Rainbow Chip Cupcakes

This week I learned something new…what rainbow chip cupcakes were. Not funfetti, not chocolate, I couldn’t find these elusive “rainbow chips” for the life of me. Finally I called Magnolia Bakery and asked how they make their "funfetti looking cake” and they said it was confetti sprinkles. I couldn’t find a Magnolia recipe anywhere so I decided to make Sally’s Baking blog recipe. They’re insanely good, as any homemade cupcake is. Sally has amazing baking tips which I had never considered such as letting the cold dairy products (butter, milk, eggs, sour cream) come to room temperature before mixing and filling the cupcake tins 2/3 full so they don’t under or overcook. These tips produced the perfect cupcakes.

Ingredients

• 1 and 3/4 cups cake flour (spoon & leveled - I used Swanson)*

• 3/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 3 large egg whites, at room temperature*

• 2 teaspoons pure vanilla extract

• 1/2 cup full-fat sour cream at room temperature*

• 1/2 cup whole milk at room temperature*

• 1/2 cup rainbow sprinkles* (plus extra for garnish)

• vanilla buttercream frosting

What To Do

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. I like to do one tray or regular sized and one tray of minis. Note they have different baking times. Set aside.

2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.

4. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

5. Frost cooled cupcakes with vanilla buttercream. Sprinkle confetti sprinkles on top.

Enjoy!!