Ingredients
- 1 and 3/4 cups (200g) cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean
- 1/2 cup (120g) vanilla greek yogurt, room temperature
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 cup rainbow sprinkles
Frosting
- 1 cup (230g) unsalted butter, softened to room temp
- 4 cups (480g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- Preheat the oven to 350°F/177°C.
- Whisk the flour, baking powder, baking soda and salt together. Set aside.
- Using a stand mixer with paddle attachment, beat the butter on high speed until smooth. Add the sugar and beat on high until creamed together, about 2 minutes. Scrape down the sides. Add the egg whites, vanilla extract and seeds. Beat until combined. Next, add the yogurt and beat until combined.
- Add the dry ingredients to the bowl, mix on low until just combined. With the mixer on low, slowly pour the milk. Do not overmix. Carefully fold in the sprinkles, do not overmix or the sprinkles may bleed.
- Spoon the batter into the prepared muffin tin liners, fill each cup about 2/3 of the way.
- Bake for 19-22 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the butter on medium until creamy. Add confectioners’ sugar, heavy cream, vanilla and salt. Beat on low until combined and then increase the speed to high and beat for 3 minutes until fluffy.
- Frost cooled cupcakes and top with additional rainbow sprinkles.
Notes
Recipe adapted from Sally's Baking Addiction.
Ingredients
- 1 and 3/4 cups (200g) cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean
- 1/2 cup (120g) vanilla greek yogurt, room temperature
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 cup rainbow sprinkles
Frosting
- 1 cup (230g) unsalted butter, softened to room temp
- 4 cups (480g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- Preheat the oven to 350°F/177°C.
- Whisk the flour, baking powder, baking soda and salt together. Set aside.
- Using a stand mixer with paddle attachment, beat the butter on high speed until smooth. Add the sugar and beat on high until creamed together, about 2 minutes. Scrape down the sides. Add the egg whites, vanilla extract and seeds. Beat until combined. Next, add the yogurt and beat until combined.
- Add the dry ingredients to the bowl, mix on low until just combined. With the mixer on low, slowly pour the milk. Do not overmix. Carefully fold in the sprinkles, do not overmix or the sprinkles may bleed.
- Spoon the batter into the prepared muffin tin liners, fill each cup about 2/3 of the way.
- Bake for 19-22 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the butter on medium until creamy. Add confectioners’ sugar, heavy cream, vanilla and salt. Beat on low until combined and then increase the speed to high and beat for 3 minutes until fluffy.
- Frost cooled cupcakes and top with additional rainbow sprinkles.
Notes
Recipe adapted from Sally's Baking Addiction.