Nothing screams "party" more than sprinkles! These cupcakes are wonderfully moist and fluffy.
The rich chocolate frosting complements the cupcakes so well and I'm literally obsessed!
Today I donated these cupcakes and decided to make some mini ones (not shown) as they would make enough faster.
I had some leftover batter and made some big ones as well. The sour cream gives a hint of tartness and the egg whites (and cake flour) make your cupcake light. It's the perfect cupcake!
I love mini cupcakes because they're bite sized and perfect for a light dessert. ;)
Even though my mini cupcakes were quite small I used my same big swirl piping tip. The chocolate frosting is so delicious. It's chocolaty and creamy at the same time.
|Level: 👩🏽🍳|Time: 45 minutes| Serves: 18|
1 and 3/4 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsalted butter
1 cup granulated sugar
3 large egg whites
1/2 cup sour cream
1/2 cup milk
1/2 cup sprinkles
1 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
2 tablespoons 2% milk
Preheat your oven to 350 degrees F. Line a muffin tin with cupcake wrappers.
In a bowl whisk together flour, baking powder, and baking soda. In an electric mixer beat together butter and sugar for 2 minutes. Add in your egg whites and mix completely. Slowly add your sour cream and milk. The mixture might look curdled. Add your flour mixer and fold in your sprinkles.
With a cookie scoop (or a small spoon for mini cupcakes), drop batter into lined cupcake wrappers. These should be filled 2/3 of the way full. Bake for 20 minutes.
While your cupcakes are baking beat together butter, powdered sugar, and cocoa powder. Slowly pour in milk and fit into any piping tip you wish. Frost your (cooled!) cupcakes.
- The Bored Baker 👩🏽🍳
Made this recipe? Tag @theboredbakerofficial on Instagram.