Confetti Sprinkle Cupcakes Recipe

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Ryan Published: March 4, 2021 Modified: June 1, 2021

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.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes

Serves:

Ingredients

  • cupscake 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

  1. 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.

  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Pour or spoon the batter into the liners. Fill only ⅔ full.

  7. 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. 

  8. Allow the cupcakes to cool completely before frosting.

  9. Frost the cooled cupcakes with vanilla buttercream, then serve and enjoy!

Recipe Notes

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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