Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 1.5 tsp (7g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1 large egg (50g)
  • 0.5 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 0.5 cup (115g) unsalted butter, chilled and cubed
  • 2 oz (56g) cream cheese, cold
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1.5 tbsp (22.5ml) heavy cream
  • 1 cup (150g) rainbow nonpareil sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C) and grease your mini cupcake tin.
  2. Cream the butter and sugar until pale and fluffy, then beat in the egg and vanilla.
  3. Whisk dry ingredients together, then alternate adding them to the butter mixture with the milk.
  4. Fill cups 3/4 full and bake for 12-15 minutes until a toothpick comes out clean.
  5. Cool the mini cakes completely, then refrigerate for at least 1 hour before frosting.
  6. Beat the chilled butter and cold cream cheese together until smooth.
  7. Gradually add powdered sugar on low speed, then increase speed to medium-high and beat for 3 minutes until the mixture holds a stiff peak.
  8. Stir in vanilla and heavy cream until the consistency is pipeable but firm.
  9. Pipe a generous, rounded mound of frosting onto the top of each chilled mini cake.
  10. Immediately dip the frosted top of each cake into a shallow bowl of rainbow nonpareil sprinkles to create a crisp cap.