Confetti Sprinkle Cupcakes

There’s nothing sweeter than a batch of vanilla cupcakes with sprinkles. Unless, of course, those cupcakes include a tall swirl of pink buttercream. Confetti sprinkle cupcakes are the quintessential birthday treat that never goes out of style. Noelle turned 1 and 1/2 this past weekend (can you believe it?!) and she got her first little taste of sprinkle cupcakes.

Ingredients

• 1 and 3/4 cups (200g) cake flour (spoon & leveled)*
• 3/4 teaspoon baking powder
• 1/4 teaspoon 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 teaspoons pure vanilla extract
• 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

1. 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.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat 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 pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
4. For full instructions : sallysbakingaddiction.com

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