A sweet and simple recipe for adorable Gender Reveal Cupcakes! This recipe makes soft but sturdy vanilla cupcakes that you can fill with either pink or blue sprinkles for a fun gender reveal! Recipe includes a video tutorial!
Life lately has been hectic. Time is flying, I’m getting bigger every day (and so is baby!) and I can’t believe we have less than two months to go.
Zach and I found out the baby’s gender right after the ultrasound technician did. We were both dying to know and couldn’t even imagine waiting until the baby was born (those of you who have that kind of self-control and patience… I don’t know how you do it).
We didn’t do any kind of special gender reveal for friends or family, and we didn’t have a party. We called and texted family members on our way home from the appointment, so it was a pretty low-key sort of “reveal”.
Still, I’ve had this idea to make my piñata cupcakes into a gender reveal cupcakes for a while and couldn’t pass up the opportunity for a sweet gender reveal on the blog today.
Believe it or not (because I couldn’t believe it at first), we are having a…
A sweet baby boy!
So many of you guessed that we would be having a girl, and I thought so too, honestly! Maybe it’s because my mom had 5 girls (and just one boy)? I’m not sure why, but I was certain we would be having a girl. Well evidently not!
Baby boy should be here before Thanksgiving and Zach and I are both so excited for his arrival.
There’s so much left to do before he gets here! We haven’t even bought a crib yet and the nursery is fairly… unassembled, for lack of a better word.
As for the blog, I’ll continue to post once he arrives but I’ve been working very hard to get ahead on recipes so that I can have a few posts scheduled out and take a little bit of a “maternity leave” when he’s born. It’s been fun, but also a little strange jumping into fall and winter recipes while it’s still summertime. I decorated Christmas cookies yesterday and it was 80 degrees (I’ll share them with you on Instagram later today)!
Gender Reveal Cupcakes
There are a lot of gender reveal cupcake ideas out there, but none that I felt were quite as fun as these (OK, I might be biased). These aren’t just fun, though, they’re also simple to make: just bake cupcakes, carve a hole in the center, and fill with sprinkles!
They might be a bit messier to bite into than some other frosting-filled or colored-cake-filled cupcakes out there, but that’s part of the fun of them. The sprinkles are a fun and colorful surprise, and the reveal is pretty unmistakable!
While I have quite a few existing cupcake recipes on the blog, I developed this one specifically for this recipe. I wanted a cupcake that was sturdier and denser than some of the others on my site, but still extremely soft, flavorful, and moist. Using egg whites that have been whipped to stiff peaks and sour cream helps make this tightly-crumbed but not at all dry cupcake possible.
This cupcake is perfect for carving into, which is exactly the point since we’ll be carving little nests into our cupcakes to hide our sprinkles (see photo above).
Thank you so much for letting me share the news about our baby boy with you. Maybe it’s the pregnancy hormones (probably not) but I’m just so, incredibly, overwhelmingly, grateful to every one of you reading today. Thanks for letting me share not just sweet recipes but these other sweet parts of my life 💙
More Cupcake Recipes You Might Like:
- Vanilla Cupcakes
- Funfetti Cupcakes
- Chocolate Cupcakes (these are very light and fluffy, probably too light to carve for Gender Reveal Cupcakes. If you’re looking for a chocolate cupcake variation I would recommend using my chocolate cake recipe instead and baking that as cupcakes).
- Carrot Cake Cupcakes
Let’s bake together! Follow me on my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
Gender Reveal Cupcakes
- 3 large egg whites, room temperature (½ cup or 122g), make sure there is not so much as a teeny tiny bit of yolk in with the egg whites or they will not whip properly.
- 3 Tablespoons unsalted butter softened to room temperature
- ⅓ cup canola oil or vegetable oil 80ml
- 1 cup sugar 200g
- 1 ½ teaspoons vanilla extract
- 1/2 cup sour cream 120g
- 1 1/3 cup + 1 Tablespoon all-purpose flour 172g
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup pink or blue sprinkles
- 1 batch Swiss Meringue Buttercream or preferred frosting recipe (see suggestions in notes for more of my favorite frosting recipes)
- Preheat oven to 350F (175C) and prepare a 12 count cupcake tin by lining with paper liners. Set aside.
- Place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.¹ Set aside.
- In a separate bowl, use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract and sour cream, stirring until combined.
- In a separate bowl, whisk together your flour, baking powder, baking soda and salt.
- Using a spatula and stirring by hand (don’t use your mixer or you run the risk of over-beating the batter), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure ingredients are well-combined. Set aside.
- Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.
- Divide batter evenly into prepared cupcake tin.
- Bake on 350F (175C) for 17-19 minutes, or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).
- Allow cupcakes to cool completely before carving and frosting:
- Once cupcakes have cooled completely, use a small knife to cut a hole about 1” in diameter and 1” deep into a cupcake (do NOT cut all the way down to the bottom, you are making a little nest for your sprinkles). Try to make the top of the hole slightly larger than the bottom. Remove this core/plug piece of your cupcake and then slice off the bottom so that only the surface of your cupcake (about ¼” thick) remains (see photo in post or video below for visual). Save this piece with the cupcake that you cut it out of so you can easily match each piece when you go to fill your cupcakes. Repeat with all remaining cupcakes.
- Fill each cupcake cavity with sprinkles, filling just below the surface of each cupcake. Top with your cupcake plug that you reserved and gently press down.
- Top cupcakes with frosting.
- Feel free to use your favorite frosting with this recipe! I used my Swiss Meringue Buttercream for the cupcakes in these pictures (piped with an Ateco 848 tip) but will include more options below in the notes section.
MORE FROSTING OPTIONS:
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