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Candy Shop Cupcakes

For the frosting, feel free to use store-bought or make your own. This recipe makes 12 cupcakes.
Course: Dessert
Servings: 12
Author: Hip Foodie Mom

Ingredients

FOR THE CUPCAKES:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, softened
  • 1/2 tablespoon vanilla extract
  • 2 large eggs at room temperature
  • 1/2 cup whole milk
  • ¼ cup Sprinkles any kind

FOR THE FROSTING:

  • 2⅓ cups confectioners’ sugar sifted
  • 6½ tablespoons unsalted butter at room temperature
  • ⅓ cup unsweetened cocoa powder sifted
  • 2 tablespoons whole milk

FOR THE DECORATIONS/TOPPINGS:

  • gummy candy of any kind
  • pink sugar crystals or sprinkles

Instructions

FOR THE CAKE:

  • Preheat oven to 350 degrees (F). Line your cupcake tin with cupcakes holders and set aside.
  • Mix all of the dry ingredients together in a large bowl. Add the softened butter and vanilla, mix until the batter resembles course sand. Add the eggs, one at a time, beating well with each new addition. Add the milk, and mix well. Lastly, pour in the sprinkles and mix by hand, gently.
  • Spoon the cake batter into the cupcake liners (filling about ½ way each) and bake for about 18-20 minutes or until a toothpick comes out clean. Let cool completely, and then frost.

FOR THE FROSTING:

  • Beat the confectioners’ sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
  • Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 5 minutes).
  • Frost your cooled cupcakes when ready to serve.

FOR THE DECORATIONS:

  • Place gummy candy on top and sprinkle on the sugar crystals or sprinkles. Just have fun and enjoy!