Ingredients
1½cupsall-purpose flour,spoon & leveled
1½tspbaking powder
¼tspsalt
2largeeggs
⅔cupgranulated sugar
¾cupunsalted butter,(1.5 sticks) melted
2tsppure vanilla extract
½cupmilk
½cupsprinkles
1cupunsalted butter,(2 sticks) softened to room temperature
3½cupsconfectioners’ sugar
½cupunsweetened natural cocoa powder
½tspsalt
2tsppure vanilla extract
3tbsphalf-and-half,or milk or heavy cream, I used fat free half + half
Preparation
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In another medium bowl, beat the eggs and sugar until light and foamy, about 2 minutes.
While beating, slowly pour in the butter and then the vanilla.
While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix.
Gently fold in 1/2 cup sprinkles.
Divide the batter evenly in the prepared cupcake liners.
Bake for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
Allow cupcakes to cool completely before frosting.
Sift 3 cups confectioners’ sugar & cocoa powder into a medium bowl. Set aside.
On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment.
Turn speed to LOW and slowly pour in the dry ingredients.
Be careful so that the dry ingredients do not blow everywhere! Mix until sugar/cocoa are absorbed by the butter.
Turn up mixer to medium speed and add the vanilla and salt.
Slowly add in the half + half milk and beat for about 2 minutes or until the frosting reaches a desired thickness.
Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.
