Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 0.5 cup whole milk, room temperature
  • 2 tbsp vegetable oil
  • 1 tsp pure vanilla extract
  • 0.33 cup rainbow confetti sprinkles
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 1 pinch salt
  • 1 cup rainbow nonpareil sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Grease 8 ramekins with butter or line them with parchment discs.
  2. In a large bowl, beat the softened butter and sugar together until the mixture looks pale and fluffy (about 3 minutes).
  3. Add the egg, vegetable oil, and vanilla extract. Beat on medium speed until fully combined.
  4. Slowly stir in the flour, baking powder, and salt, alternating with the milk. Mix until just combined to avoid a tough cake.
  5. Gently fold in the confetti sprinkles using a spatula.
  6. Divide the batter evenly among the 8 ramekins, filling them about 3/4 of the way full.
  7. Bake in the center rack of the oven for 25–35 minutes, or until a toothpick inserted into the center comes out clean.