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Confetti Sprinkle Cupcakes Recipe

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4.3 from 137 reviews

  • Author: Ava
  • Total Time: 37-40 minutes
  • Yield: 14 standard cupcakes or about 30 mini cupcakes
  • Diet: Vegetarian

Description

These soft and fluffy confetti sprinkle cupcakes are a delightful homemade treat that rival bakery quality. Using cake flour, only egg whites, and sour cream ensures a light texture and perfect crumb. Finished with colorful sprinkles inside and out, these cupcakes are perfect for celebrations and can be topped with vanilla buttercream or your choice of frosting for a personalized touch.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (207g) cake flour (spooned & leveled)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream at room temperature
  • 1/2 cup (120ml) whole milk at room temperature

Add-ins and Toppings

  • 1/2 cup (80g) rainbow sprinkles (plus extra for garnish)
  • Vanilla buttercream or your choice of frosting

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and prepare a second pan lined with 2 liners for an estimated total of 14 cupcakes. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on high speed until the mixture becomes smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Add egg whites and vanilla: Add the egg whites and vanilla extract to the butter mixture. Beat on medium-high speed until combined.
  5. Incorporate sour cream: Beat in the sour cream fully, scraping the bowl as needed to ensure everything is combined evenly.
  6. Combine dry ingredients and milk: With the mixer on low speed, gradually add the dry ingredient mixture until just incorporated. While still mixing on low, slowly pour in the whole milk until the batter is smooth. Avoid over-mixing to maintain a tender crumb.
  7. Fold in sprinkles: Gently and slowly whisk in the rainbow sprinkles by hand to distribute evenly without bleeding the colors.
  8. Fill cupcake liners: Spoon or pour the batter into the prepared liners, filling each about two-thirds full to prevent overflow during baking.
  9. Bake: Bake the cupcakes at 350°F (177°C) for 19-22 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes (approximately 30), bake for 11-13 minutes at the same temperature.
  10. Cool and frost: Allow the cupcakes to cool completely on a wire rack. Once cooled, frost with vanilla buttercream or your preferred frosting. Optionally, tint frosting with a drop of gel food coloring and decorate using a piping tip like Ateco 849 for an elegant finish.
  11. Storage: Store leftover cupcakes covered tightly in the refrigerator for up to 3 days.

Notes

  • Make Ahead & Freezing Instructions: Cupcakes can be baked up to one day in advance, covered tightly and stored at room temperature.
  • Frosting can be prepared a day ahead and refrigerated until use.
  • Frosted or unfrosted cupcakes freeze well for 2-3 months. Thaw overnight in the refrigerator before serving.
  • Use cake flour and only egg whites to achieve the best soft and fluffy texture.
  • Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes tender.
  • Prep Time: 15 minutes
  • Cook Time: 19-22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/confetti-sprinkle-cupcakes-recipe/