Sometimes you just need to bake some cupcakes!
I found this fun recipe online to bake for my Sunday School kids and it is still a favorite of theirs. It is better than adding some sprinkles to a regular white cake recipe and baking them as cupcakes. This batter has a really good vanilla flavor. There is also a separate cake recipe which differs a little so this recipe is better to be used specifically for cupcakes. The recipe uses a chocolate frosting but I prefer to use a standard vanilla buttercream frosting instead.
1 and 1/2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2/3 cup sugar
3/4 cup (1.5 sticks) unsalted butter, melted
2 tsp vanilla extract
1/2 cup milk
1/2 cup sprinkles
For the cupcakes: Preheat the oven to 350F. Line the muffin tin with cupcake liners. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla. While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.
Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes (I watch them and cook for about 19 minutes) until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool completely before frosting.
Vanilla Buttercream Frosting (taken from Betty Crocker site)
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.