Ingredients
Method
- Preheat the oven to 350°F (177°C).
- Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners this recipe makes about 14 cupcakes. Set aside.
- Make the cupcake batter: Whisk the cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Using a handheld or stand mixer, beat the butter on high speed for about 1 minute until smooth.
- Add the granulated sugar and beat on high for 2 minutes until fluffy.
- Add the egg whites and vanilla extract. Beat on medium-high speed until well combined.
- Add the sour cream and mix on medium speed until incorporated.
- Gradually add the dry ingredients with the mixer on low speed until just combined.
- With the mixer still on low, slowly add the milk and mix until smooth.
- Pour the batter into the cupcake liners, filling them about ⅔ full.
- Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then remove them and let them cool completely.
- Once cooled, use a sharp knife to cut a cone-shaped hole into the center of each cupcake.
- Fill each cavity with about 1 heaping teaspoon of rainbow sprinkles.
- Slice off the pointy end of the “cone” and place it back on top of the cupcake to cover the sprinkles.
- Make the frosting: Beat the butter on medium speed for about 2 minutes until creamy.
- Add 4 and ½ cups of confectioners’ sugar, heavy cream, and vanilla extract. Beat on high for 3 minutes.
- Adjust the consistency with more sugar or cream if needed. Add a pinch of salt if desired.
- Frost the cooled cupcakes using a piping bag fitted with your desired tip.
Nutrition
Notes
These party piñata cupcakes are filled with sprinkles to add a colorful surprise inside each bite! Make sure to fill them with a generous amount of sprinkles for the best party reveal.