Name: Party Piñata Cupcakes Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 2 h 54 min
Yield: 14
Cuisine: American
Ingredients: 1¾ cups cake flour; ¾ tsp baking powder; ¼ tsp Baking Soda; ¼ tsp salt; ½ cup unsalted butter; 1 cup granulated sugar; 3 large egg whites; 2 tsp pure vanilla extract; ½ cup full fat sour cream; ½ cup whole milk; ½ cup Rainbow sprinkles; For the Vanilla frosting:; 1 cup unsalted butter; 4 cups confectioner's sugar; ¼ cup heavy cream; 2 tsp pure vanilla extract; salt

How To Make Party Piñata Cupcakes

Shake things up with these party piñata cupcakes. All the goodness of a regular cupcake made even better with rainbow sprinkles in the middle.

Preparation: 25 minutes

Cooking: 22 minutes

Additional Time: 2 hours 7 minutes

Total: 2 hours 54 minutes

Serves:

Ingredients

1¾cupscake flour,spoon & leveled
¾tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
3large egg whites,at room temperature
2tsppure vanilla extract
½cupfull fat sour cream,at room temperature
½cupwhole milk,at room temperature
½cuprainbow sprinkles,for filling

For the Vanilla Frosting:

1cupunsalted butter,softened to room temperature
4cupsconfectioner’s sugar
¼cupheavy cream,or whole milk
2tsppure vanilla extract
salt,to taste

Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners.

Cupcakes:

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 on high speed until smooth and creamy for about 1 minute.
Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg whites and vanilla. 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 overmix.
Pour/spoon the batter into the liners. Fill only ⅔ full to avoid spilling over the sides. Bake for 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.

To fill the cupcakes:

Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1-inch deep. Set it aside.
Place about 1 heaping teaspoon of sprinkles inside the cupcake. Slice off the pointy end of the cone piece of cupcake you removed so that it can fit on top of the sprinkle filling. Repeat with all cupcakes.

Frosting:

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Add 4½ cups of confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add up to ½ cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if the frosting is too sweet.
Frost cooled cupcakes.