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Vanilla Cupcake

4.5 based on 2 reviews

PREP: 15 MINUTES

COOK: 30 MINUTES

SERVINGS: 2 SERVINGS

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Ingredients

  • 2 1/ 2 cups all-purpose flour
  • 2 3/ 4 teaspoons baking powder
  • 1/ 2 teaspoon salt
  • 1 1/ 2 cups sugar
  • 3/ 4 cup butter, softened
  • 2 eggs plus 2 egg whites
  • 2 teaspoons vanilla
  • 1 cup milk
  • 2 tablespoons rainbow colored sprinkles
  • Buttercream Frosting
  • 1/2 cup (1 stick) butter, softened
  • 1 cup powdered sugar
  • 1/2 Tbsp vanilla
  • food coloring and sprinkles

Directions

Before starting, test to see if the pan will be stable on your oven rack.  If it tends to tip to one side, then place a small cookie sheet under it when baking.

Heat oven to 350 degrees F. Grease and flour pan (or spray with BAKING spray, the type that has flour in it already).  Set aside.

In a small bowl, stir together the flour, baking powder and salt; set aside.

In a large bowl, beat sugar and butter on medium-high speed until light and fluffy, 2-3 minutes.  Reduce the speed and add the eggs and egg whites one at a time, beating well after each addition.  Stir in vanilla.  Add the flour mixture along with the milk, beating just until combined, scraping the bowl often.  Beat on medium speed 1 minute; stir in rainbow sprinkles.  Fill each mold about ¾ full with batter, then tap the pan on countertop to release air bubbles.

Bake 30-35 minutes, until toothpick inserted comes out clean.  Cool 15 minutes in pan.  Invert pan onto cooling rack, remove pan and cool cakes completely.
Buttercream Frosting:

In a small bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute.  Add the powdered sugar and vanilla and continue beating until light and fluffy, 2 to 3 minutes more. If desired, stir in 1-2 drops of food coloring. Frost and decorate as desired.

*For chocolate frosting, add 1/4 cup cocoa powder and 1 tsp milk to recipe, omitting the food coloring.

Read Recipe Reviews

    I made this recipe twice – the first time I used superfine sugar which resulted in a sweeter cake that didn’t need frosting. It was perfect for a 6-cup bundt pan, no glaze or extra decor needed! Then I made it in the cupcake pan with regular granulated sugar and it worked well, but took a little longer to bake. The frosting recipe is a bit sparse – would recommend making an extra 50%.

    Cake came out so tasty I will make again and I want to try using regular round pans instead of the cupcake.

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