RAINBOW SPRINKLE CUPCAKES
Easy, homemade cupcakes made with simple ingredients with a creamy buttercream frosting.
Servings12 cupcakes
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tbsp canola oil
- 1/4 cup + 3 tbsp vegetable shortening
- 2 egg whites
- 1/2 cup sour cream
- 1 tsp clear vanilla extract
- 1 tsp natural butter flavoring
- 1/2 cup buttermilk
- 1/4 cup rainbow sprinkles
BUTTERCREAM FROSTING
- 2 cups powdered sugar sifted
- 1/2 cup butter soft
- 2 tbsp heavy whipping cream 36% fats
- 1/2 tsp clear vanilla extract
- 1/2 tsp natural butter flavoring
- salt pinch
- sprinkles for decorating
Instructions
- Preheat oven to 350 F.
- Line a muffin tray with cupcake liners and set aside.
- In a large bowl, whisk together flour, baking powder baking soda and salt. Set aside.
- In a seperate large bowl stir together sugar, oil and shortening until well combined.
- Stir in egg whites, sour cream, vanilla extract and butter flavoring.
- Add the dry ingredients into the wet ingredients alternating with the buttermilk.
- Fold in the sprinkles.
- Fill cupliners 3/4 full of batter.
- Bake for 18-20 minutes or until toothick inserted into cneter comes out clean.
- Place on a cooling rack to cool.
- Meanwhile, make the frosting by combining all frosting ingrdients and mixing until creamy.
- Place frosting into a forsting bag and pipe onto cooled cupcakes.
- Sprinkle the frosting with additional sprinkles.
