All the flavors of my favorite vanilla cupcakes are preserved. These confetti cupcakes are soft, fluffy and extremely moist. The creamy vanilla cream and extra sprinkles are the perfect finishing touch. I promise you will use this birthday cake recipe over and over again!

Multicolored Cupcake Texture

These multicolored cupcakes are my vanilla cupcakes with sprinkled batter on top. The cupcakes are above standard; turn everything you love about professionally baked cupcakes into homemade recipes. This muffin recipe has proven to be a hit time and time again. I use it as a base for latte tea muffins, Baileys coffee muffins, pistachio muffins, coconut muffins, etc. That's why it's loved: Bakerystyle Smooth ,Super fluffy ,Vanilla butter ,Super hydrating texture, Wonderful ingredients!

The perfect cupcake texture is the result of 4 magical ingredients.

Butter-make sure to use butter at the correct room temperature.

Description

These fluffy confetti cupcakes are above the standard; turn everything you love about professionally baked cupcakes into homemade recipes. For successful results, strictly follow this recipe, including using cake mix, using only egg whites (no egg yolk) and sour cream. If needed, use chocolate frosting instead.

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. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Frost cooled cupcakes with vanilla buttercream. I tinted it with 1 drop Dusty Rose Gel Food Coloring and used Ateco 849 piping tip. You can watch me decorate the cupcakes in the video above.

Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.