One of our favorite places to pick up a treat is Sprinkles Cupcakes. We don't have one around our house, so we usually splurge when we are in town to see a Broadway show or while we are travelling.
They are always fresh and delicious. It's even more fun when they have a Cupcake ATM...such a unique way to pick up a cupcake.
After enjoying these cupcakes several times, I came across the Sprinkles Baking Book at the library. I wrote down the recipes for the basic vanilla and chocolate cupcakes and then proceeded to forget about them in my recipe binder!
These days, between Covid shutdowns and a partial empty nest, I've had some time on my hands. So I tried both recipes over the past few weeks and they are WINNERS! They are spongey, tender, and delicious. I think my favorite thing about the recipes is that they make a perfect dozen cupcakes. Just enough! Enjoy these recipes for chocolate and vanilla cupcakes.
Chocolate Cupcakes
1 cup flour
2/3 cup cocoa
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk (I used this to make my own)
1 teaspoon vanilla
10 Tablespoons unsalted butter (I used salted and decreased the salt a little)
2/3 cup sugar
1/3 cup brown sugar
2 eggs
Preheat oven to 350F.
Mix dry ingredients.
Mix buttermilk and vanilla.
Beat butter and sugars. Alternate adding flour mix and buttermilk mix.
Put in cupcake pan with papers. Bake for 18-20 minutes. Cool before icing. (12 cupcakes)
Vanilla Icing
1 cup butter
3 cups powdered sugar
5 teaspoons milk
1 teaspoon vanilla
Beat butter until creamy and fluffy. Add sugar and vanilla. Add milk little by little until you have the consistency you want.
Vanilla Cupcakes
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup milk
1 1/2 teaspoon vanilla
1/2 cup unsalted butter (I used salted and cut back salt just a little)
1 cup sugar
1 egg
2 egg whites
Preheat oven to 325F.
Whisk flour, baking powder, baking soda, and salt.
In separate bowl, stir together milk and vanilla.
Beat butter and sugar til light and fluffy. Add egg and egg whites; beat til creamy.
Alternate adding flour mixture and milk mixture.
Put in cupcake pan with papers. Bake for 18-20 minutes. Cool before icing. (12 cupcakes)
Chocolate Icing
I have two frosting recipes for you.
This one is from the Sprinkles cookbook and uses unsweetened chocolate baking squares.
1 1/2 sticks butter
2 1/2 cups powdered sugar
1/4 teaspoon vanilla
6 oz unsweetened chocolate, melted and cooled.
2 Tablespoons milk, if needed
Beat butter until creamy and fluffy. Add sugar, melted chocolate, and vanilla. Add milk (if needed) little by little until you have the consistency you want.
Chocolate Icing
This one is from the All Recipes website and uses cocoa.
6 Tablespoons cocoa
2 3/4 cups powdered sugar
6 Tablespoons butter
5 Tablespoons milk or evaporated milk
1 teaspoon vanilla
Sift together or whisk powdered sugar and cocoa.
Cream butter until creamy and fluffy. Gradually beat in sugar mixture alternating with milk.
Blend in vanilla. Beat until light and fluffy, adding more milk or sugar for consistency if needed.
I hope you will bake these cupcakes when you are in the mood for a dozen delicious treats!
Please pin one of the images above to save for later!
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