I LOVE to bake. I can't cook to save my life...but baking, baking is something I can say I am actually good at. & Kaden loves to be in the kitchen with me, baking is a go-to rainy day activity in our home!
This time, we decided to be festive and make Valentines Day funfetti cupcakes! Because, who doesn't love sprinkles on sprinkles!?!? Especially when baking with a 3 year old.
This is a super easy, quick cake, that requires no mixer (just a 3 year old's hands--preferably clean), and then we added our favorite buttercream frosting, colored pink of course!
To add a little Valentines Day twist & kid-friendly vibe, we topped the cupcakes with Fruit Loop hearts. These toppers were to be Kaden's main focus--
until he decided it was more fun to munch on Fruit Loops & watch cartoons...typical 3 year old!
Here is the recipe for our festive cupcakes (or "pupcakes" as Kaden calls them).
Hope you guys enjoy them as much as we do :)
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
1/2 cup sprinkles, or to taste
Vanilla Buttercream Frosting
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
pinch salt, optional and to taste (helps offset the sweetness)
1 1/2 to 2 cups confectioners' sugar (I use 2 cups)
1/3 cup sprinkles, or to taste
- Preheat oven to 350F. Line cupcake pan with liners.
- Cupcakes - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
- Gently stir in the sprinkles, taking care not to overmix or they could bleed.
- Turn batter out into prepared pan and bake for about 30 minutes (start checking at 25 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Remove from pan and place them on a wire rack. While cupcakes cool, make the frosting.
- Vanilla Buttercream Frosting - To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners' sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
- Add desired amount of food coloring and continue mixing until completely mixed in
- Turn frosting out onto cooled cupcakes, smoothing it lightly with a spatula or offset knife.
- Evenly sprinkle the sprinkles on cupcakes. They will keep airtight at room temperature for up to 5 days (I'm comfortable storing frosted cakes at room temp, if you're not store in the fridge) or in the freezer for up to 6 months.
Modified from original recipe found on Averiecooks.com
Fruit Loop Cupcake Topper
- Fruit Loop Cereal
- Craft Pipe Cleaners
- Bend pipe cleaner into heart shape
- Have your little one thread the cereal onto the ends of the pipe cleaner
- Make sure there is about 1-2 inches left at the bottoms and twist the ends together. This prevents the cereal from slipping off and creates a pick so you can stick it into the cupcake
- Finally, top cupcakes with the finished hearts, and enjoy :)