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Bakers Tip: How to Bake Perfect Cupcakes

Bakers Tip How to Bake Perfect Confetti Sprinkle Cupcakes

Bakers Tip: How to Bake Perfect Cupcakes delivers fluffy, fun, and colorful delights everyone will love.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 14 cupcakes
Course: Dessert Recipes
Cuisine: Baking
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 and 3/4 cups cake flour spooned & leveled
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 3 large egg whites at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup full-fat sour cream at room temperature
  • 1/2 cup whole milk at room temperature
  • 1/2 cup rainbow sprinkles plus extra for garnish
  • vanilla buttercream or your choice of frosting

Equipment

  • muffin pan
  • hand mixer
  • mixing bowls
  • rubber spatula

Method
 

  1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and a second pan with 2 liners for extra cupcakes.
  2. Whisk the cake flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  3. Using a handheld or stand mixer with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides, add egg whites and vanilla extract, and beat until combined. Mix in the sour cream and scrape down the sides again.
  4. With the mixer on low, gradually add the dry ingredients until just incorporated. Slowly pour in the milk until just combined without over-mixing. Gently whisk in the sprinkles.
  5. Pour the batter into the liners, filling them 2/3 full. Bake for 19-22 minutes until a toothpick comes out clean. For mini cupcakes, bake for about 11-13 minutes.
  6. Allow the cupcakes to cool completely before frosting them with vanilla buttercream.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Feel free to substitute sprinkles with chocolate chips or fresh fruit for different flavors. Store cupcakes in an airtight container for up to three days at room temperature. They can also be frozen individually if wrapped properly.

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