute all-purpose flour with cake flour for a lighter texture or whole wheat flour for more fiber, but keep in mind it may alter the flavor and texture slightly.
2. How do I store leftover cupcakes?
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month.
3. What can I use instead of buttermilk?
You can make your own buttermilk by mixing regular milk with a teaspoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
4. Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day in advance. Just frost them close to serving time to maintain freshness.
Serving Suggestions or Pairings
Pair these delightful vanilla sprinkle cupcakes with a glass of chilled milk, a cup of hot cocoa, or a light citrus tea. They also make an excellent accompaniment to a scoop of vanilla ice cream for a deconstructed cupcake sundae!
Final Thoughts
Baking small batch vanilla sprinkle cupcakes is a rewarding experience that brings a touch of sweetness to your day. With their easy preparation and charming appearance, they’re sure to become a new favorite in your dessert repertoire. We would love to hear how your cupcakes turned out—feel free to share your versions or leave a comment below! Happy baking!
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Small Batch Vanilla Sprinkle Cupcakes
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delightful light and fluffy vanilla sprinkle cupcakes perfect for any occasion.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup buttermilk (or milk + vinegar as a substitute)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sprinkles (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
- In a separate bowl, cream the softened butter until smooth. Gradually add the dry ingredients to the butter, mixing until crumbly.
- In another bowl, whisk together the buttermilk, egg, and vanilla extract until fully incorporated.
- Slowly add the wet ingredients to the dry ingredients. Stir gently until just combined—avoid overmixing! Fold in the sprinkles carefully to avoid breaking them.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Top with frosting of your choice and sprinkle with extra sprinkles.
Notes
Dairy-free option available. Can be customized with different flavors and fillings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg