Go Back
functional image sprinkle cupcakes with pink frosting wrapper removed to see white cake crumb and sprinkles baked in shiny cupcake pan in background
Heather Wolf

Sprinkle Cupcakes

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

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

Method
 

Sprinkle Cupcakes
  1. Preheat oven to 350 degrees. Add paper liners to a cupcake pan then set aside.
  2. Add cake flour, baking powder, baking soda and salt to a mixing bowl. Whisk until combined then set aside.
  3. 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.
  4. Beat in egg whites, vanilla extract and almond extract until incorporated.
  5. Add sour cream then beat until combined.
  6. Reduce mixer speed to low then add dry ingredients to wet. Beat until just combined--no longer or cupcakes will be dry.
  7. Pour milk into the bowl then continue beating on low until batter is lump free. Avoid overmixing.
  8. Add confetti sprinkles then stir with a spoon until sprinkles are evenly distributed.
  9. Spoon batter into cupcake liners, filling 2/3 of the way.
  10. Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking.
  11. Remove pan from oven and allow cupcakes to cool completely before frosting with buttercream.
  12. Repeat baking process for remaining batter.
Buttercream Frosting
  1. Beat butter with an electric mixer until smooth and creamy -- approximately 2 minutes.
  2. 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.
  3. Add a few drops of pink gel food coloring then mix until evenly distributed.
  4. Pipe buttercream onto cupcakes then top with confetti sprinkles.
  5. Store cupcakes in an airtight container at room temperature up to 2 days.