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A cupcake with its casing peeled off, and topped with buttercream and sprinkles.
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5 from 1 vote

Layered Cupcakes with Sprinkles

These sprinkles layered cupcakes are literally cupcakes layered with yummy sprinkles-filled buttercream. Read on to learn how to make these pretty treats!
Prep Time15 minutes
Cook Time20 minutes
Decorating Time45 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 cupcakes
Calories: 163.4kcal
Author: Priya Maha

Ingredients

Cupcakes

  • 100 g granulated sugar
  • 100 g butter
  • 2 eggs
  • 100 g self-raising flour
  • ½ teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • 4 tablespoon milk
  • a pinch salt

Frosting & Filling

Instructions

  • Preheat oven to 170 °Celsius.
  • Beat butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
  • In a separate bowl, sift flour, salt and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
  • Fold in the vanilla extract and give the batter a good mix.
  • Pour batter into baking cups until they are about two thirds full.
  • Bake the cupcakes for 15 to 20 minutes (depending on the size of the casing you use) or until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
  • Remove the cupcakes from oven and let them cool completely before decorating.
  • To decorate the cupcakes, peel them off their casings.
  • Layer each cupcake into 3.
  • Mix some sprinkles into buttercream and spread the buttercream onto the first layer of the cupcake. Top with the second layer of cupcake, spread more sprinkles buttercream onto the second layer and top with the final layer of the cupcake.
  • Lift the layered cupcake into a new cupcake casing.
  • Pipe simple buttercream swirls on each cupcake and top them with more sprinkles.

Notes

  1. When filling the cupcakes casings, make sure not to fill until the top. Suffice if you fill each casing about two-thirds full. The cupcakes rise well during baking, so it is important that you leave some room for the batter to rise and to avoid it from overflowing.
  2. The reason I used muffin cups for my cupcakes is because these are stiffer. And they are able to hold the cupcake layers and not show any signs of layering. Cupcake liners might not be able to do that. If you still need to use cupcake liners to bake your cupcakes, you have an option not to place the cupcakes into any casings after the layering.

Nutrition

Calories: 163.4kcal | Carbohydrates: 17.7g | Protein: 2.6g | Fat: 9.3g | Saturated Fat: 5.5g | Trans Fat: 0.3g | Cholesterol: 54.8mg | Sodium: 97.4mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 10.4g | Vitamin A: 307.3IU | Calcium: 21.6mg | Iron: 0.3mg