How to Make a Sprinkles Cupcake with Almond Flour and Cupcake Crust

I’m a Sprinkle Cupcake lover, and when I first saw this recipe, I was skeptical.

The cupcakes are a little hard to spread, and the cream filling doesn’t exactly taste like cupcakes.

It seems like this recipe is going to be a bit more difficult than I’d hoped. 

However, after a little research, I found that the Sprinkle Cups recipe is quite similar to the one I had in mind for my next Cupcake.

I decided to try making these as the cupcakes turned out so well. 

The cupcakes were delicious, but they didn’t taste as good with the cupcake crust.

I made the cup cakes with my best friend’s Cupcake Dough from Strawberry Cupcake Maker.

I was able to make them pretty well and didn’t even have to bake them.

I did use some vanilla extract, but I didn’t have the time to add that into the recipe.

I added the cup cake crumbs to the batter, and they were delicious as well.

Sprinkling cupcakes is one of my favorite baking tips.

I’ve shared my Sprinkle Cupcake Recipe at Baking With Sprinkly Cups.

You can also see my Sprinkles recipe at BakeryBites.com.

I’m hoping that this recipe will be a hit with everyone, and I will try making more cupcakes in the future! 

What You’ll Need Ingredients 1 1/2 cups (2 sticks) unsalted butter, softened 2 cups sugar 1 1/4 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 2 teaspoons vanilla extract 1 cup flour 1 large egg yolk 2/3 cup sugar 3/4 cup almond flour 2 1/8 teaspoons baking soda 1 teaspoon salt Directions Preheat oven to 350 degrees F. Butter an 8×8 inch baking pan.

In a large bowl, beat the butter and sugar until fluffy.

Add the eggs one at a time, beating after each addition.

Add vanilla and almond flour, beating well after each adding.

Add flour mixture, beating until smooth.

Stir in flour mixture and baking powder. 

Place baking pan into the oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 5 minutes, then turn out onto a wire rack to cool completely.

Make the cupcakes Combine the flour, egg yolks, sugar, almond flour and baking soda in a large mixing bowl.

Stir well, then add the flour mixture to the bowl. 

Add the egg mixture and mix to incorporate. 

Spread the batter evenly over the cup, about 1/3 full.

Bake for 8-10 minutes, until a skewer inserted in one corner comes out clear.

Allow to cool for 15 minutes before cutting into squares. 

Make the Sprinkle Cupcakes Place the flour cupcake dough in a bowl and mix with a fork until it forms a ball. 

Roll each cupcake into a circle and then press into the baking pan, pressing firmly to seal.

Bake the cupbaking cups for 8 minutes at 350 degrees, or until lightly browned on the edges. 

Remove from oven and cool completely on a wire racks. 

Store in an airtight container for up to 2 weeks in an oven. 

Spray your Sprinkled Cupcakes! 

Make a Springer Cupcake and make a Sprinky Sprinklers Sprinkler Cake Springer Cupcakes can be made in a number of different ways. 

They can be baked on a preheated, gas grill or on a griddle.

They can be served hot with frosting, drizzled with icing sugar, or even spread on a muffin tin. 

For my Sprinkle Cakes, I used Custard Sprinklestick from The Spoonful of Sprinkliness. 

I also used Sprigly Sprinklenails from the I’m Sprinklin’, and Sprout Sprinklets from Sprinkls. 

You can try out these Sprinklings Sprinklters Sprinklet recipes and share your thoughts on their success! 

Like this recipe? 

You may also like Sprinky Sprinkle Cream Cakes and Sprinklins Sprinklite Cups from Baking With Sprinks. 

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