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–+ servings
colorful sweet fried treats

Carnival Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 electric mixer or stand mixer
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 piping bag
  • 1 large star piping tip

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/4 cup rainbow sprinkles jimmies style
  • 1 cup unsalted butter for frosting; softened
  • 3 cup powdered sugar sifted for frosting
  • 2 tablespoon heavy cream or milk for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting
  • 1/4 cup rainbow sprinkles for topping

Instructions
 

  • Line the muffin pan with paper cupcake liners and preheat the oven to 350°F (175°C).
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
  • Pour in the milk and mix on low until incorporated, then add the remaining dry ingredients and mix just until no dry streaks remain.
  • Gently fold in the 1/4 cup rainbow sprinkles with a rubber spatula, being careful not to overmix.
  • Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely, about 25 minutes, before frosting.
  • While the cupcakes cool, beat 1 cup softened butter in a large mixing bowl until creamy and smooth, about 2 minutes.
  • Gradually add the powdered sugar, 1 cup at a time, mixing on low after each addition until incorporated.
  • Add the heavy cream or milk, vanilla extract, and pinch of salt, then beat on medium-high speed for 2 to 3 minutes until light and fluffy.
  • Adjust the frosting consistency by adding a little more powdered sugar if too soft or a splash more cream if too thick.
  • Fit a piping bag with a large star tip and fill it with the prepared frosting.
  • Pipe generous swirls of frosting onto each cooled cupcake.
  • Immediately sprinkle the frosted cupcakes with the remaining rainbow sprinkles so they stick to the frosting.

Notes

For best results, use room temperature ingredients so the batter blends smoothly and the cupcakes rise evenly, and avoid overmixing once the flour is added to keep the crumb tender. If your kitchen is warm, chill the frosted cupcakes for 10 to 15 minutes to help the buttercream set before serving, and store leftovers in an airtight container at cool room temperature for up to two days or in the refrigerator for longer keeping, bringing them back to room temperature before eating for the best texture and flavor.
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