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.
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.
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 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.
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 or spoon the batter into the liners. Fill only ⅔ full.
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.
Allow the cupcakes to cool completely before frosting.
Frost the cooled cupcakes with vanilla buttercream, then serve and enjoy!
- 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.
- 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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