Description
Delightful Confetti Sprinkle Cupcakes, perfect for any celebration!
Ingredients
Scale
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full-fat sour cream at room temperature
- 1/2 cup (120ml) whole milk at room temperature
- 1/2 cup (80g) rainbow sprinkles (plus extra for garnish)
- vanilla buttercream or your choice of frosting
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
- Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix.
- Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides.
- Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes at the same oven temperature.
- Allow the cupcakes to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. Decorate as desired.
Notes
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
- Consider using different colors of food coloring for a fun twist on decoration.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg