Description
These festive 4th of July Mini Vanilla Cupcakes are light, fluffy, and full of rich vanilla flavor. Decorated with patriotic red and blue sprinkles, they're perfect for parties and easily adaptable for other holidays.
Ingredients
- ¾ cup unsalted butter, room temperature, or butter-flavored shortening
- 1¾ cups granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 5 egg whites, room temperature
- 2¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ½ cup red and blue jimmies sprinkles or other sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line mini cupcake pans with liners.
- Cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Add 3 egg whites and beat on medium speed until thoroughly combined. Add the remaining 2 egg whites and beat for another 30 seconds.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Add half of the flour mixture to the wet ingredients and mix until combined.
- Add the milk and mix until combined.
- Stir in the remaining flour mixture until just combined.
- Carefully fold in the sprinkles to avoid color bleeding.
- Divide the batter among the cupcake liners, filling each about ¾ full.
- Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pans for 7 to 8 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute 3 whole eggs for the 5 egg whites for a slightly yellower cake.
- Use jimmies instead of nonpareils to prevent color bleeding.
- Change sprinkle colors for different holidays.
- Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 85
- Sugar: 7g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
