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Confetti Sprinkle Cupcakes topped with pink buttercream frosting and colorful sprinkles, shown in a partially unwrapped cupcake liner.

Sprinkle Vanilla Cupcakes

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Soft Sprinkle Vanilla Cupcakes packed with colorful sprinkles and topped with creamy frosting for the perfect cheerful dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours
Servings: 14 Cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 335
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ¾ cups cake flour sifted for a lighter cupcake texture
  • ¾ teaspoon baking powder for gentle lift
  • ¼ teaspoon baking soda helps create a tender crumb
  • ¼ teaspoon salt balances the sweetness
  • ½ cup unsalted butter softened fully at room temperature
  • 1 cup granulated sugar for sweetness and structure
  • 3 large egg whites brought to room temperature for smoother mixing
  • 2 teaspoons vanilla extract pure vanilla recommended
  • ½ cup sour cream full-fat and room temperature
  • ½ cup whole milk slightly warmed to room temperature
  • ½ cup rainbow sprinkles jimmies style to prevent color bleeding
  • 2 cups vanilla buttercream frosting prepared ahead if desired
  • Extra rainbow sprinkles for decorating the frosted cupcakes

Method
 

  1. Preheat the oven to 350°F and line a muffin tin with 14 cupcake liners.
  2. Combine the cake flour, baking powder, baking soda, and salt in a bowl until evenly mixed.
  3. Beat the softened butter and sugar together until pale, fluffy, and creamy.
  4. Add the egg whites and vanilla extract, then continue mixing until fully blended.
  5. Mix in the sour cream until the batter looks smooth and creamy.
  6. Gradually add the dry ingredients while mixing on low speed until barely combined.
  7. Slowly pour in the milk and mix gently just until the batter comes together without overmixing.
  8. Fold the rainbow sprinkles into the batter carefully to keep the colors vibrant.
  9. Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
  10. Bake the cupcakes for 19 to 22 minutes, or until the centers spring back lightly and a toothpick comes out clean.
  11. Let the cupcakes cool in the pan briefly, then transfer them to a wire rack to cool completely before frosting.
  12. Pipe or spread vanilla buttercream over the cooled cupcakes and finish with extra sprinkles on top.

Nutrition

Serving: 95gCalories: 335kcalCarbohydrates: 39gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 42mgSodium: 155mgPotassium: 78mgFiber: 1gSugar: 27gVitamin A: 540IUCalcium: 52mgIron: 1mg

Notes

These colorful cupcakes bake up incredibly soft with a buttery vanilla flavor and cheerful bursts of sprinkles in every bite. They’re perfect for birthdays, celebrations, or whenever you want a bakery-style treat at home.

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