Cupcakes/ Recipes

Homemade Sprinkles Cupcakes

 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? πŸ˜‰ 

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.

Homemade Sprinkles Cupcakes
Servings: 6 cupcakes
  • 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
  1. Preheat the oven to 350 degrees. Line a muffin pan with six liners.

  2. Melt the butter and stir the sugar very well.

  3. Next, stir in the egg white and vanilla. Stir until very well mixed.

  4. Sprinkle the flour, baking powder, baking soda and salt evenly over the mixture.

  5. Stir to combine while slowly adding the milk.

  6. Finally, stir in the sprinkles.

  7. 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.

  8. Let the cupcakes cool completely, leaving them in the muffin pan.

  9. 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.

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  • Christina @
    March 21, 2017 at 7:18 am

    I love that she has recipes for smaller batches! I used to bake all of the time in college, when there were always people to give the baked goods to, but I don’t bake much anymore because my husband and I don’t really need to eat a whole batch of cookies every week πŸ™‚ Obviously I could just halve the recipes, but I admit I’ve screwed that up MULTIPLE times since having a baby…whoops. These look great and super bright and festive for Spring!

  • Erica
    March 21, 2017 at 7:46 am

    Love this! I just made a homemade funfetti layer cake for a party, and while that was pretty much the opposite of a scaled-down recipe, it reignited my nostalgic love for funfetti cake and vanilla buttercream. Forgot how good that stuff is. Yum!

  • Rachel {the avid appetite}
    March 21, 2017 at 11:24 am

    I love that this recipe makes 6 cupcakes, the perfect amount for a special treat at home with a small family. I usually end up eating the entire batch of whatever we bake, so this would be perfect πŸ™‚

  • Ashley
    March 21, 2017 at 3:55 pm

    This looks so good! How much baking soda is needed? I didn’t see it on the list of ingredients but it was mentioned in the directions. Can’t wait to make these!!

    • jenna
      March 22, 2017 at 9:39 am

      I am so sorry! It’s 1/8th tsp

  • Annie
    March 22, 2017 at 6:43 am

    I won a copy of this cookbook and I’m loving it! My husband doesn’t love sweets (I have no idea what is wrong with him) so I can make a lot of her recipes without worrying that I’ll binge on the entire cake!

  • DessertForTwo
    March 22, 2017 at 3:12 pm

    Yay!!! I’m so glad you made them! Thanks for the sweet review, babe! I can’t wait to meet you and huge your neck soon! πŸ™‚ <3

  • Natalie
    April 15, 2017 at 9:25 pm

    I made these cupcakes. I don’t know what I did wrong, but they never cooked properly. They spread all over the cupcake pan, the sprinkles melted into the batter. What a bummer and they looked so cute in the photo.

  • Heart & Head ResetΒ  - The Real Life RD|NYC Dietitian Nutritionist
    July 27, 2017 at 6:50 pm

    […] baking to me is therapeutic and sometimes…you just need a cupcake. And that’s okay […]

  • April Knight
    October 31, 2019 at 8:32 am

    Yammy!! I want !)
    I like this recipe – Blueberry Mug Cake
    Vegan Healthy cake))