How To Make Confetti Sprinkle Cupcakes
These fluffy sprinkle cupcakes taste as delightful as classic vanilla cupcakes, only more fun and colorful! Whip up a tasty serving in just under one hour.
Serves:
Ingredients
- 1¾cupscake flour,spooned and leveled
- ¾tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- ½cupunsalted butter,softened to room temperature
- 1cupgranulated sugar
- 3large egg whites,room temperature
- 2tsppure vanilla extract
- ½cupsour cream,full-fat, room temperature
- ½cupwhole milk,room temperature
- ½cuprainbow sprinkles,plus extra for garnish
- *vanilla buttercream,(see Recipe Notes for recipe), or frosting of choice
Instructions
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Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
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Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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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.
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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.
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Pour or spoon the batter into the liners. Fill only ⅔ full.
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Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11 to 13 minutes with the same oven temperature.
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Allow the cupcakes to cool completely before frosting.
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Frost the cooled cupcakes with vanilla buttercream, then serve and enjoy!
Recipe Notes
- Check out this Vanilla Buttercream Frosting Recipe to learn how to make it.
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Nutrition
- Calories: 230.62kcal
- Fat: 8.64g
- Saturated Fat: 5.29g
- Trans Fat: 0.27g
- Monounsaturated Fat: 2.20g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 35.67g
- Fiber: 0.29g
- Sugar: 22.28g
- Protein: 2.69g
- Cholesterol: 22.57mg
- Sodium: 104.33mg
- Calcium: 42.21mg
- Potassium: 56.32mg
- Iron: 1.32mg
- Vitamin A: 73.92µg
- Vitamin C: 0.07mg
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