Sprinkle Cupcakes
Make every day a special occasion with Confetti Sprinkle Cupcakes. Scratch-made and incredibly soft, these birthday cupcakes are speckled with rainbow sprinkles and topped with fluffy buttercream frosting.
Ingredients
Sprinkle Cupcakes
- 1 1/4 cups cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt fine
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large egg whites room temperature
- 2 tsp imitation vanilla extract clear
- 1/4 tsp almond extract
- 1/2 cup full-fat sour cream room temperature
- 1/2 cup whole milk room temperature
- 1/2 cup confetti sprinkles
Buttercream Frosting
- 1 cup unsalted butter room temperature
- 4 1/2 cups powdered sugar
- 1/4 cup heavy cream room temperature
- 2 tsp vanilla extract pure
- 1/8 tsp sea salt fine
- 4 - 5 drops pink gel food coloring
- confetti sprinkles
Instructions
Sprinkle Cupcakes
- Preheat oven to 350 degrees. Add paper liners to a cupcake pan then set aside.
- Add cake flour, baking powder, baking soda and salt to a mixing bowl. Whisk until combined then set aside.
- Beat unsalted butter and granulated sugar with an electric mixer until creamy and smooth -- approximately 3 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Beat in egg whites, vanilla extract and almond extract until incorporated.
- Add sour cream then beat until combined.
- Reduce mixer speed to low then add dry ingredients to wet. Beat until just combined--no longer or cupcakes will be dry.
- Pour milk into the bowl then continue beating on low until batter is lump free. Avoid overmixing.
- Add confetti sprinkles then stir with a spoon until sprinkles are evenly distributed.
- Spoon batter into cupcake liners, filling 2/3 of the way.
- Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking.
- Remove pan from oven and allow cupcakes to cool completely before frosting with buttercream.
- Repeat baking process for remaining batter.
Buttercream Frosting
- Beat butter with an electric mixer until smooth and creamy -- approximately 2 minutes.
- Reduce mixer speed to low then add powdered sugar, heavy cream, vanilla and salt. Beat on low until just combined then increase mixer speed to high and beat for 2 minutes until fluffy.
- Add a few drops of pink gel food coloring then mix until evenly distributed.
- Pipe buttercream onto cupcakes then top with confetti sprinkles.
- Store cupcakes in an airtight container at room temperature up to 2 days.