Sprinkles Copycat Vanilla Cupcakes for a Party Tray

Set out unsalted butter room temperature, granulated sugar, and eggs room temperature before you start Sprinkles Copycat Vanilla Cupcakes for a Party Tray. The batch is written for 24 people.

Count on 45 minutes of prep, 15 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• ¾ cup unsalted butter room temperature
• 1 ½ cups granulated sugar
• 3 large eggs room temperature
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract
• 1 ¼ cups sour cream room temperature
• 2 ½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

For the Frosting

• 1 cup butter softened
• 3 ½ cups confectioner sugar sifted
• 1 teaspoon cream
• 2 teaspoons pure vanilla extract
• 1 ½ teaspoons vanilla bean paste
• ⅛ teaspoon salt

How the cooking goes

For the cupcakes

1. Heat the oven to 350°. Line 2 muffin tins with 24 cupcake liners.
2. Sieve flour, baking powder, baking soda and salt together in a medium mixing bowl and keep it to one side.
3. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time, beating to combine after each addition.
4. Put vanilla, sour cream and almond extract, beating until the mix just comes together.
5. Reduced the mixer speed to low and stir in the flour in several additions. Remove the bowl from the mixer and stir the last bit of flour in with a spatula until the mix just comes together. Do not over mix.
6. Portion batter into cupcake liners and bake in preheated oven for 14-18 minutes or until a cake tester inserted into the center comes out with a few clinging crumbs.
7. Allow to cool until it is no longer warm before icing.

For the Frosting

1. In the bowl of a electric mixer fitted with the paddle attachment, cream butter, sugar and salt on medium-high speed until the mix looks even, then add cream, vanilla extract and vanilla paste and continue to beat until light and fluffy.
2. You can either smooth the frosting on the cooled cupcakes with a small offset spatula à la Sprinkles, or you can just pipe it on. Personally you find piping easier!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cupcakes, open Sweet Potato Casserole Cupcakes with a Tall Crown and Red Velvet Cupcake with a Tall Crown.