I recently threw a Holiday themed party and made these delicious Sprinkles cupcakes. Sprinkles cupcakes are very popular here in Southern California. Many people wait in long lines, sometimes an hour long, just to get these very dense, moist cupcakes. I made three batches of this recipe, however I only made two batches of the icing. I didn’t feel the need to pile on the icing like they do at Sprinkles….as it is a very sweet, dense and creamy frosting. I then topped off the cupcakes with 3 M&M’s and a couple mint leaves to resemble holly berries.
Sprinkles Vanilla-Peppermint Cupcakes via Oprah (Makes 1 dozen cupcakes)
- Vanilla-Peppermint Cupcake:
- 1 1/2 cups all-purpose flour, sifted
- 1 tsp. baking powder
- 1/4 tsp. coarse salt
- 1/2 cup whole milk, room temperature
- 1 tsp. pure vanilla extract
- 1 tsp. peppermint extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg , room temperature
- 2 large egg whites, room temperature
1. Preheat oven to 350°.
2. Line muffin tin with cupcake liners; set aside.
3. In a medium bowl, mix flour, baking powder and salt; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high, until light and fluffy.
5. Gradually add sugar and beat until well combined and fluffy.
6. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
7. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk vanilla, and peppermint extract. Slowly add remaining flour mixture. Make sure everything is well blended.
8. Pour batter into paper cups.
9. Bake for about 22 to 25 minutes.
Let cool completely before frosting.
- 1 cup (2 sticks) unsalted butter , firm but not cold
- 1/8 tsp. salt
- 3 1/2 cups confectioners’ sugar , sifted
- 1/2 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 1/2 tsp. milk
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.
2. Reduce the speed to low, and gradually add the confectioners’ sugar. Beat until well incorporated.
3. Add the extracts and milk and beat until smooth and creamy. Do not over mix or the frosting will incorporate too much air; it should be creamy and dense like ice cream. If consistency is too hard; add a tablespoon of milk, one tablespoon at a time until desired consistency is achieved.