Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 0.5 cup whole milk, room temperature
  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.33 cup rainbow sprinkles
  • 1 cup unsalted butter, softened
  • 2 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1.5 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a standard 12-slot muffin tin with paper liners.
  2. Cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients and the milk to the butter mixture, alternating between the two, until just combined.
  6. Gently fold in the rainbow sprinkles using a spatula until evenly distributed.
  7. Fill cupcake liners about 2/3 full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. To make the frosting, beat together the butter and cream cheese until velvety.
  9. Gradually add powdered sugar one cup at a time on low speed, then increase speed and add heavy cream and vanilla.
  10. Whip the frosting for 2-3 minutes until light, airy, and holds a stiff peak, then pipe onto cooled cupcakes.