Since today is my birthday, I thought it would be a perfect time to share this Sprinkles Copycat Cupcake recipe that tastes just like the real thing! Probably my favorite cupcake ever is a Sprinkles cupcake so I always try to use their mixes or make my own when the occasion calls for cake. It's kind of a funny thing getting older cause birthdays don't seem as exciting as when you are little, but I love celebrating others birthdays and making a big deal because it's always a good reason to party! Now that I'm 28 and closer to the end of my twenties than the start, I feel like I've learned a lot of things. The first half of my twenties was all about me - deciding my college path and making new friends, picking a major and graduating, then diving into my career and working hard, dating, traveling, and trying to make myself into the person I wanted to be and then falling in love and getting married. The second half has been all about caring for others needs before my own like my husband and making a life together away from everyone and everything we knew, then starting a family and becoming a mom to our little girl and serving her everyday and learning the greatest happiness in life. I'm excited for this next year and to expand my heart even more to our baby boy on the way and to keep making memories with our little family. My life is not perfect by any means, but it's pretty darn great and I love the people I have surrounding me. So make up some of these vanilla cupcakes today and think of me, and know that I'm so happy you stopped by:)

SPRINKLES COPYCAT VANILLA CUPCAKES

makes 24 cupcakes

| INGREDIENTS |

3/4 cup unsalted butter, room temperature

1 1/2 cups granulated sugar

3 large eggs, room temperature

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

1 1/4 cups sour cream, room temperature

2 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

| FROSTING |

1 cup butter, softened

3 1/2 cups confectioner sugar, sifted

1 teaspoon cream

2 teaspoons pure vanilla extract

1 1/2 teaspoons vanilla bean paste

1/8 teaspoon salt

| DIRECTIONS |

FOR THE CUPCAKES:

1 | Preheat the oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners.

2 | Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.

3 | Cream butter and sugar in the bowl of an electric mixer with the paddle attachment until light and fluffy. Add the eggs one at a time, beating to combine after each addition.

4 | Add vanilla, sour cream and almond extract, beating until just combined.

5 | Reduce the mixer speed to low and stir in the flour in several additions. Remove the bowl from the mixer and stir the last bit of flour in with a spatula until just combined. Do not over mix.

6 | Scoop the batter into cupcake liners and bake in preheated oven for 14-18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.

7 | Allow to cool completely before icing.

FOR THE FROSTING:

8 | In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and salt on medium-high speed until combined, then add cream, vanilla extract and vanilla paste and continue to beat until light and fluffy.

9 | You can either smooth the frosting on the cooled cupcakes with a small offset spatula a' la Sprinkles, or you can just pipe it on.

original recipe from American Heritage Cooking