Ingredients
Scale
- 1 1/4 cups (163g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, divided
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 1 1/2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp (150ml) milk
- 1/4 cup sprinkles (jimmies recommended)
- For Vanilla Buttercream Frosting:
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 tsp vanilla extract
- 2–4 tbsp water or heavy cream
- Pinch or two salt
- Sprinkles for decorating
Instructions
- Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
- Combine flour, baking powder, and salt; set aside.
- Separate egg whites and yolks; set whites aside.
- Cream butter, sugar, oil, and vanilla until light and fluffy (~3 minutes).
- Add egg yolks one at a time, mixing after each. Scrape sides as needed.
- Add 1/3 dry ingredients, then half milk; repeat until fully incorporated. Do not overmix.
- Whip egg whites to soft peaks; fold half into batter, then fold in remaining whites and sprinkles.
- Fill liners 3/4 full and bake 15-18 minutes. Cool on a rack.
- For frosting: beat butter until smooth, add half sugar, then vanilla and 1-2 tbsp water/cream, mix. Add remaining sugar, adjust consistency, and salt to taste. Pipe frosting and add sprinkles.
Notes
- Try substituting 1/2 tsp vanilla extract for unique cake flavor.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian