Valentine Sprinkle Cupcakes

It’s almost Valentine’s Day! I know there are a lot of differing attitudes surrounding this holiday, but really, I don’t care…I LOVE IT.

While we should share our love on the daily, it’s not a bad idea to spread a little extra love and appreciation on this day, Cupid’s Birthday (probably). Plus, I get to bust out all the pink and red and glitter and SPRINKLES! These mini cupcakes are an unapologetic celebration of all things sweet and saccharine that is Valentine’s Day. So, share a cupcake, give a Valentine, make a date with your love or your very best pals. Basically, just let your favorites know their your fave in the form of butter and sugar and sprinkles.

PS, can we talk about how Funfetti is NOT Rainbow Party Chip? Personally, I prefer the latter but don’t really know what those little rainbow chips are, cause they are definitely not sprinkles. Have you made this distinction? If so, discuss. [recipe]

Sprinkle Cupcakes

Adapted from this recipe.

Makes about 48 mini cupcakes.

1 stick (4 ounces) softened, unsalted butter

1 1/4 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup milk

5 tablespoons sprinkles

Preheat the oven to 350˚F. Line 2 mini muffin tins with paper liners.

In the bowl of a mixer (or in a mixing bowl with a hand mixer), beat the butter until creamy. Add the flour, baking powder, salt, and sugar. Mix on medium speed for 1-2 minutes until the mixture resembles a crumble topping. Add in the eggs and beat for 2 minutes until the mixture becomes light and fluffy. Gradually add in the milk and vanilla until just combined. Fold in the sprinkles. Using a small cookie scoop or spoons, fill each mini cupcake cup about 3/4 full. Bake in the preheated oven, one pan at a time, for about 15 minutes or until the cupcake tops spring back to the touch. Cool on a rack completely before frosting.

Whipped Buttercream

Adapted from this recipe.

1 cup sugar

1/4 cup flour

1 cup milk

pinch of salt

2 teaspoons vanilla

1 cup softened, unsalted butter

sprinkles for decoration

In a saucepan whisk together the sugar and flour, whisk in the milk until smooth, add the salt. Heat the mixture over medium-high heat, whisking constantly until the mixture thickens and coats the back of a spoon. Remove from heat and allow to cool completely.

Once cooled, beat the butter in a mixer (or using a hand mixer and mixing bowl) until creamy. Add the cooled flour mixture and vanilla. Beat until a smooth frosting forms (the mixture may look greasy or curdled at some point, just keep whipping it!). Spread or pipe onto baked and cooled cupcakes and decorate with additional sprinkles. [/recipe]