Ingredients
2½cupsall-purpose flour
2½tspbaking powder
½tspsalt
¾cupsugargranulated , + 2 tbsp
5tbspbutterunsalted, softened
3tbspvegetable oil
2largeeggs
1½tspvanilla extract
½tspalmond extract
1cupmilk
6tbsprainbow jimmie sprinklesplus more for decorating
1½cupssugarpowdered
3tbspmilkevaporated or half and half
¼tspvanilla extract
¼tspalmond extract
Preparation
Preheat oven to 400 degrees F. In a mixing bowl, whisk together flour, baking powder and salt, set aside.
In a separate mixing bowl, using an electric hand mixer set on medium speed, blend together sugar, butter, and vegetable oil for about 30 seconds or until creamy.
Mix in eggs one at a time. Blend in vanilla and almond extract.
Using a rubber spatula, working in three separate batches, beginning and ending with flour mixture, fold and stir in ⅓ of the flour mixture until nearly combined followed by ½ of the milk.
Repeat the process once more then end by folding in the remaining ⅓ of the flour mixture just until nearly combined.
Add in rainbow sprinkles and gently fold into mixture.
Divide batter among 12 paper-lined muffin cupcakes, filling each nearly full (about ⅓ cup in each).
Bake in preheated oven for about 15 to 18 minutes or until toothpick inserted into center comes out clean.
Transfer muffins to a wire rack to cool.
Dip in glaze while still slightly warm and allow excess glaze to run off.
Turn upright and return to wire rack, sprinkle with rainbow sprinkles and allow glaze to set at room temperature. Store in an airtight container.
In a shallow bowl, whisk together all the glaze ingredients until well combined.
