Today I am celebrating my friend, Christina, and her new cookbook, Sweet & Simple! I’ve “known” Christina for many, many years but we have never actually met in real life if you can believe that. I’m hoping she comes my way on her current book tour so I can finally give her a big hug (hint hint, Christina — come stay with us!).
Anyway, I LOVE her blog and have all her books. As much as I love making big batches of baked goods, sometimes it’s nice to scale it down a bit and make a recipe that only makes a few as opposed to two dozen. Better for the waistline, too, right? 😉
Today I am featuring Christina’s homemade sprinkles cupcakes! These are SO GOOD, Y’ALL. We all thought so – even our babysitter who I shared them with. This recipe makes only six cupcakes, which was the absolute perfect amount for us. I don’t know about you guys, but there’s just something about rainbow sprinkles that instantly puts me in a good mood. These did not disappoint. I am so excited to share the recipe with you guys today!
The cupcakes were light and perfect…and the buttercream was fluffy and delicious. It’s been forever since I have baked cupcakes with good old fashioned buttercream. It’s so good. I added the tiniest of pinches of flaky sea salt to the frosting because we love that sweet/salty thang. YUM.
In case you’re wondering, in addition to small batch cupcakes, Christina’s book also has chapters dedicated to scaled down versions of cookies, quickbreads, cakes (mini cakes! so cute!), brownies & bars and tiny little desserts in jars. I know we’re going to get a lot of good use out of this because it’s perfect for baking with kids when you just want to whip up something quick and simple.
- 4 tbsp unsalted butter melted
- 1/2 cup sugar + 1 tbsp
- 1 large egg white
- 1 tsp vanilla
- 2/3 cup all purpose flour
- 3/4 tsp baking powder
- 1/8 tsp sea salt
- 3 tbsp whole milk
- 1/8 tsp baking soda
- 2 tbsp colorful sprinkles
- 4 tbsp unsalted butter room temperature
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1 tbsp sprinkles
Preheat the oven to 350 degrees. Line a muffin pan with six liners.
Melt the butter and stir the sugar very well.
Next, stir in the egg white and vanilla. Stir until very well mixed.
Sprinkle the flour, baking powder, baking soda and salt evenly over the mixture.
Stir to combine while slowly adding the milk.
Finally, stir in the sprinkles.
Divide the batter among the cupcake liners and bake for 15-17 minutes, until the tops of the cupcakes are set and spring back when lightly touched.
Let the cupcakes cool completely, leaving them in the muffin pan.
While the cupcakes are cooling, make the frosting. Beat together the butter and powdered sugar. Only add the milk if the frosting needs help coming together into a light, fluffy mixture. Stir in the sprinkles right before frosting the cupcakes and serving them.