Description
These festive confetti cupcakes are moist, tender, and packed with colorful sprinkles in every bite. Using a combination of cake flour and rich sour cream, this recipe creates a bakery-quality texture that is both light and satisfying. Perfect for celebrations or simply adding a bit of joy to your day, these homemade treats are sure to become a family favorite.
Ingredients
1 3/4 cups cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large egg whites
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1/2 cup rainbow sprinkles (jimmies style)
Instructions
Preheat your oven to 350°F (177°C) and line muffin pans for 14 cupcakes.
Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl.
Beat softened butter and sugar on high speed for 2 minutes until creamy.
Add the egg whites and vanilla extract, beating until well combined.
Mix in the sour cream until the batter is smooth.
Gradually add the dry ingredients alternately with the milk, mixing on low speed until just incorporated.
Gently fold in the rainbow sprinkles by hand.
Divide the batter among the prepared cupcake liners.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature to achieve a perfect emulsion. Use jimmies, not nonpareils, to prevent the color from bleeding into the batter. Do not overmix the batter once the flour is added to maintain a light crumb.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 20mg