My daughter and I made these cheerful cupcakes together. She is obsessed with sprinkles! 🙂 She wanted to give them to her friends as a little surprise. We put one in each of their mailboxes with a note. ❤
The cupcake recipe is from The Magnolia Bakery Handbook- A Complete Guide for the Home Baker: Baking Made Easy with 150 Foolproof Recipes & Techniques by Bobbie Lloyd. The recipe is adapted from their recipe for “Everyone’s Favorite Vanilla Cake.”
The vanilla frosting recipe is from Martha Stewart’s Cupcakes, via Martha Stewart.com. We used fine sea salt and weighed the ingredients when possible for both the cake and frosting. They were moist and tasty- Fun too!
For the Vanilla Confetti Cupcakes:
Yield: 24 cupcakes
- 3 cups (345g/12.2oz) cake flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (240g/8.5oz) whole milk (I used 1%)
- 1/2 cup (115g/4oz) sour cream
- 1 cup (2 sticks/226g/8oz) unsalted butter, at room temperature
- 1 1/2 cup (300g/10.6oz) granulated sugar
- 1 3/4 tsp pure vanilla extract
- 4 egg whites, at room temperature
- 1 cup (130g/4.6oz) confetti sprinkles, plus more for decoration, if desired (We used rainbow sprinkles)
For the Fluffy Vanilla Frosting:
Yield: frosting for 24 cupcakes (about 4 cups)
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 pound (16oz/4 cups) confectioners’ sugar, sifted
- pinch of fine sea salt
- 1/2 teaspoon pure vanilla extract
- gel food coloring, for tinting, optional
- confetti or rainbow sprinkles, for decoration, optional
To Make the Vanilla Confetti Cupcakes:
- Preheat the oven to 325F. (I set my oven to convection.) Line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a liquid measuring cup, whisk together the milk and sour cream until no lumps remain. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla on medium speed until light and fluffy, 3 to 5 minutes. Scrape the paddle and the sides and bottom of the bowl.
- With the mixer on medium speed, slowly add the egg whites, a little at a time, beating until incorporated before adding more. Once the egg whites have been incorporated, stop the mixer and scrape down the paddle and the sides and bottom of the bowl.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix for about 15 seconds, just until incorporated.
- Scrape down the paddle and the sides and bottom of the bowl. Add the sprinkles and mix for 20 to 30 seconds, until smooth and combined.
- Using a scoop or a 1/4-cup dry measuring cup, evenly ration the batter into the prepared muffin cups.
- Bake for 20 to 24 minutes, or until the tops spring back when touched and a cake tester inserted into the centers comes out clean.
- Let the cupcakes cool in the pan for 30 minutes. Remove and let cool completely on a wire rack.
To Make the Fluffy Vanilla Frosting & To Decorate the Cupcakes:
- In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add salt and vanilla; beat until frosting is smooth. The frosting can be tinted with food coloring, if desired.
- To decorate, fill a piping bag with desired tip and pipe onto cupcakes. Top with additional sprinkles, if desired.
Note: If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.