Description
These party perfect cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!
Ingredients
Cupcakes:
- 1 Â and 1/2 cups all-purpose flour
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 and 1/2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup milk
- 1/4 cup sprinkles
Frosting:
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 cup milk
- 1 (8 ounce) container whipped topping (such as Cool Whip)
- 1/2 cup sprinkles, for decorating
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, pudding mix and baking powder. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternate adding the flour mixture with the milk, beginning and ending with the flour mixture. Try not to over mix. Gently fold in 1/4 cup sprinkles. Divide batter evenly among prepared cupcakes liners.
- Bake for 25 minutes or until a toothpick inserted in the cupcakes comes out clean. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
- To make the frosting, whisk the pudding mix and milk in a large bowl until well combined. Let pudding mix set for a few minutes before folding in the whipped topping.
- Once cupcakes are completely cooled, top with a big scoop of frosting and sprinkle generously with the remaining 1/2 cup sprinkles.
Notes
Store cupcakes in the refrigerator in an airtight container for up to 3-5 days. Allow to sit at room temperature for 10 minutes before serving.