Updated: Jan 24
Two 1/4 cups yogurt
2 sticks of butter, room temperature
1/2 cup soy or almond milk
2-cups unbleached all purpose flour
1-tablespoon vanilla extract
3-tablespoons canola oil
1 teaspoon baking soda
rainbow sprinkles (recommended was 3 tablespoons, but I added until it was my preference of colorful!)
Cake Batter Frosting
1/2 cup unsalted butter, softened
1 cup yellow cake mix, I used Duncan Hines Vanilla Cake Batter
1 cup confectioner's sugar
2 tsp vanilla extract
3 tbs heavy cream
Preheat oven to 350 degrees and line a cupcake tin with paper liners. Set aside.
In a medium-sized bowl, whisk flour, sugar, baking powder and salt. Set aside.
In a separate bowl, cream butter, yogurt, and sugar until light and fluffy. Add vanilla and beat until completely incorporated. Slowly add dry ingredients and beat until just combined.
Fold in sprinkles by hand with a rubber spatula. Fill cupcake liners no higher than 2/3 full or they may overflow.
Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in pan for 10-15 minutes before transferring to a wire rack to finish cooling completely before frosting.
While cupcakes are cooling, prepare frosting. In a large bowl, beat butter until smooth with no lumps. Add cake mix confectioner's sugar and vanilla and beat until combined.
Beat heavy cream one tablespoon at a time until the texture you desire is achieved, about 3 minutes until the frosting is nice and fluffy.
Once cupcakes are completely cool, go ahead and frost them.