Funfetti cupcakes from Sally's Baking Blog. Recipe here.
I made these for a baby shower. They turned out okay though I also made some white cake cupcakes out of a box and they boxed version actually turned out significantly better which was a bummer. I always feel guilty for using boxed cake mix but recommend replacing the water with milk when preparing them to make them taste less boxy.
Recipe
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 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)
Instructions
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.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
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.
Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides.
Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting. Frost cooled cupcakes.
Comments