Description
These Red Heart Sprinkle Cupcakes are moist, fluffy, and perfectly sweet, topped with a smooth vanilla buttercream frosting and festive red heart sprinkles. Ideal for celebrations or a delightful treat, these cupcakes combine classic vanilla flavors with a touch of red food coloring for a charming appearance.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup whole milk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream (or milk)
- 1 tsp pure vanilla extract
- Pinch of salt
- Red heart sprinkles for topping
Instructions
- Prep your tools: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add wet ingredients: Add the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Add a small amount of red food coloring to achieve a pinkish-red hue, then mix in the pure vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients alternated with the whole milk into the wet mixture, mixing just until combined to avoid overmixing and ensure tender cupcakes.
- Fill and bake: Use an ice cream scoop to evenly fill the cupcake liners about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan before frosting.
- Make the frosting: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, followed by 2-3 tablespoons of heavy cream or milk, vanilla extract, and a pinch of salt, then whip the frosting until fluffy and spreadable.
- Frost and decorate: Spread or pipe the vanilla buttercream frosting over the cooled cupcakes. Finish by topping each cupcake generously with red heart sprinkles for a festive look.
Notes
- To store, keep leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Unfrosted cupcakes can be frozen for up to 3 months; thaw completely before frosting.
- Adjust the amount of red food coloring to reach your desired shade, but use sparingly to avoid a bitter taste.
- For a lighter frosting, substitute heavy cream with milk as needed.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
