What’s Cookin’ with Mia Rovinsky: Confetti Sprinkle Cupcakes Perfect for Valentines Day!



These delicious cupcakes taste as good as they look!

Mia Rovinsky, Staff Reporter

If you need a fun, appealing, sweet treat, then this recipe should be the one to make your taste buds thrilled, and your recipient as well!

Confetti Sprinkle Cupcakes(Recipe from Sally’s Baking Addiction) By: Mia RovinskyPrep Time: 25 minutes
Cook Time: 20 minutes
Yield: 14 cupcakes


  •  1 and 3⁄4 cups cake flour (spoon & leveled)
  •  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 of whole milk (at room temperature)
  •  1⁄2 cup rainbow sprinkles (plus extra for garnish)


  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or standard mixer fitted with 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 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 mixer on low speed, add dry ingredients until just incorporated. With mixer still running on low, slowly pour in the milk until combined. Do not over-mix.
  4. 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.

Allow the cupcakes to cool completely before frosting.


The Best Vanilla Buttercream Frosting

(From belleofthekitchen.com)

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1 cup unsalted butter
● 4 1⁄2 cups powdered sugar
● 1 tablespoon pure vanilla extract
● 4-5 tablespoons heavy cream or whole milk


  1. Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
  2. Once butter and sugar have come together, add the vanilla. Beat in heavy cream or milk 1 tablespoon at a time until desired consistency is reached. You may also add a desired color.

Words from the taste testers:

Sophomore Ally Bien-Aime:

“The cupcake was overall very delicious! The vanilla frosting

had a great taste and the presentation was very inviting. The

sprinkles on top really gave the cupcake the confetti look!”



-Sophomore Rachel Tuman:

“The cupcake had a very eye-catching and bright look to it. The

taste was amazing, and the design was great!”