Super cute little cakes for a Birthday party!
30 - 45Min
1 dozen
1 x 8" round cake
10-12
Vegetarian
Preheat the oven to 350F/180C and prepare a lined 12-cup muffin tin.
In a large bowl, mix together the Dainty Gluten-Free Vanilla Cupcake Mix, eggs, milk, and oil. Stir to combine. Fold in 4 tbsp of the sprinkles into the batter.
Portion ¼ of the batter into each of your 12 cup muffin cups . (Alternately, line an 8inch round cake pan with parchment and pour in the batter.) Cook according to package instructions and allow to cool completely.
Meanwhile, in a large mixing bowl, combine the butter and cream cheese, and using a handheld mixer, mix until creamy and combined, about 2 minutes. Add in the icing sugar, vanilla, and salt and continue to mix until smooth and fluffy. If the icing is too thick, add 1-2 tbsp milk.
Place the icing into a large plastic bag, like a zip-lock, and snip a bottom corner off with scissors. Pipe the icing evenly on top of the cupcakes and sprinkle the remaining sprinkles on top. OR sprinkle the optional Funfetti Crumble over top. Recipe following.
OPTIONAL FUNFETTI CRUMBLE:
Preheat oven to 325F/165C
Place all ingredients in a bowl, and using your hands, press everything together until it forms a sticky crumble.
Line a baking sheet with parchment paper and spread out the crumble mixture.
Bake in the oven for 15-20 minutes, or until the mixture becomes lightly golden and the middle is set.
Remove and allow to cool completely before using.
