The simple icing sugar glaze adds a sweet and glossy finish to the cupcakes, while the vibrant hundreds and thousands sprinkles provide a colourful and playful touch. Together, they create irresistible treats that are as delightful to look at as they are to eat.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
1/2 cup unsalted butter, 3/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
1/2 cup milk
Divide the cupcake batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the white icing. Gradually add 2 tablespoons of milk or water to the sifted icing sugar. Start with 2 tablespoons and mix well. Add the vanilla extract and stir to combine. Add more liquid as needed to reach your desired consistency. If the icing is too thick, add more water, a teaspoon at a time, until desired consistency is reached.
Once the cupcakes have cooled completely, use a piping bag or offset spatula to frost each cupcake with the prepared white icing.
Immediately after icing each cupcake, sprinkle hundreds and thousands sprinkles generously over the top of the icing, ensuring they stick to the surface.
Hundreds and Thousands sprinkles
Once decorated, serve the cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days.