Confetti Sprinkle Cupcakes

Keeping all the flavors and textures of my favorite vanilla cupcake, this cupcake confetti is soft, smooth and extra moist. Soft vanilla buttercream and extra sprinkles are the perfect finishing touch. I guarantee you will use this birthday cake recipe repeatedly!

Sprinkle cupcakes

There's nothing sweeter than a bunch of vanilla cupcakes with sprinkles. Except, of course, those cupcakes include a high round of pink buttercream. Cupcake Sprinkles Confetti is a classic birthday treat that is never out of date. Noelle is in the last 1 and 1/2 week (can you believe it?!) And she feels a little sprinkling bowl cake. 🙂

onfetti Sprinkle Cupcakes
Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 3 hours Yield: 14 cupcakes

Description

These soft and fluffy confetti cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. For successful results, follow the recipe closely including using cake flour, only egg whites, and sour cream. If desired, use chocolate frosting instead.

Ingredients

• 1 and 3/4 cups (200g) flour (spoon & leveled) cake *
• 3/4 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature *
• 2 pure vanilla extract teaspoons
• 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-cup 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, 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 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 pouring 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. Full fill only 2/3 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, same oven temperature. Allow the cupcakes to cool completely before frosting.

Frost cooled cupcakes with vanilla buttercream. I tinted it with 1 drop of Dusty Rose Gel Food Coloring and used Ateco 849 piping tip. You can watch me decorating the cupcakes in the video above.

Leftover cupcakes well covered keep tightly in the refrigerator for 3 days.

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