Gender Reveal Cupcakes
A sweet and simple recipe for Gender Reveal Cupcakes! Fill them with either pink or blue sprinkles for a fun surprise reveal! This recipe can be doubled.Be sure to check out the how-to VIDEO below the recipe!
Prep Time 20 minutes
Cook Time 18 minutes
Servings 12 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.
¹This will take several minutes. “Stiff peaks” simply means that the egg whites will have increased in volume and if you pull the (turned off) beater straight out of the mixture the peak that forms in the egg whites will hold its shape and not fold over or fall back in on itself, see video for a visual.
MORE FROSTING OPTIONS:
Serving: 1cupcake (does not include frosting) | Calories: 281kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 196mg | Potassium: 2mg | Sugar: 22g | Vitamin A: 4IU | Calcium: 13mg