Copycat Dot Cupcakes
These copycat Dot cupcakes turn the viral bakery favorite into an easy homemade dessert. With moist cake, rich frosting, and colorful sprinkles, they skip the extra work of trimming and layering cake while keeping all the fun.
Ingredients
Method
- Preheat the oven to 350 degrees F (180 degrees C). Line 2 12-cup muffin tins with paper liners.
- For cupcakes, beat butter, vegetable oil, sugar, and salt together in a large bowl until light and fluffy, 3 to 4 minutes. Add in eggs 1 at a time, beating well after each addition. Add vanilla extract, almond extract, sour cream and milk and beat until thoroughly incorporated. Add flour, baking powder, and baking soda and mix on low speed until just combined.
- Spoon batter into the prepared muffin cups, filling each no more than 2/3 full.
- Bake cupcakes, 1 muffin tin at a time, in the preheated oven until golden and the tops spring back when lightly touched, 25 to 30 minutes. Allow cupcakes to cool in the tin for 5 minutes before carefully removing to a wire rack to cool completely.
- For frosting, beat butter and cream cheese together in a bowl until smooth and combined. Add in 1 cup confectioner’s sugar, vanilla extract, and salt and beat until completely incorporated. Add in 1 more cup of confectioner’s sugar and beat until smooth and combined. Add in heavy cream, and beat on medium-high speed until mixture is light and fluffy, 2 to 3 minutes. Taste frosting, and add more confectioner’s sugar to taste (if frosting is too thin, add confectioner’s sugar, a little at a time, to thicken).
- Pour non-pareils into a small bowl. Dollop about 1.5 tablespoons of frosting onto the top of a cupcake. Invert cupcake directly into the non-pareils and gently press down until entire top of the cupcake is covered in frosting and sprinkles. Repeat this process with the remaining cupcakes. If desired, place cupcakes into the fridge to help frosting firm up a bit. Store frosted cupcakes in the refrigerator; but bring back to room temperature before serving.
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