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Best Rainbow Sprinkle Cupcakes: Easy Nut-Free Birthday Recipe

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These nut-free rainbow sprinkle cupcakes are soft, buttery, and covered in sprinkles. Perfect for school birthday parties, they are easy to make and safe for classmates with allergies.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (80g) rainbow sprinkles (jimmies), plus extra for topping
  • 3 cups (360g) powdered sugar, sifted
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3–4 tablespoons (45-60ml) heavy cream
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and sugar on medium speed for 3-4 minutes until light and fluffy.
  4. With mixer on low, drizzle in oil. Add eggs one at a time, beating well after each. Add vanilla extract.
  5. Add half the dry ingredients to the butter mixture and mix on low until just combined. Pour in buttermilk and mix. Add remaining dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in ½ cup rainbow sprinkles with a rubber spatula, folding only 4-5 times.
  7. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting: Beat 1 cup softened butter on medium speed for 2 minutes until pale and creamy. Gradually add sifted powdered sugar, 1 cup at a time, beating on low. Add 3 tablespoons heavy cream and 1 teaspoon vanilla. Beat on medium-high for 3-4 minutes until light and fluffy. Add more cream if needed.
  10. Fit a piping bag with a star tip (Wilton 1M). Pipe frosting onto cooled cupcakes. Top with additional sprinkles.

Notes

Use jimmies (long cylinder-shaped sprinkles) to prevent color bleeding. Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter. For best results, make cupcakes a day ahead and frost the morning of serving.

Nutrition

Keywords: rainbow sprinkle cupcakes, nut-free birthday cupcakes, easy vanilla cupcakes, school birthday treat, sprinkle cupcakes

Find it online: https://emmastirs.com/best-rainbow-sprinkle-cupcakes-easy-nut-free-birthday-recipe/