How exciting is that name!? Like, I get so happy every time I hear that!
I made some cupcakes for one of my dear friend’s birthday and since her favorite flavor includes sprinkles, this one was a no brainer!
The trick with making a sprinkles cupcake, or even just a regular cake, is that you want the batter to be white! Not yellow, but white! Most general vanilla cakes come out yellow, sometimes because of the vanilla extract, sometimes because of the eggs. When it comes to making a sprinkles cake, you really want the sprinkles to stand out, so you want the cake to be as white as possible! To achieve this, I don’t add any egg yolks. This is why this recipe has slightly more ingredients than your average cake mix; we’re going to remove the egg yolks, and then add in other ingredients to make sure we still have a moist, fluffy cake at the end.
I tested this recipe a couple of times trying to figure out which was going to be the best egg yolk substitute. I had read that flavorless oil was a good replacement, as was sour cream. Since I didn’t have any sour cream in my fridge the first time I made this recipe, I used the flavorless oil instead. While adding the flavorless oil did leave me with an absolutely delicious cupcake, I felt like the cupcake itself was very dense. So, I tried the recipe again, using sour cream. This was definitely the right call! The sour cream cupcakes created a very fluffy, moist cupcake that really allowed the sprinkles to shine throughout the batter!
1 and 3/4 cups of flour
1/3 cup of cornstarch
Teaspoon of salt
2 teaspoons of baking powder
1 stick of butter, room temperature
1 cup of sugar
3 egg whites
1/2 cup of sour cream
1/2 cup of milk
1/4 cup of sprinkles
1 teaspoon of vanilla
2 drops of almond extract
Icing of choice
Sift together the flour, cornstarch, salt, and baking powder. Then, sit aside and gather your wet ingredients.
Cream together the butter and the sugar in the bowl of a stand mixer. Add the egg whites one a time, so they can get fully worked into the butter mixture. Then, add in sour cream, milk, vanilla and almond extract. I recommend adding the almond with the vanilla because I think it punches up the vanilla taste in the batter. However, if you don’t have almond extract, you can definitely omit this item!
Once the wet ingredients are combined, add the dry ingredients slowly into the wet. I suggest adding about half a cup at a time, so the dry can fully get worked into the wet. Then, add in the sprinkles. Gently fold the sprinkles into the batter. Take your time with the folding, you don’t want to overwork your batter, or cause the sprinkles to bleed into the batter. Mix until everything just comes together.
Scoop into cupcake liners, I used my medium-sized cookie cutter to get even cupcakes. Then bake at a 350-degree oven for about 18-23 minutes, or until a toothpick comes out clean.
Add your icing of choice, and top with a little dash of sprinkles! You can add homemade or store-bought icing! I have a super easy icing recipe coming soon!
These are the perfect little cupcakes! I love seeing the pop of color floating through the cupcakes! It’s so pretty and happy!