(Be careful not to over mix. When using sprinkles in cakes and cupcakes, avoid nonpareils (the little balls). Oven issue? Line a 12-cup muffin pan with cupcake liners. (I have some leftover from making macarons and didn’t want to throw them out). You can opt out on the Lemon Frosting and turn this cupcake into a Blueberry muffin. In a small saucepan, heat the milk and lemon zest over low heat until hot but not boiling, 3 to 4 minutes. In a large bowl, sift together flour, baking powder, and salt. Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean. I would say that lemon naturally has more flavor and the coconut is more subtle. Garnish with sliced lemons, as desired. For successful results, follow this recipe closely including using cake flour, only egg whites (no yolks), and sour cream. Omg!!! While delicious I am still having technical difficulties. Set aside. In another clean bowl, beat the egg whites until soft peaks form. I used my vanilla buttercream and tinted the frosting with 1 small drop of pink gel food coloring. Your email address will not be published. If you notice that it’s one side of the pan that gets higher than the other then your oven may have hot spots (most ovens do!) You also need granulated sugar, vanilla extract, whole milk, salt, baking powder, baking soda, and sprinkles. Scrape down the sides of the bowl as needed and beat until combined. Scroll down for the complete list of recipes from some of my favorite bloggers. I ended up with 16 cupcakes , and they were so scrumptious.. thanks sally!!! Of course, I love adding fresh lemon flavor to dessert too. I made a total of 14 cupcakes per recipe. I definitely recommend. Hey Sally! In a large bowl, sift together flour, baking powder, and salt. I didn’t have coconut milk, so I used regular milk and it turned out soo good!! Scrape down the sides and up the bottom of the bowl as needed. I love a cupcake that is sweet and tangy and that is what you will find with these Sprinkles Lemon Blueberry Cupcakes. There’s nothing sweeter than a batch of vanilla cupcakes with sprinkles. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Thank you!! You can watch Sally do this step in the video above. PLEASE SEE MY. I filled them all pretty much with the same amount of batter but some ballooned out over the sides and some looked perfect. I was very excited to make this cupcake for my son’s birthday. So after trying the cupcake I decided to add coconut cream and extract to my buttercream – they were PERFECT. I feel like they are the best quality pans out there for the price. With the mixer on low speed, add the dry ingredients until just incorporated. If you try this recipe, don’t forget to leave a review below or share a photo and tag. Hi Limor, it would be best to use buttermilk to replace both the milk AND sour cream. In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Gently and slowly whisk in the sprinkles. Nonpareils are wonderful for garnish, but quickly bleed their color in cake batter. Fill. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Or you can just bake the dozen to share with your friends and family. Here’s why it’s loved: The perfect cupcake texture is the result of 4 magic ingredients. Chocolate buttercream would be great too! Hi Jenn, you’ll want a nice tall cake for the pinata style. Add the egg whites and vanilla extract. Click 'READ MORE' for our Cookie Policy. Just made these and they came out phenomenal! Tripling the recipe? . Noelle turned 1 and 1/2 this past weekend (can you believe it?!) Set aside. Confetti sprinkle cupcakes are the quintessential birthday treat that never goes out of style.