These rainbow sprinkled cupcakes are sure to bring a smile to your face!
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: cupcake
Servings: 12
Equipment
Oven
Muffin tin
Ingredients
For the cupcakes
3cupsall-purpose flour
1¾cupsgranulated sugar
1½teaspoonsbaking powder
3/4teaspoonssalt
4eggs
2tablespoonscannabis coconut oilmelted
10tablespoonscoconut oilmelted
1cupmilk or milk alternative
1tablespoonvanilla extract
1/2cuprainbow sprinkles
For the frosting
1cupunsalted buttersoftened
4cupspowdered sugar
1teaspoonvanilla extract
pinchsalt
1 to 2tablespoonsheavy cream or milk
Instructions
For the cupcakes
Preheat oven to 350°F and line 2 standard muffin pans with paper liners. Set out butter for the frosting to let it come to room temperature.
Whisk the flour, sugar, baking powder, and salt together in a large bowl until there are no more lumps and set aside.
In a separate mixing bowl, add the eggs, coconut oils, milk, and vanilla extract and mix with an electric hand mixer on medium speed until smooth. Gently fold in the sprinkles by hand being sure not to overmix because the sprinkles will bleed into the batter.
Fill each paper liner 2/3 full and bake 15 to 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
For the frosting
Beat the butter using a hand mixer or an electric mixer with a paddle attachment on medium speed until fluffy and smooth. The color should be visibly lighter.
Gradually add in the sugar and mix until combined.
Add the vanilla and salt and whip until creamy. If the frosting is too stiff, add milk 1 tablespoon at a time until you reach your desired consistency.
Video
Notes
Jimmies are the best type of sprinkles for this recipe! They're the long, thin sprinkles and are sometimes called "decorettes." I topped my cupcakes with sprinkles, but you can also fold them into the frosting for even more unicorn love.