So after trying the cupcake I decided to add coconut cream and extract to my buttercream – they were PERFECT. I will be making these again. Most of my cupcake recipes include the amount in the recipe instructions, but when in doubt, fill about 2/3 full. Thanks so much for the recipe! Fluffy. What are the differences between the two? Because we want to invite you to the party too, we are hosting this virtual baby shower to share over 15 sweet and savory recipes that you will love. This site uses Akismet to reduce spam. I love this piping tip and used it for my peanut butter cupcakes too. You can watch me pipe the frosting in the video tutorial above. Hi Averie, We have SO MANY bottles of Sweetapolita sprinkles and the website offerings change often. Stay a while and check out our recipes, tutorials and videos featuring meals the entire family will love! (1 cup/240ml total). In another clean bowl, beat the egg whites until soft peaks form. Maybe you could include an actual measurement as to how much batter in each cup? I used my vanilla buttercream and tinted the frosting with 1 small drop of pink gel food coloring. You want some egg whites to still be visible in the batter.) Garnish with sliced lemons, as desired. Add vanilla, lemon juice and lemon zest and beat until combined. For example, when making my chocolate cupcakes, only fill the liner halfway. My one Meyer lemon tree produced over 500 lemons this year! Thanks for sharing . Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addtion. They are made with coconut cream, fresh lemon juice, lemon zest and a simple vanilla buttercream frosting. Remove the cupcakes from the oven or leave them in, your choice. See what everyone’s bringing to the party! Hi Shelton, I’m so happy you both have been enjoying my recipes! Required fields are marked *. Add egg yolks, one at a time, mixing until well blended. Hi!! You can watch Sally do this step in the video above. If the cupcake bounces back completely, they are done. These are so good!!! Do you just whisk it in the butter-sugar mixture? But here’s what I do instead. (I have some leftover from making macarons and didn’t want to throw them out). Excellent cupcakes. (Be careful not to over mix. (You can use a stand mixer or hand mixer.) Your email address will not be published. I use the big Ateco 849 tip. Hi Sally! Please take a seat, grab a hot cup of coffee or tea, and a Sprinkles Cupcake and I’ll tell you my story…, GET THE LATEST RECIPES RIGHT IN YOUR INBOX, Makes 12 cupcakes or one 2-layer 9-inch cake, The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen, Bob’s Red Mill Gluten Free All Purpose Baking Flour, GLUTEN-FREE Sprinkles Red Velvet Cupcakes, Valentine’s Day GLUTEN-FREE Sprinkles Red Velvet Cupcakes, Valentine’s Day Sprinkles Vanilla Cupcakes with Chocolate Ganache, Protected: Cookie Decorating Kit Tutorial: Easter, Protected: Cookie Decorating Kit Tutorial: St. Patricks Day, 1 & 1/2 cups plus 1 tablespoon all-purpose flour, 2 tablespoons finely grated, lightly packed lemon zest (from 3 medium lemons), 1/2 cup (1 stick) unsalted butter, slightly softened, 1 cup (2 sticks) unsalted butter, slightly softened, 1 tablespoon finely grated lemon zest (from 1 medium lemon). Thank you!! The lemon or the coconut? We can’t remember exactly which mix was used here but have fun shopping for your favorite! While delicious I am still having technical difficulties. These soft and fluffy confetti cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. Is there a another trick beside filling 2/3 full I’m missing? 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’ve done as recipe was gram per gram it became terribly bad in the biging it was rising then went total flat and very crispy on the sides. Set aside. Scrape down the sides and up the bottom of the bowl as needed. When using sprinkles in cakes and cupcakes, avoid nonpareils (the little balls). So glad you loved these! Do not over-mix. I definitely recommend. Although I would prefer more of a coconut flavor! I love a cupcake that is sweet and tangy and that is what you will find with these Sprinkles Lemon Blueberry Cupcakes. Here’s why it’s loved: The perfect cupcake texture is the result of 4 magic ingredients. Hi Allie! You can add about 1/2 cup – 2/3 cup of sprinkles to the batter. For successful results, follow this recipe closely including using cake flour, only egg whites (no yolks), and sour cream. Or you can just bake the dozen to share with your friends and family. You can also turn this cupcake recipe into a 2-layer 9-inch cake (see instructions below). Scrape down the sides of the bowl as needed and beat until combined. Frost the top of that cake layer with the frosting, stack the second layer on top, frost the top and sides with the remaining frosting.