Ingredients
Scale
- 2 cups all purpose flour
- 1 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter melted and cooled
- 2/3 cup sour cream
- 1/2 cup buttermilk or whole milk
- 3 large egg whites lightly beaten
- 1 Tbsp vanilla extract
- 1/2 cup funfetti sprinkles
- 2 cups vanilla buttercream icing
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another medium bowl, combine the melted butter, sour cream, buttermilk, vanilla extract, and egg whites, whisking until well combined.
- Pour the wet ingredients into the dry ingredients and mix together until no flour streaks remain.
- Gently fold the sprinkles into the batter, being careful not to overmix.
- Fill each cupcake liner about 3/4 full using a large ice cream scoop or 1/4 cup measuring cup.
- Bake for 15-18 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Frost each cooled cupcake with vanilla buttercream icing and garnish with additional sprinkles.
- Refrigerate until ready to serve.
Notes
Ensure the butter is cooled before adding to the mixture to avoid cooking the egg whites.
Mix the batter gently to keep sprinkles from blending too much into the cake.
You can customize the frosting or use your favorite store-bought version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.