“It’s My Party” Cupcakes!Each cupcake is adorned with a generous swirl of rich chocolate frosting, topped with a colorful sprinkle of confetti-like decorations. The cupcakes are neatly arranged on a table, suggesting a festive or celebratory occasion

Celebrate in style with “It’s My Party” Cupcakes! Fluffy vanilla cupcakes filled with rainbow sprinkles, topped with rich chocolate frosting and more sprinkles. Perfect for any festive occasion!

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FAQs:🎉🧁

Q: Can I use any type of sprinkles? A: Yes, you can use any type of rainbow sprinkles, but nonpareils tend to bleed color more than jimmies or quins.

Q: How do I store these cupcakes? A: Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving.

Q: Can I make the frosting ahead of time? A: Yes, you can prepare the chocolate frosting up to 2 days in advance and store it in the refrigerator. Bring it to room temperature and re-whip before using.

Each cupcake is adorned with a generous swirl of rich chocolate frosting, topped with a colorful sprinkle of confetti-like decorations. The cupcakes are neatly arranged on a table, suggesting a festive or celebratory occasion

It’s My Party Cupcakes

These "It’s My Party" Cupcakes are a festive treat featuring fluffy vanilla cupcakes packed with rainbow sprinkles, topped with decadent chocolate frosting, and adorned with more rainbow sprinkles. Perfect for celebrations and parties!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the Cupcakes:

  • 1 1/4 cups 160g all-purpose flour
  • 1 cup 200g granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup 115g unsalted butter, softened
  • 2 large eggs
  • 1/2 cup 120ml whole milk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup 80g rainbow sprinkles

For the Chocolate Frosting:

  • 1 cup 230g unsalted butter, softened
  • 3 1/2 cups 440g powdered sugar, sifted
  • 1/2 cup 45g unsweetened cocoa powder
  • 1/2 cup 120ml heavy cream
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

Cupcakes:

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the rainbow sprinkles, being careful not to overmix, as the sprinkles may bleed their colors.
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Frosting:

  • In a large bowl, beat the butter until creamy, about 1-2 minutes.
  • Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
  • Add the heavy cream, vanilla extract, and salt, and beat on high speed until the frosting is light and fluffy, about 3-4 minutes.
  • Adjust the consistency with more powdered sugar if the frosting is too thin, or with more cream if it’s too thick.

Assembly:

  • Once the cupcakes are completely cooled, frost them with the chocolate frosting using a piping bag or a spatula.
  • Decorate the frosted cupcakes with additional rainbow sprinkles.
Keyword chocolate frosting, party cupcakes, sprinkles cupcakes

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